Baguette with Homemade Aioli

recipe
This garlic-flavored mayonnaise contains an uncooked egg yolk, so it's important to use a pasteurized egg, which comes in a carton alongside other eggs in the supermarket. This recipe makes enough aioli for leftovers, which will keep for three to four days in the refrigerator.

Yield:

16 servings (serving size: about 1 teaspoon aioli and 1 ounce bread)

Recipe from

Nutritional Information

Calories 112
Caloriesfromfat 37 %
Fat 4.6 g
Satfat 0.7 g
Monofat 3 g
Polyfat 0.6 g
Protein 2.7 g
Carbohydrate 14.9 g
Fiber 0.9 g
Cholesterol 13 mg
Iron 0.8 mg
Sodium 215 mg
Calcium 24 mg

Ingredients

1 tablespoon Dijon mustard
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon minced fresh garlic
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 large pasteurized egg yolk
1/4 cup olive oil
1 pound French bread baguette, thinly sliced

Preparation

Combine first 6 ingredients in a food processor, and process until well blended. With food processor on, slowly pour oil through food chute; process until smooth. Serve aioli with baguette.

Note:

Sean Murphy,

Beach Bistro/Anna Maria Island,

May 2005
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