ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Baguette with Homemade Aioli

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

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

Nutrition 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

How to Make It

  1. 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.