Baguette with Homemade Aioli

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 112
  • Calories from fat: 37%
  • Fat: 4.6g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 0.6g
  • Protein: 2.7g
  • Carbohydrate: 14.9g
  • Fiber: 0.9g
  • Cholesterol: 13mg
  • Iron: 0.8mg
  • Sodium: 215mg
  • Calcium: 24mg

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

  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.
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