Green Aioli

Green Aioli Recipe
Thayer Allyson Gowdy

Notes: If you're concerned about salmonella or bacteria in raw eggs, use pasteurized whole eggs (available through some grocery stores). Or make our egg-safe quick aioli (recipe follows), which is based on purchased mayonnaise. If using a pungent, peppery extra-virgin olive oil, start with 1/3 to 1/2 cup, then add a milder oil to make 1 cup total. You can store the aioli airtight in the refrigerator up to 1 week. Prep time: About 10 minutes.

Yield:

Makes about 1 cup (serving size: 1 tablespoon)

Recipe from

Nutritional Information

Calories 127
Caloriesfromfat 99 %
Protein 0.6 g
Fat 14 g
Satfat 1.9 g
Carbohydrate 0.8 g
Fiber 0.3 g
Sodium 41 mg
Cholesterol 13 mg

Ingredients

1 large egg (see notes)
2 tablespoons lemon juice
4 to 6 cloves garlic, peeled
About 1/4 teaspoon salt
1/2 cup lightly packed rinsed fresh mint leaves, fresh basil leaves, or coarsely chopped Italian parsley
1 teaspoon grated lemon peel
1 cup olive oil (see notes)

Preparation

1. In a blender or food processor, whirl egg, lemon juice, garlic to taste, salt, mint leaves, and lemon peel until well blended.

2. With machine running, gradually add olive oil in a thin, steady stream until all is incorporated. Add more salt to taste.

Quick Aioli: Omit the egg and oil, and use 1 cup purchased mayonnaise instead. Whirl mayonnaise with lemon juice, garlic, salt, mint leaves, and lemon peel until smooth. Makes about 1 cup.

Nutritional analysis per tablespoon

Note:

March 2005
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