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Green Aioli

Thayer Allyson Gowdy
Yield Makes about 1 cup (serving size: 1 tablespoon)
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.


  • 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)

Nutrition 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

How to Make It

  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.

  3. 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.

  4. Nutritional analysis per tablespoon