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.
This recipe goes with Spring Aioli Feast
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- Calories: 127
- Calories from fat: 99%
- Protein: 0.6g
- Fat: 14g
- Saturated fat: 1.9g
- Carbohydrate: 0.8g
- Fiber: 0.3g
- Sodium: 41mg
- Cholesterol: 13mg
- 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)
- 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
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