Lemon Herbed Aioli

Aioli (pronounced ay<_->OH<_->lee) is a dressed-up version of mayonnaise generally flavored with garlic. Use aioli as you would mayonnaise--as a sandwich spread or, as they do in France, served aside vegetables, meat, or fish.</_-></_->


3/4 cup.

Recipe from

Oxmoor House

Nutritional Information

Calories 11
Caloriesfromfat 0.0 %
Fat 0.6 g
Satfat 0.2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.4 g
Carbohydrate 1.1 g
Fiber 0.0 g
Cholesterol 18 mg
Iron 0.0 mg
Sodium 78 mg
Calcium 0.0 mg


1/2 cup canned low-sodium chicken broth, undiluted
1 tablespoon cornstarch
2 tablespoons water
1 egg yolk, beaten
1/2 cup chopped fresh parsley
1/4 cup loosely packed fresh basil leaves
2 cloves garlic, minced
1/4 teaspoon grated lemon rind
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper


Combine first 3 ingredients a small saucepan, stirring well. Cook over medium-high heat, stirring constantly, until mixture comes to a boil. Cook an additional minute or until thickened; remove from heat. Gradually stir about one-fourth of hot mixture into egg yolk; add to remaining hot mixture, stirring constantly. Cook mixture over low heat, stirring constantly, until thickened. Transfer mixture to a small bowl; let cool to room temperature.

Position knife blade in food processor bowl. Add parsleyand basil; process until finely chopped. Add garlic, lemon rind, andmustard; process until smooth.

Combine cooled broth mixture and parsley mixture in a small bowl; stir well. Stir in salt and pepper. Cover and chill thoroughly. Serve with fish or steamed vegetables.

Oxmoor House Cooking Light Collection,

Oxmoor House

January 1995
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