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.

Yield: 3/4 cup.
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 11
  • Calories from fat: 0.0%
  • Fat: 0.6g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.4g
  • Carbohydrate: 1.1g
  • Fiber: 0.0g
  • Cholesterol: 18mg
  • Iron: 0.0mg
  • Sodium: 78mg
  • Calcium: 0.0mg

Ingredients

  • 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

Preparation

  1. 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.
  2. Position knife blade in food processor bowl. Add parsleyand basil; process until finely chopped. Add garlic, lemon rind, andmustard; process until smooth.
  3. 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.
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