Aioli (pronounced ayOHlee) 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.

Recipe by Oxmoor House January 1995

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Recipe Summary

Yield:
3/4 cup.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Oxmoor House Cooking Light Collection

Nutrition Facts

11 calories; fat 0.6g; saturated fat 0.2g; protein 0.4g; carbohydrates 1.1g; cholesterol 18mg; sodium 78mg.
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