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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cups 269g Recipe makes 1 1/2 cups) |
||
| Calories 1974 | ||
| Calories from Fat 1974 | (99%) | |
| Amount Per Serving | %DV | |
| Total Fat 219.4g | 337% | |
| Saturated Fat 30.9g | 154% | |
| Monounsaturated Fat 158.9g | ||
| Polyunsaturated Fat 23.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 141mg | 47% | |
| Sodium 827mg | 34% | |
| Potassium 92mg | 2% | |
| Total Carbohydrate 4.1g | 1% | |
| Dietary Fiber 0.3g | 1% | |
| Sugars 0.6g | ||
| Protein 4.8g | 9% | |
Garlic Aioli
By: Dawnab
Feb 25, 2003
An adopted recipe, Original Intro States: This Garlic Mayonnaise is typical of Catalonia and the Balearic Islands in Spain. It is usually served with bread as an appetizer. It can also be used to accompany grilled fish and meats.
1 1/2 cups
Ingredients
- 1 1/2 tablespoons minced garlic
- 1 egg, at room temperature
- 1 1/2 cups fruity olive oil
- 1-1 1/2 tablespoon fresh lemon juice, to taste
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground white pepper
Directions
1
In a blender or a food processor, puree garlic with egg.2
Mix oil with lemon juice in a pouring jar.3
With motor running, add oil mixture slowly in a thin stream.4
Add salt and pepper and whirl an additional 10 seconds.5
Taste for seasoning.6
Transfer to a bowl, cover, and refrigerate.7
If the mixture separates or does not thicken, correct it as follows: Pour all but 1 tablespoon of separated mayonnaise into another container.8
Add 1 tablespoon water to remaining tablespoon of mayonnaise in food processor.9
With motor running, add separated mayonnaise slowly; mixture should regain right consistency- if not, try again.10
It is best to prepare this the day before, to allow flavors to mingle and mellow out.
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- Course > Appetizers > Spreads
- Course > Condiments, etc. > Sauces > Savory Sauces
- Cuisine > European > Southern (Mediterranean) > Spanish
- Preparation > Time to Make > < 15 mins
- Preparation > Number of Servings
- Dietary > Low in... > Reduced Carbs > Very Low Carbs
- Dietary > Low in... > Low Protein
Featured Reviews for This Recipe
From: Maya's Mama
On Oct 1, 2009
this was easy to make. and it was very very good. I couldn't find a fruity olive oil... so i used the regular kind. and it was really good.
From: UmmIbrahim
On Sep 3, 2009
This is very delicious, and the only condiment I ever use now for my Chicken Shawarma People always comment on how wonderfully it compliments the flavor of the shawarma and ask for the recipe. Very simple and delicious, thank you!!
From: Miraklegirl
On Dec 14, 2003
This is the first time I have tried making aioli. It was really easy and turned out to be a nice accompaniment to the cold poached salmon I made for lunch. I would caution people to heed Meanie's warning about using a fruity olive oil. I used a (non fruity) extra virgin olive oil and found that the flavour of it was really competing with the other ingredients. Next time I will be much more careful about the oil I select. As with all Mean Chef recipe's, the amounts and instructions are bang on. Thanks!
From: spatchcock
On Jul 3, 2004
This was my first aioli and I couldn't have been happier with it. I used a light extra virgin olive oil described as "fruity" on the label and it worked fine. I served this as a dipping sauce with pan-fried calamari. Loved the texture and the strong garlic flavor--thanks meanie!
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