Why this recipe works:
The garlic was our biggest challenge in getting the four primary ingredients to come together in our aioli recipe. We found that a fine, even mince maintained the smooth texture of the sauce and prevented oversize garlic bombs that exploded in the mouth. A good garlic press or a rasp-style zester/grater ensured an acceptable mince. We also scaled back the quantity of garlic in our aïoli recipe—a single clove provided a pleasant, not shocking, heat.
1. In large bowl, combine egg yolks, lemon juice, garlic, 1/4 teaspoon salt, and sugar. Whisking ?constantly, very slowly drizzle oils into egg mixture until thick and creamy. Season with salt and pepper to taste.
AÏoli can be refrigerated for up to 3 days.
WHAT CAN GO WRONG: The sauce can taste overly harsh and bitter.
HOW WE FIXED IT: We minced a single clove of garlic to a paste on a rasp-style grater for an aÏoli with full but even garlic flavor and no harsh-tasting bits. A mix of vegetable and extra-virgin olive oils leads to clean flavor that’s still fruity.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (110g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 273 (77%)|
|Amt Per Serving||% DV|
|Total Fat 30.3g||40 %|
|Saturated Fat 10.2g||51 %|
|Monounsaturated Fat 14.3g|
|Polyunsanturated Fat 4.6g|
|Cholesterol 1258.7mg||387 %|
|Sodium 49.2mg||2 %|
|Potassium 118.1mg||3 %|
|Total Carbohydrate 4.2g||1 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 4.1g|
|Protein 16.2g||23 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 354
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.