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Suggest a better descriptionIn a blender container or food processor bow, combine garlic, egg product, lemon juice and salt. Cover and blend or process 5 seconds or till combines. with blender or processor running, gradually add the oil in a thin, steady stream. (When necessary, stop machine and use a rubber scraper to scrape sides.) Place in a covered container and refrigerate until ready to serve. Store for up to 3 days in the refrigerator. If the mixture begins to separate, stir before serving. Use on bread or eggs, or use on grilled meats or veggies. NOTES : Hot-And-Spicy Aioli: Add 1/2 to 1 teaspoon crushed red pepper before blending or processing. Green-Onion Aioli: Add 2 tablespoon sliced green onions before blending or processing. Serve with cold chicken or pork, or as a dip for raw veggies. Dill Aioli: Add 2 tablespoons snipped fresh dillweed before blending or processing. this is especially good with cold dish or potatoes. Recipe by: Parents Magazine 11/96 Posted to MC-Recipe Digest V1 #906 by AceySta@aol.com on Nov 13, 1997
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Serving Size: 1 Serving (8g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 26 | ||
Calories from Fat: 24 (92%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.6g | 4 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 2.1mg | 0 % | |
Potassium 10.9mg | 0 % | |
Total Carbohydrate 0.7g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.6g | ||
Protein 0.2g | 0 % | |
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: 26
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