Photo: Mike Kenneally
Aioli
8 ingredients
10
openrecipes
Aioli is a lovely fragrant and pungent type of mayonnaise – and the great thing is that you can take the flavour in any direction – try adding some pounded or chopped basil, fennel tops, dill or roasted nuts. It's also great flavoured with lemon zest and juice. It's normally seasoned well and is used to enhance things like fish stew in order to give it a real kick. You might wonder why I suggest using two types of olive oil to make this. By blending a strong peppery one with a mellower one, you can achieve a lovely rounded flavour.
Estimated Nutrition (whole recipe, rough)
222
Calories
7g
Protein
19g
Fat
7g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ small clove garlic, peeled
- sea salt
- freshly ground black pepper
- 1 large free-range egg yolk
- 1 teaspoon Dijon mustard
- 285 ml extra virgin olive oil
- 285 ml olive oil
- lemon juice, to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By jamieoliver ·
Recipe sourced from
openrecipes