Adolfo Calles's Aioli

By Susan Herrmann Loomis

Total Time
5 minutes
Prep Time
5 minutes
Rating
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Ingredients

Yield:1â…“ cups
  • 1whole egg
  • 1egg yolk
  • Juice from ½ lemon, about 2 tablespoons
  • 10cloves garlic, peeled
  • ½teaspoon salt
  • 1teaspoon Dijon-style mustard
  • 1cup extra-virgin olive oil
Ingredient Substitution Guide
Nutritional analysis per serving (10.666666666666666 servings)

194 calories; 21 grams fat; 3 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 2 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 1 gram protein; 76 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place all ingredients except olive oil in work bowl of a food processor fitted with a steel blade; puree them. With food processor on, gradually add oil in a thin stream. Aioli will thicken, but it will be less thick than regular mayonnaise.

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