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Aioli with fresh vegetables

2

egg yolks

2

teaspoons

Dijon mustard

2

teaspoons

minced garlic, or more to taste

1 1/2

cups

olive oil, extra virgin preferred

4

teaspoons

fresh lemon juice, or more to taste

Salt, and fresh ground black pepper

3

to 4 cups of vegetables, such as fresh bell peppers, broccoli, cauliflower, blanched str

1

Add yolks, mustard and pinches of salt and pepper to the bowl of a food processor or blender, and pulse a few times until thoroughly combined.

2

With the motor running, add oil through the feed tube in a thin stream until mixture becomes thick and creamy. Then the oil can be added at a faster pace, until fully incorporated.

3

Stir in minced garlic and lemon juice, and adjust salt and pepper. Let aioli rest for an hour to develop garlic flavor. Serve in a bowl surrounded by an array of dipping vegetables.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (2.4 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 3 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

127.22

Calories From Fat (66%)

83.73

% Daily Value

Total Fat 9.33g

14%

Saturated Fat 3.2g

16%

Cholesterol 360.22mg

120%

Sodium 142.29mg

6%

Potassium 92.59mg

3%

Total Carbohydrates 5.09g

2%

Fiber 0.45g

2%

Sugar 0.75g

 

Protein 6.16g

12%