Mayonnaise, Garlic - Aioli Lc-0.8/scondiment- mayonnaise, herbs, sauce 6 clove garlic; peeled, halved 1 large egg yolk 1 cup olive oil, extra virgin 2 tbs lemon juice Note: This is the ideal party spread for everything from crunchy French bread to grilled fish or chicken. Make a double batch because it will disappear fast. Use either a mortar and pestle or a food processor. Grind the garlic. Add the salt and egg yolk, and beat until the egg turns lighter in color. Very, very slowly, drizzle in the olive oil, followed by the lemon juice. Stir constantly. Season to taste. You may also add herbs for a variation. Per Serving: 199 Cal (98% from Fat, 1% from Protein, 1% from Carb); 0 g Protein; 22 g Tot Fat; 1 g Carb; 0 g Fiber; 5 mg Calcium; 0 mg Iron; 1 mg Sodium; 21 mg Cholesterol NYC Nutrition Analysis (per serving or yield unit): water=4.63 g; calories=200.3; protein=0.4 g; total fat=22.12 g; carbohydrate=0.89 g; dietary fiber=0.05 g; ash=0.06 g; calcium=5.78 mg; phosphorus=11.3 mg; iron=0.17 mg; sodium=1.06 mg; potassium=12.56 mg; magnesium=0.78 mg; zinc=0.09 mg; copper=0.01 mg; manganese=0.03 mg; vitamin A=32.9 IU; vitamin E=2.73 mg ATE; thiamin=0.01 mg; riboflavin=0.01 mg; niacin=0.02 mg; pantothenic acid=0.08 mg; vitamin B6=0.03 mg; folate=2.87 ug; vitamin B12=0.05 ug; vitamin C=1.96 mg; saturated fat=3.08 g; monounsaturated fat=16.11 g; polyunsaturated fat=1.89 g; cholesterol=21.26 mg; selenium=1.01 ug; refuse=0.83%; %cal as carb:prot:fat=2:1:97; WW Pts=5.84; (complete analysis) |
