Directions:
- Combine all ingredients except for oil in a blender.
- Blend on medium-low speed until combined (about 15 seconds).
- Slowly start to stream in oil, working the blender speed up to the highest setting as the emulsion starts to thicken.
- Place in an airtight container and store in refrigerator for up to 5 days.
- Notes :.
- Traditionally, aiol is made using a mortar and pestle, hand grinding the garlic and and eggs together while adding the olive oil a few drops at a time. This yields a slightly thicker aioli and has the added benefit of allowing you to cancel your gym membership.
- Although most aioli recipes call for only yolks, when using a blender or food processor I prefer to use the whole eggs. The whites keep the aioli form thickening too quickly, give the blender blade something to grab onto and are also alkaline, which helps to inhibit bacterial growth.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 521 Kcal (2181 kJ) | ||
| Calories from fat | 514.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 57.22g | 88% | |
|---|---|---|---|
| Cholesterol | 81.84mg | 27% | |
| Sodium | 225.34mg | 9% | |
| Potassium | 41.57mg | 1% | |
| Total Carbs | 1.07g | 0% | |
| Sugars | 0.17g | 1% | |
| Dietary Fiber | 0.03g | 0% | |
| Protein | 2.95g | 6% | |
| Vitamin C | 2.4mg | 4% | |
| Iron | 0.5mg | 3% | |
| Calcium | 15.5mg | 2% | |
| Amount Per 100 g | |||
| Calories | 620.23 Kcal (2597 kJ) | ||
| Calories from fat | 613.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 68.11g | 88% | |
|---|---|---|---|
| Cholesterol | 97.43mg | 27% | |
| Sodium | 268.26mg | 9% | |
| Potassium | 49.48mg | 1% | |
| Total Carbs | 1.27g | 0% | |
| Sugars | 0.2g | 1% | |
| Dietary Fiber | 0.04g | 0% | |
| Protein | 3.51g | 6% | |
| Vitamin C | 2.9mg | 4% | |
| Iron | 0.6mg | 3% | |
| Calcium | 18.4mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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