Adolfo Calles's Aioli

By Susan Herrmann Loomis

Published September 29, 1987

Total Time
5 minutes
Prep Time
5 minutes
Rating
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Ingredients

Yield:1⅓ cups

  • 1 whole egg

  • 1 egg yolk

  • Juice from ½ lemon, about 2 tablespoons

  • 10 cloves garlic, peeled

  • ½ teaspoon salt

  • 1 teaspoon Dijon-style mustard

  • 1 cup extra-virgin olive oil

Ingredient Substitution Guide
Nutritional analysis per serving

1 gram carbs; 29 milligrams cholesterol; 194 calories; 15 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 21 grams fat; 76 milligrams sodium; 1 gram protein

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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