Easy Aïoli
This garlicky mayonaise is good for vegtables, seafood or fish.
Easy Aïoli
prep: 5 minutes
cook: 20 minutes
yeild: 3/4 cup
1 head garlic, separated but ot peeled (about 14 cloves)
1 1/8 tsp salt
1/2 cup mayonaise
2 tsp fresh lemon juice
1/2 tsp Dijon mustard
1/8 tsp ground red pepper (cayenne
1/4 cup extra virgin olive oil
1.) In 1-quart saucepan.place garlic and 1 tsp salt:; add enough water to cover garlic by one inch. Cover saucepan; heat to boiling over high heat. Reduce heat to medium-low and cook 15 minutes or until garlic softens. Drain. When cool enough to handle, squeeze soft garlic from each clove into blender.
2.) In blender, puree garlic with mayonnaise, lemon juice, mustard, ground red pepper, and remaining 1/8 tsp salt. With blender running, through hole in cover, add oil in slow, steady stream until mixture thickens and is creamy, occaisionally stopping blender and scraping sides with rubber spatula. Transfer aïoli to small serving bowl. If not serving righy away, cover and refrigerate up to one day.
per tbsp: 110 cal ...0 g. protein ...2 g carbs ... 12 g total fat (2 g saturated) ...0 g fiber ...5 mg cholesterol ...95 mg sodium
from the pages of Good Housekeeping Jan. 2003
Easy Aïoli
prep: 5 minutes
cook: 20 minutes
yeild: 3/4 cup
1 head garlic, separated but ot peeled (about 14 cloves)
1 1/8 tsp salt
1/2 cup mayonaise
2 tsp fresh lemon juice
1/2 tsp Dijon mustard
1/8 tsp ground red pepper (cayenne
1/4 cup extra virgin olive oil
1.) In 1-quart saucepan.place garlic and 1 tsp salt:; add enough water to cover garlic by one inch. Cover saucepan; heat to boiling over high heat. Reduce heat to medium-low and cook 15 minutes or until garlic softens. Drain. When cool enough to handle, squeeze soft garlic from each clove into blender.
2.) In blender, puree garlic with mayonnaise, lemon juice, mustard, ground red pepper, and remaining 1/8 tsp salt. With blender running, through hole in cover, add oil in slow, steady stream until mixture thickens and is creamy, occaisionally stopping blender and scraping sides with rubber spatula. Transfer aïoli to small serving bowl. If not serving righy away, cover and refrigerate up to one day.
per tbsp: 110 cal ...0 g. protein ...2 g carbs ... 12 g total fat (2 g saturated) ...0 g fiber ...5 mg cholesterol ...95 mg sodium
from the pages of Good Housekeeping Jan. 2003