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Garlic Aïoli

Garlic Aïoli
Wild Olive

Garlic Aïoli

This variation on a traditional Provençal sauce is worlds away from store-bought mayonnaise. Use this assertively flavored condiment on sandwiches to give them a garlicky kick; use it as a dip for roasted eggplant or zucchini, or even just celery and carrot sticks; and use it judiciously on side dishes like roasted potatoes to give them a leg up.

Ingredients

  • 2 egg yolks
  • 1 Tablespoon minced garlic
  • 2 Tablespoons lemon juice
  • 1 Cup vegetable oil
  • 2 Tablespoons white truffle oil
  • Salt and pepper, to taste

Directions

In the bowl of a food processor, combine the egg yolks, garlic, and lemon juice. With the motor running, slowly add the vegetable oil and truffle oil. If the mixture appears too thick (similar to a mayonnaise), add 1 tablespoon of water at a time to thin out. Season with salt and pepper, to taste. Refrigerate until needed.

Nutritional Facts
Servings16
Calories Per Serving146
Total Fat16g25%
Saturated Fat1g6%
Cholesterol18mg6%
Protein0.3g0.6%
Carbs0.4g0.1%
Vitamin A6µg1%
Vitamin C0.8mg1.4%
Vitamin E3mg17%
Vitamin K1µg2%
Calcium4mgN/A
Folate (food)3µgN/A
Folate equivalent (total)3µg1%
Magnesium0.4mg0.1%
Monounsaturated11gN/A
Phosphorus8mg1%
Polyunsaturated3gN/A
Potassium7mgN/A
Sodium46mg2%
Trans0.1gN/A