Richard Blais's Aioli

Vegetarian
Gluten Free
Dairy Free
Richard Blais's Aioli
10 min.
4
102kcal

Suggestions


If you're looking to elevate your culinary game with a simple yet sophisticated condiment, Richard Blais's Aioli is the perfect addition to your repertoire. This creamy, garlicky sauce is not only a delightful accompaniment to a variety of dishes, but it also boasts a range of dietary benefits, being vegetarian, gluten-free, and dairy-free. In just 10 minutes, you can whip up this luscious aioli that will impress your family and friends alike.

The beauty of this aioli lies in its versatility. Whether you're slathering it on a fresh vegetable platter, using it as a dip for crispy fries, or pairing it with grilled meats and seafood, this sauce adds a burst of flavor that enhances any meal. The combination of fresh garlic, zesty lemon juice, and rich extra-virgin olive oil creates a harmonious blend that is both tangy and creamy, making it a delightful side dish that complements a wide array of cuisines.

With only a handful of ingredients and a quick preparation time, this aioli is not just a treat for your taste buds but also a testament to the art of simple cooking. So, gather your ingredients, fire up your blender, and get ready to indulge in a homemade aioli that will have everyone asking for your secret recipe!

Ingredients

  • teaspoon apple cider vinegar 
  • tablespoon dijon mustard 
  • large eggs 
  •  garlic clove finely minced
  •  juice of lemon 
  • teaspoons kosher salt 
  • 0.8 cup olive oil extra virgin extra-virgin
  • 0.5 teaspoon pepper white freshly ground

Equipment

  • bowl
  • sauce pan
  • blender
  • slotted spoon

Directions

  1. Fill a small saucepan with 3 inches of water and bring to a boil over medium heat. With a slotted spoon, lower the egg into the water and boil for 6 minutes.
  2. Remove the egg and put it in a small bowl of cold water until cool enough to handle. Peel the egg.
  3. Put the egg, garlic, lemon juice, Dijon, vinegar, salt, and white pepper into a blender and puree on low speed. With the blender running, add the oil in a steady, slow stream, blending until emulsified and thickened.
  4. Add the hot sauce, if using, and blend on high speed for about 1 minute.
  5. Transfer to an airtight container and store in the refrigerator for up to 3 days.

Nutrition Facts

Calories102kcal
Protein7.69%
Fat80.88%
Carbs11.43%

Properties

Glycemic Index
25.5
Glycemic Load
0.3
Inflammation Score
-1
Nutrition Score
3.1660869743513%

Flavonoids

Eriodictyol
1.1mg
Hesperetin
3.26mg
Naringenin
0.31mg
Apigenin
0.04mg
Luteolin
0.05mg
Kaempferol
0.01mg
Myricetin
0.05mg
Quercetin
0.14mg

Nutrients percent of daily need

Calories:102.19kcal
5.11%
Fat:9.49g
14.6%
Saturated Fat:1.53g
9.57%
Carbohydrates:3.02g
1.01%
Net Carbohydrates:2.66g
0.97%
Sugar:0.7g
0.78%
Cholesterol:46.5mg
15.5%
Sodium:1222.71mg
53.16%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.03g
4.06%
Vitamin C:9.71mg
11.77%
Vitamin E:1.35mg
8.98%
Selenium:5.57µg
7.96%
Vitamin K:5.02µg
4.78%
Manganese:0.09mg
4.44%
Vitamin B2:0.07mg
3.92%
Vitamin B6:0.07mg
3.58%
Phosphorus:35.73mg
3.57%
Folate:10.75µg
2.69%
Vitamin B5:0.25mg
2.5%
Iron:0.44mg
2.45%
Vitamin B12:0.11µg
1.85%
Calcium:17.69mg
1.77%
Potassium:59.5mg
1.7%
Vitamin D:0.25µg
1.67%
Zinc:0.24mg
1.58%
Vitamin B1:0.02mg
1.57%
Vitamin A:71.78IU
1.44%
Magnesium:5.72mg
1.43%
Fiber:0.36g
1.43%
Copper:0.03mg
1.38%