The Creamiest Aioli

Vegetarian
Gluten Free
Dairy Free
Health score
2%
The Creamiest Aioli
45 min.
2
274kcal

Suggestions


Are you ready to elevate your culinary game with a delightful twist on a classic condiment? Introducing The Creamiest Aioli, a luscious and velvety sauce that will transform any dish into a gourmet experience. Perfectly suited for vegetarians and those seeking gluten-free and dairy-free options, this aioli is not just a side dish; it’s a versatile companion that can enhance everything from fresh vegetables to crispy fries.

In just 45 minutes, you can whip up this creamy delight that boasts a rich flavor profile, thanks to the combination of fresh garlic, zesty lemon juice, and a hint of cayenne pepper for that extra kick. The secret to its incredible creaminess lies in the careful emulsification of grapeseed oil with egg yolk, creating a smooth texture that is simply irresistible.

Whether you’re hosting a dinner party or just looking to add a touch of sophistication to your everyday meals, this aioli is sure to impress. Serve it alongside grilled vegetables, use it as a dip for your favorite snacks, or spread it on sandwiches for a burst of flavor. With only 274 calories per serving, you can indulge guilt-free. So, gather your ingredients and get ready to create a culinary masterpiece that will leave your taste buds dancing!

Ingredients

  • servings pepper black freshly ground
  • pinch ground pepper 
  • large egg yolk 
  • small garlic clove finely grated
  • 0.3 cup grapeseed oil 
  • 0.3 teaspoon kosher salt plus more
  • servings juice of lemon fresh

Equipment

  • bowl
  • sauce pan
  • whisk
  • kitchen towels

Directions

  1. Drape a kitchen towel over a small saucepan;set a small metal bowl over (this will hold bowlin place).
  2. Whisk egg yolk*, garlic, 1/4 teaspoon salt,and 2 teaspoons water in metal bowl to blend well.
  3. Whisking constantly, slowly drizzle in grapeseedoil, 1 teaspoonful at a time, until sauce is thickenedand emulsified.
  4. Whisking constantly, add olive oil in a slow, steady stream. Stir in cayenne;season aioli with lemon juice, pepper, and salt.
  5. *Raw egg is not recommended for infants, the elderly,pregnant women, people with weakened immunesystems…or people who don't like raw eggs. Butthey won't have to forgo this aioli altogether. Justuse pasteurized egg yolk instead.

Nutrition Facts

Calories274kcal
Protein2.17%
Fat95.08%
Carbs2.75%

Properties

Glycemic Index
74
Glycemic Load
0.16
Inflammation Score
-2
Nutrition Score
4.5734782309636%

Flavonoids

Eriodictyol
0.73mg
Hesperetin
2.17mg
Naringenin
0.21mg
Myricetin
0.03mg
Quercetin
0.08mg

Nutrients percent of daily need

Calories:274.2kcal
13.71%
Fat:29.56g
45.47%
Saturated Fat:3.44g
21.49%
Carbohydrates:1.93g
0.64%
Net Carbohydrates:1.81g
0.66%
Sugar:0.45g
0.5%
Cholesterol:91.8mg
30.6%
Sodium:295.2mg
12.83%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.52g
3.03%
Vitamin E:8.11mg
54.05%
Vitamin C:6.31mg
7.65%
Selenium:5µg
7.14%
Folate:15.52µg
3.88%
Phosphorus:36.95mg
3.69%
Vitamin D:0.46µg
3.06%
Vitamin B2:0.05mg
2.91%
Vitamin A:144.96IU
2.9%
Vitamin B6:0.06mg
2.84%
Vitamin B5:0.28mg
2.84%
Vitamin B12:0.17µg
2.76%
Manganese:0.05mg
2.3%
Iron:0.29mg
1.59%
Calcium:15.28mg
1.53%
Zinc:0.22mg
1.49%
Vitamin B1:0.02mg
1.46%
Source:Epicurious