Recipe Menu
Picture of Garlic Aioli From 'The Kitchn Cookbook'
mediterranean lunch/dinner

Updated

Be the first to rate this recipe.

Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1361 kcal 68 %
  • Fat 149 g 229 %
  • Saturated 22 g 108 %
  • Carbs 8 g 3 %
  • Fiber 1 g 3 %
  • Protein 4 g 8 %
  • Cholesterol 184 mg 61 %
  • Sodium 520 mg 22 %
  • Calcium 59 mg 6 %
  • Magnesium 11 mg 3 %
  • Potassium 119 mg 3 %
  • Iron 2 mg 9 %
  • Zinc 1 mg 6 %
  • Phosphorus 102 mg 15 %
  • Vitamin A 65 µg 7 %
  • Vitamin C 14 mg 15 %
  • Thiamin (B1) 0 mg 7 %
  • Riboflavin (B2) 0 mg 9 %
  • Niacin (B3) 0 mg 1 %
  • Vitamin B6 0 mg 20 %
  • Folate equivalent (total) 31 µg 8 %
  • Vitamin B12 0 µg 14 %
  • Vitamin D 1 µg 6 %
  • Vitamin E 21 mg 142 %
  • Vitamin K 87 µg 73 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Garlic Aioli From 'The Kitchn Cookbook'

Ingredients

  • 5 garlic cloves, peeled and smashed
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon salt
  • 1 large egg yolk
  • 2/3 cup extra-virgin olive oil
  • 1 to 2 tablespoons freshly squeezed lemon juice (from about 1/2 lemon)
  • 1 tablespoon warm water

Login or Join to leave a comment

Login Join

Discussion (0)