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Picture of Walnut aioli with anchovy and turmeric
japanese lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 2016 kcal 101 %
  • Fat 223 g 344 %
  • Saturated 22 g 108 %
  • Carbs 4 g 1 %
  • Fiber 1 g 3 %
  • Protein 5 g 11 %
  • Cholesterol 190 mg 63 %
  • Sodium 625 mg 26 %
  • Calcium 52 mg 5 %
  • Magnesium 14 mg 3 %
  • Potassium 137 mg 3 %
  • Iron 3 mg 14 %
  • Zinc 1 mg 7 %
  • Phosphorus 101 mg 14 %
  • Vitamin A 66 µg 7 %
  • Vitamin C 1 mg 1 %
  • Thiamin (B1) 0 mg 4 %
  • Riboflavin (B2) 0 mg 10 %
  • Niacin (B3) 2 mg 10 %
  • Vitamin B6 0 mg 9 %
  • Folate equivalent (total) 27 µg 7 %
  • Vitamin B12 0 µg 17 %
  • Vitamin D 1 µg 7 %
  • Vitamin E 2 mg 11 %
  • Vitamin K 34 µg 29 %

* 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.

Walnut aioli with anchovy and turmeric

Ingredients

  • 1 large organic egg yolk, room temperature
  • 1 cup pure cold-press virgin walnut oil
  • 1 tablespoon plus one teaspoon aged walnut vinegar
  • 1 teaspoon fleur de sel
  • 1 teaspoon turmeric
  • 1 thoroughly mashed clove garlic
  • 2 chopped (or mashed) anchovy filets

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