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Ingredients
4 large cloves fresh garlic, peeled and sliced
½ teaspoon kosher salt, or other course-grain salt
1 teaspoon lemon juice, or more to taste
½ cup light, extra-virgin olive oil
1 teaspoon water to adjust texture, or more as needed
Directions
Place garlic slices in a mortar with kosher salt. Mash with the pestle into a fine paste, 4 or 5 minutes. Mix in lemon juice.
Add a teaspoon of olive oil; stir and mash until oil is incorporated. Add another teaspoon and mix in thoroughly. Continue incorporating olive oil, teaspoon by teaspoon, mashing and stirring until aioli thickens up. If the aioli gets thicker than you like, add a few drops of water.
Chef's Notes
Aioli is best eaten fresh, but it should be okay for about 24 hours.
Since this sauce has such a sharp, hot flavor from the garlic, you don't want to use a strongly flavored olive oil. We don't want anything too peppery and bitter, which will clash with the garlic. Use something on the mild side, or cut it with a neutral vegetable oil.
Nutrition Facts (per serving)
173 | Calories |
19g | Fat |
1g | Carbs |
0g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe6 | |
Calories173 | |
% Daily Value * | |
Total Fat19g | 24% |
Saturated Fat3g | 13% |
Sodium161mg | 7% |
Total Carbohydrate1g | 0% |
Dietary Fiber0g | 0% |
Total Sugars0g | |
Protein0g | 0% |
Vitamin C2mg | 2% |
Calcium6mg | 0% |
Iron0mg | 1% |
Potassium15mg | 0% |
* 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.