Directions:
- Chop garlic, and add a pinch of salt. Mash into a paste with a knife's flat edge or a mortar and pestle.
- Whisk egg yolks with 1/2 teaspoon salt in a bowl. Slowly add lemon juice and water, and whisk until thoroughly blended.
- Add about 1/4 cup olive oil, drop by drop, whisking until emulsified.
- Gently whisk in remaining oil in a steady trickle. Stir in the garlic.
- TO STORE: refrigerate, covered, up to 2 days. If aioli separates, whisk 1 egg yolk with 1 tablespoon tepid water in a bowl. Gradually whisk in aioli until combined. Then whisk in 1/4 cup extra-virgin olive oil.
- Makes 1 1/2 cups
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3815.5 Kcal (15975 kJ) | ||
| Calories from fat | 3816.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 424.11g | 652% | |
|---|---|---|---|
| Cholesterol | 372mg | 124% | |
| Sodium | 151.75mg | 6% | |
| Potassium | 181.91mg | 4% | |
| Total Carbs | 4.05g | 1% | |
| Sugars | 0.52g | 2% | |
| Dietary Fiber | 0.12g | 0% | |
| Protein | 13.36g | 27% | |
| Vitamin C | 7.8mg | 13% | |
| Iron | 2.1mg | 12% | |
| Calcium | 69.3mg | 7% | |
| Amount Per 100 g | |||
| Calories | 693.6 Kcal (2904 kJ) | ||
| Calories from fat | 693.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 77.1g | 652% | |
|---|---|---|---|
| Cholesterol | 67.62mg | 124% | |
| Sodium | 27.59mg | 6% | |
| Potassium | 33.07mg | 4% | |
| Total Carbs | 0.74g | 1% | |
| Sugars | 0.09g | 2% | |
| Dietary Fiber | 0.02g | 0% | |
| Protein | 2.43g | 27% | |
| Vitamin C | 1.4mg | 13% | |
| Iron | 0.4mg | 12% | |
| Calcium | 12.6mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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