House of Nash Eats · by Amy Nash★ 4.7 (83)
How to Make Homemade Aioli
NUTRITION · PER SERVING10M COOK
CAL 21%·PRO 6%
CARBS 22G21% OF CAL
2G FIBER16G SUGAR4G OTHER
FAT 37G81% OF CAL
6G SAT31G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Homemade aioli with variations including roasted garlic, cranberry, and herbs. Versatile for sandwiches, dipping, marinades, and burgers.
condimentamerican⚙️ food processor🌀 blenderdairy freegluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 4- 2 egg yolks
- 1/2 teaspoon dry mustard
- 1/2 teaspoon Kosher salt
- Juice of 1/2 a lemon
- 2 garlic cloves, (minced (optional))
- 2/3 cup extra virgin olive oil (or avocado oil)
- Lemon or lime zest
- Cranberry sauce
- Fresh herbs ((basil, rosemary, cilantro))
- Spices ((Cajun seasoning, black pepper))
- Sundried tomatoes, roasted red peppers, chipotle peppers, in adobo sauce
At a glance
PER SERVING · TIME 10M
CAL 21%·PRO 6%
CARBS 22G21% OF CAL
2G FIBER16G SUGAR4G OTHER
FAT 37G81% OF CAL
6G SAT31G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 401mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 308mg
- Calcium
- 30mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 401MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.