Light Summer Aioli

If you want to add more gluten free, dairy free, lacto ovo vegetarian, and whole 30 recipes to your recipe box, Light Summer Aioli might be a recipe you should try. One portion of this dish contains roughly 1g of protein, 1g of fat, and a total of 16 calories. This recipe serves 4. For 11 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. A mixture of salt, lemon zest, lemon juice, and a handful of other ingredients are all it takes to make this recipe so flavorful. A few people made this recipe, and 31 would say it hit the spot. It is perfect for The Fourth Of July. It is brought to you by The Culinary Life. It works well as a side dish. From preparation to the plate, this recipe takes around 5 minutes. With a spoonacular score of 6%, this dish is very bad (but still fixable). Similar recipes include Parmesan Crusted Sweet Potato Fries with Light Garlic Aioli, Light as Air Potato Chips with Sweet Smoky Paprika & Cumin Aioli, and Late-Summer Vegetables with Aioli.

Servings: 4

Preparation duration: 5 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Combine vegetable oil and olive oil in a measuring cup with an easily pourable spout.Combine the egg yolk, water, salt, pepper, lemon juice, lemon zest and garlic in a large bowl. Whisk until they are well combined and let sit for 5 minutes. Whisk again for another minute.While whisking the egg and flavorants, add a few drops of oil to get the emulsion setup. Add a few more drops, and then a few more, all the while keep beating. Once you’ve got a good emulsion going, slowly drizzle in the remaining oil while whisking constantly. The finished product should be thick enough to cling to your tasting spoon.Homemade mayonnaise keeps well in an airtight container in the fridge. Store for up to a week.

 

Step by step:

1. Combine vegetable oil and olive oil in a measuring cup with an easily pourable spout.

2. Combine the egg yolk, water, salt, pepper, lemon juice, lemon zest and garlic in a large bowl.

3. Whisk until they are well combined and let sit for 5 minutes.

4. Whisk again for another minute.While whisking the egg and flavorants, add a few drops of oil to get the emulsion setup.

5. Add a few more drops, and then a few more, all the while keep beating. Once you’ve got a good emulsion going, slowly drizzle in the remaining oil while whisking constantly. The finished product should be thick enough to cling to your tasting spoon.Homemade mayonnaise keeps well in an airtight container in the fridge. Store for up to a week.

Nutrition Information:

covered percent of daily need