** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. In a small bowl, beat the egg yolks with the mustard, 1 tablespoon lemon juice and garlic to taste.
3. Beat in 1/4 cup vegetable oil, drop by drop.
4. This will establish the emulsion. The remaining vegetable oil and the extra virgin olive oil can then be added in a slow steady stream while you continue to beat constantly.
5. Adjust seasoning with lemon juice, garlic, salt and pepper.
6. If the mayonnaise seems too thick, add a drop or two of water.
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Dietary Notes:
This recipe is low-sodium with 0.25mg per serving and low-cholesterol with 0mg per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Beans, Sulfites, Garlic, Fructose Malabsorption, Mustard, Olive Oil allergies.