Green Aioli

Notes: If you're concerned about salmonella or bacteria in raw eggs, use pasteurized whole eggs (available through some grocery stores). Or make our egg-safe quick aioli (recipe follows), which is based on purchased mayonnaise. If using a pungent, peppery extra-virgin olive oil, start with 1/3 to 1/2 cup, then add a milder oil to make 1 cup total. You can store the aioli airtight in the refrigerator up to 1 week. Prep time: About 10 minutes.

1 large egg (see notes)

2 tablespoons lemon juice

4 to 6 cloves garlic, peeled

About 1/4 teaspoon salt

1/2 cup lightly packed rinsed fresh mint leaves, fresh basil leaves, or coarsely chopped Italian parsley

1 teaspoon grated lemon peel

1 cup olive oil (see notes)

Step 1

In a blender or food processor, whirl egg, lemon juice, garlic to taste, salt, mint leaves, and lemon peel until well blended.

Step 2

With machine running, gradually add olive oil in a thin, steady stream until all is incorporated. Add more salt to taste.

Step 3

Quick Aioli: Omit the egg and oil, and use 1 cup purchased mayonnaise instead. Whirl mayonnaise with lemon juice, garlic, salt, mint leaves, and lemon peel until smooth. Makes about 1 cup.

Step 4

Nutritional analysis per tablespoon

Nutrition Facts

Servings 0

Amount Per Serving
Calories 127Calories from Fat 99

% Daily Value *
Total Fat 14g22%

Saturated Fat 1.9g10%
Cholesterol 13mg5%
Sodium 41mg2%
Total Carbohydrate 0.8g1%

Dietary Fiber 0.3g2%
Protein 0.6g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Green Aioli