• prep: 0 hr
  • cook: 0 hr
  • total: 0 hr
Print Save
  • servings:
  • Summary

    In the Provencal tradition, we served the aioli on a large plate and surrounded it with a colorful array of dipping items, such as celery, fingerling potatoes, hard-boiled eggs, and blue-crab claws. Use whatever is fresh in your local market.

    Ingredients

    • 2 cloves garlic
    • 3 large egg yolks
    • Coarse salt
    • 1/2 teaspoon Dijon mustard
    • 1/4 cup canola oil
    • Juice of 1 lemon
    • 1/2 cup extra-virgin olive oil
    • 2 teaspoons cold water

    Instructions

    Click Here For Step-By-Step Instructions

    Video

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 6
    • Amount Per Serving
    • Calories: 253 % Daily Value *
    • Total Fat: 28 g 43.09%
    • Saturated Fat: 3 g 16.51%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 11 mg 0.45%
    • Calcium: 2 mg 0.21%
    • Potassium: 7 mg 0.19%
    • Magnesium: 0 mg 0%
    • Iron: 0 mg 0.1%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 0 g %
    • Dietary Fiber: 0 g 0.14%
    • Sugar: 0 g
    • Protein: 0 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 1 g
    • Omega 6 Fatty Acid: 3 g
    • Vitamin A 0.02%
    • Vitamin C 1.11%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat6
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

    OTHER RECIPES YOU MAY LIKE