← Back to Search Results
French
Lemon-Garlic Aïoli

Photo by: Joseph De Leo
Comments: 0
 

Recipe

This aïoli has a creamy texture balanced by a lemony tang and plenty of pungent garlic. 

Yield: Makes 4½ cups

Ingredients

  • 6 slices white bread, crusts removed, torn into large pieces
  • 1½ cups whole milk
  • 6 cloves garlic, minced
  • Finely grated zest of 6 lemons
  • 4½ cups prepared mayonnaise, such as Hellmann’s
  • ¾ cup extra-virgin olive oil
  • Salt and freshly ground black pepper, to taste

Directions

1. Soak the bread in the milk in a bowl for 1 minute. Squeeze the bread well to remove as much milk as possible and place it in a food processor along with the garlic and lemon zest. Pulse the machine on and off about 5 times to combine the ingredients.

2. Add the mayonnaise and process until smooth.

3. With the motor running, drizzle the olive oil through the feed tube and process until smooth.

4. Transfer the mixture to a bowl and season with salt and pepper. Cover and refrigerate. This will keep for up to 2 days.


© 2003 Sheila Lukins

Note from Cookstr's Editors

Nutritional information is based on 72 servings, and includes 1/2 teaspoon of added salt.

 

Nutritional Information

Nutrients per serving (% daily value)

126kcal (6%)
7mg (1%)
0mg (0%)
12mcg RAE (0%)
7mg
1mg
0g
0g
0g
2g
5mg (2%)
117mg (5%)
2g (10%)
13g (20%)
0mg (1%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
the-sweet-life The Sweet Life
by Kate Zuckerman
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
mexican-everyday Mexican Everyday
by Rick Bayless
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?