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1 clove garlic, finely minced
1 egg yolk*
1 tsp. lemon juice
1/2 cup olive oil
Salt and freshly ground pepper to taste

Prep: 10 minutes, Makes: 1/2 cup

1. Place garlic and egg yolk in a mixing bowl. Stir in lemon juice.

2. Add oil in a slow, steady stream, whisking constantly, until mixture becomes thick and creamy. Season to taste with salt and pepper.

Tip! Stir chopped fresh herbs or grated lemon zest into prepared aioli.

*Consuming raw or lightly cooked eggs has been linked to salmonella, a bacteria responsible for foodborne illness. The American Egg Board states, "Healthy people need to remember there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh grade AA or A eggs. Avoid mixing yolks and whites with the shell."

Nutritional Information:
(based on 1-tbsp. serving): 130 calories, 0 g protein, 14 g total fat (2 g sat.), 0 g carbohydrate, 0 g fiber, 0 g sugar, 25 mg cholesterol, 40 mg sodium, 4 points