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Recipe Name: Aioli Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Sauces Comments:
Preparation Time:
Number of Servings: 16

4 Cloves garlic, minced
1/4 Cup(s) Frozen egg substitute
2 Tablespoon(s) Lemon Juice
1/4 Teaspoon(s) Salt
3/4 Cup(s) Olive oil
In a blender container or food processor bow, combine garlic, egg
product, lemon juice and salt. Cover and blend or process 5 seconds or
till combines. with blender or processor running, gradually add the
oil in a thin, steady stream. (When necessary, stop machine and use a
rubber scraper to scrape sides.) Place in a covered container and
refrigerate until ready to serve. Store for up to 3 days in the
refrigerator. If the mixture begins to separate, stir before serving.
Use on bread or eggs, or use on grilled meats or veggies. NOTES :
Hot-And-Spicy Aioli: Add 1/2 to 1 teaspoon crushed red pepper before
blending or processing. Green-Onion Aioli: Add 2 tablespoon sliced
green onions before blending or processing. Serve with cold chicken or
pork, or as a dip for raw veggies. Dill Aioli: Add 2 tablespoons
snipped fresh dillweed before blending or processing. this is
especially good with cold dish or potatoes. Recipe by: Parents
Magazine 11/96 Posted to MC-Recipe Digest V1 #906 by
on Nov 13, 1997

Nutrition (calculated from recipe ingredients)
Calories: 96
Calories From Fat: 93
Total Fat: 10.5g
Cholesterol: 14.1mg
Sodium: 42.1mg
Potassium: 10.3mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g

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