Aioli is a Provençal classic usually served with fish or shellfish; it is also excellent on new potatoes, fresh tomatoes or in a vegetable sandwich.

Patsy Jamieson
Source: EatingWell Magazine, July/August 1996


Ingredient Checklist


Instructions Checklist
  • Place the garlic on a cutting board, sprinkle with salt and mash to a paste with the flat of a chef's knife. Stir into mayonnaise.


Nutrition Facts

39.3 calories; protein 0.2g; carbohydrates 3.7g 1% DV; exchange other carbs; dietary fiberg; sugars 0.6g; fat 2.8g 4% DV; saturated fat 0.4g 2% DV; cholesterol 3.8mg 1% DV; vitamin a iu 32IU 1% DV; vitamin c 0.2mg; folate 0.9mcg; calcium 3.4mg; iron 0.1mg; magnesium 0.5mg; potassium 6.5mg; sodium 194.2mg 8% DV; thiaminmg.