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Aioli #2

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  • 4 Cloves garlic; minced
  • 1/4 c Frozen egg substitute; thawed
  • 2 tb Lemon juice
  • 1/4 ts Salt
  • 3/4 c 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