Know what’s on your plate
Aioli
Calories & nutrition facts
Nutrition facts
Per 100 g% DV- Calories 598 kcal —
- Protein 1.4 g 3%
- Carbohydrate 1.3 g 0%
- Fat 65 g 84%
- Saturated fat 5 g 25%
- Fibre 0.3 g 1%
- Sugars 1.3 g —
- Sodium 505 mg 22%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 23.6 µg 3%
- Vitamin C 0 mg 0%
- Vitamin D 0.2 µg 1%
- Vitamin E 16.2 mg 108%
- Vitamin K 94.8 µg 79%
- Thiamin (B1) 0 mg 0%
- Riboflavin (B2) 0.03 mg 2%
- Niacin (B3) 0 mg 0%
- Pantothenic acid (B5) 0.14 mg 3%
- Vitamin B6 0.03 mg 2%
- Biotin (B7) 2.6 µg 9%
- Folate (B9) 0 µg 0%
- Choline 9 mg 2%
Minerals
- Calcium 15.5 mg 1%
- Iron 0.28 mg 2%
- Magnesium 2.6 mg 1%
- Phosphorus 34 mg 3%
- Potassium 44.5 mg 1%
- Zinc 0.18 mg 2%
- Copper 0.01 mg 1%
- Manganese 0.01 mg 0%
- Selenium 0 µg 0%
- Iodine 7.5 µg 5%
Similar foods
Questions about Aioli
What is traditional aioli made from?
Traditional aioli is an emulsion of garlic and olive oil, made by pounding the garlic with salt and slowly working in the oil. Many versions also use egg yolk, which makes the emulsion quicker to prepare and more like garlic mayonnaise.
How do you stop homemade aioli from splitting?
Crush the garlic and salt to a very smooth paste first. Add the oil drop by drop while whisking or pounding constantly; once the mixture thickens, you can pour it in a thin stream. If it splits, whisk a teaspoon of water into a clean bowl and gradually beat in the broken aioli.
How long does homemade aioli keep?
Keep it covered in the fridge and use it within 24 hours, especially if it contains raw egg. Don’t leave it at room temperature for more than two hours, and discard it if it has been warm for longer.
What do you serve aioli with?
Aioli is a classic dip for patatas bravas, chips, roast or boiled potatoes, and raw vegetables. It also works with grilled fish, prawns and seafood, or spread thinly in a sandwich.
Can you make aioli without egg?
Yes. For traditional egg-free aioli, pound garlic and salt into a paste, then emulsify it with olive oil a little at a time. For a quick plant-based version, blend garlic with unsweetened soy milk and slowly add oil until thick.
Is aioli the same as mayonnaise?
Not quite: traditional aioli is made from garlic and olive oil, while mayonnaise is an egg-and-oil emulsion and usually has no garlic. Many shop-bought and modern aioli recipes are essentially garlic mayonnaise.
Is aioli safe to eat if it contains raw egg?
Raw egg can carry harmful bacteria, so use pasteurised egg for homemade aioli and keep it chilled. Avoid serving raw-egg aioli to people at higher risk from foodborne illness; egg-free aioli is another option.
Source: Frida (Denmark) 1957 · per 100 g · carbohydrate per EU label, fibre excluded
