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Spanish Allioli

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)5.4636
Energy (kCal)756.3266
Carbohydrates (g)2.6236
Total fats (g)81.7391
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Stir together both oils in a measuring cup with a spout. Place the garlic, egg yolks and lemon juice in a blender and pulse until a coarse paste forms. With the motor running, add the oil in a slow, thin, steady stream. The mixture will be the consistency of a thick mayonnaise. | 2. Scrape the allioli into a bowl and season with salt to taste, add more lemon juice, if desired. Let stand for at least 1 hour before serving, or cover and refrigerate if keeping longer. | 3. If the allioli seems too thick, thin it out with a little water before using. Makes just over 1 cup. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    extra virgin olive oil 2/3 cup - - - -
    canola oil 1/3 cup 642.3733 0.0 0.0 72.6667
    garlic clove 4 minced - - - -
    egg yolk 2 109.48 1.2206 5.3924 9.0236
    lemon juice 4 teaspoons 4.4733 1.403 0.0712 0.0488
    salt coarse - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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