In countries bordering the Mediterranean, aioli is; or garlic mayonnaise has been immensely popular for years and it is also widely eaten in the Netherlands these days. If you buy ready-made aïoli in the store, it can be quite tasty. Unfortunately, the store version also contains quite a lot of salt: 1.7 grams per 100 milliliters. This homemade variant, which is of course much tastier, contains only 0.03 grams of salt.
Ingredients
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4 cloves of garlic
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2 egg yolks
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1 tablespoon lemon juice
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2.5 dl olive oil
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Fresh pepper
Preparation
Grind the garlic cloves in a mortar into a fine paste or put them in a food processor. Mix the garlic with the egg yolks. Stir in the lemon juice and little by little, whisking constantly, add the olive oil until a firm sauce has the consistency of mayonnaise. Season the aioli with some pepper. Spoon the sauce into a glass jar and close it tightly. This low-sodium aioli can be stored in the refrigerator for about 2 weeks.
This recipe contains about 14 milligrams of sodium. To calculate the salinity, do it x 2.5. So in this case 14 x 2.5 = 35 milligrams or 0.035 grams of salt.
Tip: Are you looking for some variation? Mix some herbs, such as chopped chives, with this garlic mayonnaise. The word ‘aioli’ originally comes from Catalan, and is a contraction of the words for garlic (ail) and oil (oli). The diaeresis in our spelling is again thanks to the French.
