Miguel Maestre’s Quick Aioli This aioli recipe is high in good fats with the use of olive oil, and significantly lower in sodium compared to commercial varieties. Print this recipe Details Serves: 18Difficulty: EasyTo prep: 5 minutes Nutrition per servingEnergy: 487kJProtein: 0.3gTotal fat: 13gSaturated fat: 2gCarbohydrate: 0.02gFibre: 0.03gSodium: 12mgPotassium: 4mg Ingredients 1 whole egg straight from fridge 1 cup olive oil 1 pinch sea salt 1 splash Pinot Grigio Wine Vinegar 1 garlic clove minced Method In the bowl of a stick blender, crack egg, add pinot grigio wine vinegar, garlic and a pinch of salt. Insert stick blender all the way to the bottom, blend until a mayonnaise consistency.
