Aioli Sauce

1. Place all ingredients, except the olive oil, into a bowl and whisk until thoroughly blended.

2. If you have an electric mixer with wire beaters, use them during this next step, or continue with the whisk.

3. While beating constantly, add the oil a few drops at a time.

4. Slowly increase the flow to a light drizzle until you've used all the oil and the sauce has thickened.

5. Allow the sauce to meld at room temp for several hours before using.

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Nutrient	Quantity
Total fats	229.5903 g
Protein	8.1687 g
Carbohydrates	3.4093 g
Energy	2078.6925 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.6984 g
Water	47.794 g
Aspartic acid	0.7905 g
Calcium, Ca	69.3225 mg
Lutein + zeaxanthin	561.3712 g
Fiber, total dietary	0.0686 g
Fatty acids, total saturated 22:0	0.298 g
Carotene, beta	45.1088 g
Niacin	0.033 mg
Vitamin A, RAE	194.31 g
Arginine	0.5605 g
Riboflavin	0.2727 mg
Tocopherol, beta	0.2631 mg
Fatty acids, total polyunsaturated 15:0	0.0068 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0021 g
Fatty acids, total saturated 20:1	0.7157 g
Glutamic acid	1.0047 g
Sodium, Na	29.0288 mg
Fatty acids, total saturated 16:1 undifferentiated	3.179 g
Total lipid (fat)	229.5903 g
Manganese, Mn	0.0307 mg
Fructose	0.2873 g
Proline	0.3295 g
Fatty acids, total saturated 16:0	27.8877 g
Fatty acids, total saturated 8:0	0.0046 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0027 g
Sucrose	0.1341 g
Choline, total	420.1166 mg
Sugars, total	0.862 g
Serine	0.6763 g
Fatty acids, total saturated 10:0	0.0092 g
Fatty acids, total saturated 18:0	5.4521 g
Fatty acids, total saturated 20:4 undifferentiated	0.2234 g
Vitamin B-6	0.189 mg
Selenium, Se	28.5829 g
Ash	0.9201 g
Vitamin D	111.18 IU
Fatty acids, total saturated 18:1 undifferentiated	159.3994 g
Pantothenic acid	1.5549 mg
Phenylalanine	0.3473 g
Copper, Cu	0.043 mg
Betaine	0.675 mg
Thiamin	0.0953 mg
Retinol	189.21 g
Methionine	0.1928 g
Iron, Fe	2.6202 mg
Carbohydrate, by difference	3.4093 g
Phosphorus, P	200.73 mg
Folate, total	79.035 g
Dihydrophylloquinone	0.051 g
Tocopherol, gamma	2.4711 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0056 g
Fatty acids, total saturated 22:1 undifferentiated	0.0046 g
Alanine	0.4264 g
Cholesterol	553.35 mg
Valine	0.484 g
Fatty acids, total saturated 18:2 undifferentiated	22.893 g
Glycine	0.2489 g
Carotene, alpha	19.38 g
Glucose (dextrose)	0.3183 g
Fatty acids, total saturated 14:0	0.0535 g
Zinc, Zn	1.1844 mg
Isoleucine	0.4417 g
Maltose	0.0357 g
Tocopherol, delta	0.0306 mg
Fatty acids, total saturated 12:0	0.0048 g
Fatty acids, total polyunsaturated	24.8785 g
Fatty acids, total saturated 14:1	0.0127 g
Fatty acids, total polyunsaturated 17:1	0.27 g
Leucine	0.7135 g
Tocotrienol, alpha	0.0153 mg
Vitamin A, IU	736.7925 IU
Folate, DFE	79.035 g
Tryptophan	0.0903 g
Vitamin C, total ascorbic acid	8.8526 mg
Phytosterols	477.36 mg
Galactose	0.0357 g
Fatty acids, total polyunsaturated 18:1 c	0.0009 g
Fatty acids, total saturated 20:0	0.9105 g
Lactose	0.0357 g
Tyrosine	0.3458 g
Vitamin B-12	0.9945 g
Vitamin K (phylloquinone)	130.389 g
Fatty acids, total saturated	34.7055 g
Histidine	0.2122 g
Fatty acids, total monounsaturated	163.5836 g
Threonine	0.3504 g
Folate, food	79.035 g
Fatty acids, total polyunsaturated 17:0	0.0735 g
Vitamin D (D2 + D3)	2.754 g
Fatty acids, total polyunsaturated 24:0	0.0046 g
Cryptoxanthin, beta	17.745 g
Vitamin D3 (cholecalciferol)	2.754 g
Vitamin E (alpha-tocopherol)	32.3461 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0581 g
Magnesium, Mg	3.9225 mg
Lysine	0.6207 g
Potassium, K	81.3112 mg
Cystine	0.1346 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.5 teaspoon	0	0	0
Lemon juice	1.5 1/2	5.0325	1.5784	0.0549
Olive oil	1 cup	1909.44	0	216
Egg yolk	3	164.22	1.8309	13.5354
Garlic Clove	8	0	0	0