Classic aioli is actually a garlic mayonnaise that's popular throughout the Mediterranean region. Real mayonnaise is an emulsion of vegetable oil, egg yolks and lemon juice or vinegar. The high ratio of oil in the mixture, combined with the egg yolks, makes it very high in both fat and cholesterol.
My lighter alternative version of this popular condiment is a perfect substitute for the "real thing" and can be used as a sauce, spread or topping.
I like to serve a dollop of this light aioli on grilled vegetables as a sauce. It is also a tasty accompaniment for fish, poultry or meat. I have even used it as a salad dressing, a topping on stews and a spread on crusty bread.
Light Aioli
- 1 cup (8 ounces) silken, firm tofu
- 2 tablespoons fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- 3 large garlic cloves, pressed or minced
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
Combine all the ingredients in a blender and blend until satin- smooth. Store, tightly covered, in the refrigerator for at least one day before serving.
Makes 1 cup.
Each 2-tablespoon serving contains approximately: 51 calories; 5 gm fat; 0 mg cholesterol; 135 mg sodium; 1 gm carbohydrates; 2 gm protein; negligible fiber.
Jeanne Jones is the author of 33 cookbooks, most recently "Cooking From the Cupboard" (Rodale Press). Her column appears Wednesdays. For more information, you can go to her Web site, jeannejones.com.
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