Here's proof that aioli isn't just for restaurant menus. You can make this fennel-filled dip/spread at home with just six ingredients and 15 minutes.

Source: Better Homes and Gardens

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Credit: Blaine Moats

Recipe Summary test

total:
15 mins
Servings:
16
Yield:
1 cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a blender or small food processor combine egg, lemon juice, mustard, 3/4 tsp. ground black pepper, 1/2 tsp. salt, the garlic, and 2 Tbsp. fennel fronds. Blend 20 to 30 seconds or until smooth. With blender running, add oil in a thin stream until the mixture is thick and white, about 1 minute, stopping to scrape down sides as necessary. Season to taste. Chill in an airtight container up to 2 days. Makes 1 cup.

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*

Raw eggs may carry harmful bacteria. If you are pregnant or immunocompromised, substitute eggs pasteurized in the shell.

Nutrition Facts

95 calories; fat 11g; cholesterol 12mg; saturated fat 1g; mono fat 2g; poly fat 8g; vitamin a 17.5IU; vitamin c 0.3mg; folate 1.6mcg; sodium 81mg; potassium 7mg; calcium 3mg; iron 0.1mg.
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