What is Lemon Basil Aioli? Nutritional Facts, Calories & Taste

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Lemon Basil Aioli

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What is Lemon Basil Aioli?

Lemon basil aioli is a sauce and handmade condiment. Aioli is similar to mayonnaise in texture, flavor and appearance. The difference is in how each is made. Aioli is made by mashing fresh garlic, an egg yolk and white are separately mixed in, with oil and seasonings. For lemon basil aioli, lemon juice and basil are added. Aioli is thicker than mayonnaise and more refined in its flavor, with less tanginess. Lemon basil aioli tastes creamy, garlicky and with wonderful hints of lemon and basil. It is an excellent condiment for any dishes.

What does Lemon Basil Aioli Taste Like?

Salty

Salty is one of the five main tastes. It has a satisfying and addictive quality with hints of sourness. Salty foods include cheeses, cured meats, chips, and olives. It is used in almost every dish and prepared food. Salt is added to enhance flavor and offer a distinctly salty taste.

Sour

Sour is one of the five main tastes. It is tart and bright, sometimes with a mouth-puckering quality. Sour is a naturally occurring flavor found in many foods, including citrus, vinegar, various dairy products, and certain fruits. Sour is used to enhance a dish or drink and is used as both a main and complimentary flavor.

Spicy

Spicy is a flavor that brings heat and fire to food by creating a burning sensation in the mouth or sinuses. Spicy flavors come from hot peppers, horseradish, and wasabi. Spicy adds a kick and sometimes complexity to a dish and releases endorphins, creating a mildly addictive quality.

Ingredients

vegetable oil

Vegetable oil is obtained by extracting oil from seeds. Types of vegetable oil include canola, sunflower, corn, and safflower. Light and with a neutral taste, vegetable oils are used to fry foods, or can be used to lightly coat meats and vegetables before roasting. Vegetable oils are also used as ingredients in salad dressings and sauces.

lemon juice

Lemon juice is made from the flesh of the pulpy yellow lemon fruit. The juice is squeezed from the flesh of the lemon and is a pale yellow color. The flavor is very sour and bright. Lemon juice is used in multiple cuisines around the world to brighten and enhance the flavors of the other ingredients. Lemon juice is used to make lemonade and goes well on fish. It has many uses.

lemon zest

Lemon zest is used in dishes to brighten the flavors and add a lemon flavor that is floral, citrusy, and anything but sour. Lemon zest comes from the yellow skin of the lemon. When using zest, none of the white pith underneath should be used, as it tastes bitter. The skin is shaved off in tiny pieces and this is what is called lemon zest, which also refers to the small size. The zest contains aromatic lemon oil and not juice. The small size of the zest makes it easy to incorporate into dishes such as pasta or into a cake batter.

garlic

Garlic is used in cuisines around the world and is extremely popular for its depth of flavor. The garlic bulb forms underneath the soil and is harvested once it reaches maturity. The bulb typically has thin, dry, white and flaky skin, surrounding the individual cloves. Often there are 10-12 cloves to a bulb/head of garlic. The cloves are cream colored with a strong smell and flavor that is spicy and sharp. Garlic takes on a nutty flavor in addition, when cooked. It is used in countless dishes, sauces, breads and more.

basil fresh

Basil is a leafy and aromatic herb that grows in warm climates. There are over one hundred varieties, though the most common Genovese variety of basil produces thin green leaves, in a tapered oval shape. The leaves taste bright, peppery and almost minty; the smell is the same. Basil lends a spicy sweet and herbal flavor to any dish.

egg yolk

Egg yolks are the small round and bright golden colored center of the egg. Some yolks may be a paler yellow, while others are almost orange, this has to to do with the diet of the hen who laid the egg. The egg yolk is surrounded by the egg white and holds its shape until punctured. The yolk is viscous and runny with a shiny quality. Once cooked the sheen disappears. Egg yolks taste somewhat sulfurous and mild.

Lemon Basil Aioli Nutritional Facts and Calories

Serving Size: 2 Tablespoon30g

2 Tablespoon Lemon Basil Aioli

	Amount Per Serving	% Daily Value
Calories	200kcal	10%
Fats	20g	26%
Sat. fats	2g	9%
Mono. Fats	N/A
Trans fats	0g	0%
Carbs	2g	1%
Sugars	2g	4%
Fiber	0g	0%
Proteins	0g	0%
Cholesterol	20mg	7%
Sodium	230mg	10%

Healthy Level

Unhealthy Level

Buy Lemon Basil Aioli From

Stonewall Kitchen Lemon Herb Aioli, 10 Ounces

^$13⁹⁹

Stonewall Kitchen Lemon Herb Aioli, 10 Ounces (Pack of 2)

^$24⁵⁹

Terrapin Ridge Farms Lemon Garlic Aioli Garnishing Sauce – One 7.75 Ounce Squeeze Bottle

^$9⁷⁰

Basil Pesto Aioli

^$19⁹⁹

Terrapin Ridge Farms Lemon Garlic Aioli Garnishing Squeeze – One 32 Ounce Bottle

^$12¹⁹

Stonewall Kitchen Lemon & Avocado Oil Aioli, 10.25 oz

^$17²²

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Information is not verified and for reference purposes only. Contact vendor directly if you have any food allergies. 2000 calories a day is used for general nutrition advice, but calorie needs may vary.See Nutrition

Frequently Asked Questions

How much protein is in Lemon Basil Aioli?

2 Tablespoon of Lemon Basil Aioli contains 0 g of protein.

How many carbs are in Lemon Basil Aioli?

2 Tablespoon of Lemon Basil Aioli contains 2 g of carbs.

How much fat is in Lemon Basil Aioli?

2 Tablespoon of Lemon Basil Aioli contains 20 g of fat.

How much sugar is in Lemon Basil Aioli?

2 Tablespoon of Lemon Basil Aioli contains 2 g of sugar.

How many calories are in 2 Tablespoon of Lemon Basil Aioli?

There are 200 calories in 2 Tablespoon of Lemon Basil Aioli.

How many calories are in 1 Tablespoon of Lemon Basil Aioli?

There are 100 calories in 1 Tablespoon of Lemon Basil Aioli.

How many calories are in 1 oz of Lemon Basil Aioli?

There are 189 calories in 1 oz of Lemon Basil Aioli.

How many calories are in 1 pound of Lemon Basil Aioli?

There are 3026 calories in 1 pound of Lemon Basil Aioli.