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    You are in: Home / Recipes / Aioli Nouvelle Orleans Recipe
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    Aioli Nouvelle Orleans

    Average Rating:

    3 Total Reviews

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    • on July 09, 2008

      I made this recipe exactly as written with no deviations. This is a great Aioli! Very tasty, indeed! I do suggest cutting the garlic in half because once the Aioli sits for about an hour it becomes garlic mayo and that is all that you can taste. I also suggest placing the Aioli in the refrigerator for at least 2 hours before serving. I placed mine in a squeeze bottle, as there was a lot left over to use for other applications. Tonight, we used it for my garlic fries recipe and it was a great match. This would be good on turkey or chicken wraps or even as a dressing on a cold, crisp salad.

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    • on June 22, 2008

      Awesome...Used it on our crabcakes!...YUMMY!

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    • on July 12, 2003

      Made this to serve with steaks BBQ on the grill, yummy! what was left was used as a spread for sandwiches; my son put it on a slice of french bread and toasted it under the broiler; the last of this batch I served with fried catfish. My family (all garlic enthusiasts) have chosen this as their condiment of choice.

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    Nutritional Facts for Aioli Nouvelle Orleans

    Serving Size: 1 (65 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 237.4
    Calories from Fat 176
    Total Fat 19.6 g
    Saturated Fat 2.8 g
    Cholesterol 15.2 mg
    Sodium 430.9 mg
    Total Carbohydrate 15.9 g
    Dietary Fiber 0.1 g
    Sugars 4.0 g
    Protein 0.8 g


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