Lemon Aioli with Boiled Potatoes and Vegetables
Inspired by techniques from America's Test Kitchen.
Whole pasteurised egg blended with lemon juice, zest and garlic into a thick aioli, served with boiled vegetables and lemon.
Always check the labels of the products you use.
Method
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EU nutrition claims
- Low sugars: 2.2 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 123 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0.3 g per serving
0.6 % of the 50 g daily maximum · 1.2 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- saucepan
- colander
- food processor
- spatula
- fine grater
- jar
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 412 kcal |
| Protein | 2.9 g |
| Carbohydrate | 15.9 g |
| of which sugars | 2.7 g |
| of which free sugars | 0.3 g |
| Fat | 38.6 g |
| of which saturates | 3.2 g |
| Fibre | 2.8 g |
| Salt | 0.43 g |
Protein per 100 kcal
0.7 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
