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Aioli Calories
Garlic-forward emulsion sauce, high in fat
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 tablespoon (medium) of Aioli (15 g) has 102 calories. That works out to 680 calories per 100 g. It contains 0.4 g of carbs, 0.2 g of protein, 11.1 g of fat and 0 g of fiber. Its 1.3 mg of Vitamin E covers 9% of the Daily Value. Its glycemic index is 5 (low), so it raises blood sugar slowly.
Aioli Nutrition Facts
Selected: 1 tablespoon (medium) · 15 g
102
KCAL / 15G
Carbs
0.4g
· 0% DV
Protein
0.2g
· 0% DV
Fat
11.1g
· 14% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 2% · Protein 1% · Fat 97%
Aioli nutrition facts table · 1 tablespoon (medium) (15 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 102 kcal | |
| Total fat | 11.1 g | 14% |
| Saturated fat | 1.58 g | 8% |
| Trans fat | 0.03 g | |
| Sodium | 93 mg | 4% |
| Total carbohydrate | 0.4 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 0.2 g | 0% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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How Many Calories in 1 Tablespoon of Aioli?
| Serving | Amount | Calories |
|---|---|---|
| 1 tablespoon (medium) | 15 g | 102 kcal |
| 1 teaspoon (small) | 5 g | 34 kcal |
| 1 serving (small) | 25 g | 170 kcal |
| 2 tablespoon (double) | 30 g | 204 kcal |
| 1 serving (medium) | 40 g | 272 kcal |
| 1 serving (large) | 60 g | 408 kcal |
| 0.25 cup (quarter) | 60 g | 408 kcal |
| 100 g | 100 g | 680 kcal |
| ½ cup (half) | 120 g | 816 kcal |
Calculated from 680 calories per 100 g.
Frequently Asked Questions About Aioli
What is aioli?
Aioli is a garlic-forward sauce made by emulsifying oil with garlic. Traditional versions use garlic and olive oil, while many modern recipes add egg yolk and lemon juice for a thicker, easier-to-make sauce.
Is aioli just mayonnaise?
Not exactly. Traditional aioli is an emulsion of garlic and oil, while mayonnaise is made with egg yolk and oil and usually has no garlic. Many restaurant and store-bought aiolis are garlic-flavoured mayonnaise, so the ingredients can overlap.
How do you make aioli from scratch?
To make aioli, whisk crushed garlic with egg yolk and lemon juice, then add oil in a very slow, thin stream while whisking constantly. Once the sauce thickens, season it to taste. Adding oil too quickly can make the emulsion split.
What do you eat aioli with?
Aioli pairs well with fries, roasted vegetables, sandwiches, grilled fish, and seafood. Serve it as a dip or spread; its rich texture and garlic flavour work especially well with crisp or simply seasoned foods.
What goes into traditional aioli?
Traditional aioli is made from garlic and olive oil, worked together until they form an emulsion. Some versions include salt, but they do not require egg. Modern recipes often add egg yolk, lemon juice, or both to make the sauce easier to prepare.
Why does aioli split, and how can you fix it?
Aioli usually splits when the oil is added too quickly or the ingredients fail to emulsify. In a clean bowl, whisk a fresh egg yolk, then gradually whisk in the split sauce a little at a time until it turns smooth and thick again.
Can you make aioli without eggs?
Yes. Traditional aioli contains no egg; garlic and oil are worked together to form the emulsion. For an easier egg-free version, recipes may use aquafaba or plant milk, though the flavour and texture will differ from the traditional sauce.
How long does homemade aioli last in the fridge?
Keep homemade aioli covered and refrigerated, and use it within a few days. If it contains raw egg, aim to eat it within 1–2 days and do not leave it at room temperature for an extended period.
How can you make aioli less garlicky?
Use less garlic or cook the garlic first to mellow its sharpness before adding it to aioli. Raw garlic gives the sauce a stronger bite. Letting the finished sauce rest briefly can also help its flavours come together.
What can you use instead of aioli?
Garlic mayonnaise is the closest substitute for aioli in sandwiches or as a dip. For a tangier, less rich option, use plain yogurt mixed with garlic and lemon; it works particularly well with vegetables and grilled foods.
Aioli Vitamins & Minerals
Vitamins
Vitamin E
1.27mg · 8% DV
Vitamin K
8.25µg · 7% DV
Biotin
0.3µg · 1% DV
B6
0.01mg · 1% DV
Minerals
Sodium
93mg · 4% DV
Selenium
0.45µg · 1% DV
Phosphorus
3.6mg · 1% DV
Copper
0mg · 0% DV
Potassium ⭐
5.7mg · 0% DV
Aioli Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Aioli
To burn the 102 calories in 1 tablespoon (medium) (15 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
What is Aioli?
Aioli is a thick Mediterranean sauce traditionally made by emulsifying garlic with olive oil. Many modern versions include egg, giving the sauce a particularly smooth, mayonnaise-like texture. Its bold garlic flavour and rich, creamy consistency make it a natural match for seafood, roasted vegetables, chips and sandwiches. In parts of the Mediterranean it is served alongside grilled fish or vegetables, while elsewhere it is often used as a dip or spread.
Aioli is high in fat and low in carbohydrate, so a small spoonful can add plenty of richness. Try it with simply cooked fish or crisp vegetables; if you want a lighter plate, use a little as a dip rather than coating the whole dish.
How Nutritious Is Aioli?
Nutrient density
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
Is Aioli Processed?
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Aioli Contain Allergens?
Contains these allergens:
Which Diets Is Aioli Good For?
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Aioli Fat Profile
SATURATED
1.58g
MONOUNSATURATED
2.7g
POLYUNSATURATED
6.08g
Omega 6:3 ratio 8.6:1
Above the ideal 4:1 (8.6:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.