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Aioli Sauce Calories
Garlicky, rich, Mediterranean sauce
CALORIES
GI
POTASSIUM
FIBER
Aioli Sauce Nutrition Facts
Selected: 100 g
720
KCAL / 100G
Carbs
2.4g
· 1%
Protein
1.2g
· 1%
Fat
78g
· 98%
Fiber
0.2g
Aioli Sauce Vitamins & Minerals
Vitamins
Vitamin E
7.2mg · 48% DV
Vitamin K
18µg · 15% DV
Vitamin A
80µg · 9% DV
Biotin
2.5µg · 8% DV
Minerals
Sodium
420mg · 18% DV
Phosphorus
22mg · 3% DV
Calcium
18mg · 2% DV
Selenium
1.2µg · 2% DV
Aioli Sauce Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Aioli Sauce 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 Sauce Contain Allergens?
Contains these allergens:
Which Diets Is Aioli Sauce Good For?
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Aioli Sauce Fat Profile
SATURATED
11.2g
MONOUNSATURATED
56.2g
POLYUNSATURATED
11.5g
Omega 6:3 ratio 83.1:1
Above the ideal 4:1 (83.1:1).
Foods Similar to Aioli Sauce
Aioli Sauce — Frequently Asked Questions
Is aioli the same as garlic mayonnaise?
In everyday use, many aioli products are mayonnaise flavored with garlic. Traditional aioli can be made by emulsifying garlic and olive oil without egg, so the ingredient list is the best way to tell which style you have.
How long does aioli keep after opening?
Keep opened commercial aioli tightly sealed in the refrigerator and follow the use-by guidance on the package. Homemade aioli, especially if it contains raw egg, is best eaten the same day or within 1–2 days.
Can aioli sauce be frozen?
It can be frozen, but the emulsion often splits after thawing, leaving the sauce watery or grainy. Fresh aioli has the best texture, so making or buying smaller amounts is usually preferable.
Why does homemade aioli split?
Adding oil too quickly, using very cold ingredients, or insufficient mixing can break the emulsion. It can often be rescued by starting with a little egg yolk or water in a clean bowl and slowly whisking in the split sauce.
Can aioli be heated?
Aioli is best used as a cold or room-temperature dip or finishing sauce for foods such as vegetables, fish, chicken, and potatoes. High heat may cause it to split, so add it after cooking rather than using it as a frying sauce.
How can I make aioli taste less sharp or garlicky?
Remove the garlic germ, use less raw garlic, or roast the garlic first for a sweeter, milder flavor. Lemon juice, yogurt, or fresh herbs can also soften the pungency.
What foods pair well with aioli?
Aioli works especially well with grilled fish, seafood, roasted vegetables, baked potatoes, and chicken. Bright, acidic sides such as lemony salads or pickled vegetables help balance its rich mouthfeel.
Can someone with an egg allergy eat aioli?
This aioli contains egg, so it is not suitable for people with an egg allergy. Some vegan aioli products are egg-free, but the label should still be checked for ingredients and possible cross-contact.
Is aioli safe during pregnancy?
Commercial aioli made with pasteurized egg and kept properly refrigerated is generally the safer choice. Avoid homemade versions made with raw or unpasteurized egg during pregnancy.
Is aioli a healthy olive-oil sauce?
That depends on the oil used, the serving amount, and the overall meal. Garlic does not make aioli an unlimited food; using it as a thin spread or small dip is an easy way to enjoy its flavor without overwhelming the dish.
Have another question about Aioli Sauce?
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Nutrition data compiled from USDA FoodData Central and scientific sources.