Always check the labels of the products you use.
Method
- 1
Cook the vegetables. Simmer the potatoes in a pan of unsalted water until tender, 15-20 min, dropping in the beans and carrot sticks for the final 4-5 min. Drain well.
- 2
Make the base. Blitz the egg, lemon juice and zest, mustard powder, garlic, salt, sugar and cayenne for 5 seconds.
- 3
Add the oil. With the motor running, trickle in the sunflower oil over about 2 min until thick. Scrape down and stir in the olive oil by hand.
- 4
Serve. Serve a bowl of aioli with the warm vegetables and lemon wedges; keep the rest in a jar in the fridge.
Storage
Keep the aioli covered in the fridge for up to 3 days. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
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 Calculated from USDA FoodData Central
| 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 per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
