Description
Make a thick, flavorful garlic aioli that fits your low-carb or keto diet using simple ingredients.
Ingredients
Scale
- 1 large egg yolk
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh lemon juice
- 1 clove garlic, minced very finely
- 1 cup neutral oil (like avocado or light olive oil)
- Pinch of salt
- Pinch of black pepper
Instructions
- Place the egg yolk, Dijon mustard, lemon juice, and minced garlic in a medium bowl. Whisk these ingredients together until they are well combined and slightly pale.
- Begin adding the oil, one drop at a time, while whisking constantly and vigorously. This slow addition is crucial for emulsification.
- Once the mixture starts to thicken noticeably (after about 1/4 cup of oil), you can increase the oil stream to a very thin, steady drizzle, continuing to whisk without stopping.
- Continue adding the oil until all the oil is incorporated and the aioli is thick.
- Stir in the salt and pepper to taste.
- If the aioli becomes too thick, whisk in a few drops of water or extra lemon juice until you reach your desired consistency.
Notes
- For a dairy-free option, use an aquafaba cube instead of the egg yolk, but whisk it until very frothy before adding the oil slowly.
- If the aioli separates (breaks), place one teaspoon of hot water in a clean bowl and slowly whisk the broken mixture into the hot water, drop by drop, to try and re-emulsify it.
- Store the finished aioli in an airtight container in the refrigerator for up to one week.
- Use this aioli as a dip for roasted vegetables, a spread for low-carb burgers, or alongside grilled steak.
- Prep Time: 10 min
- Cook Time: 0 min
- Category: Condiment
- Method: Whisking/Emulsifying
- Cuisine: General
Nutrition
- Serving Size: 2 Tablespoons
- Calories: 190
- Sugar: 0
- Sodium: 50
- Fat: 21
- Saturated Fat: 2.5
- Unsaturated Fat: 18.5
- Trans Fat: 0
- Carbohydrates: 0.5
- Fiber: 0
- Protein: 1
- Cholesterol: 45