Description
Make a rich, creamy garlic aioli at home that fits a low-carbohydrate or ketogenic diet. This recipe uses simple ingredients to create a sugar-free, flavorful dip.
Ingredients
Scale
- 1 large egg yolk, room temperature
- 2 cloves fresh garlic, minced very finely or grated
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon salt
- 1 cup avocado oil or light olive oil (neutral flavor recommended)
- 1/2 teaspoon white wine vinegar (optional, for tang)
Instructions
- Place the egg yolk, minced garlic, Dijon mustard, lemon juice, and salt into a medium bowl.
- Whisk these ingredients together vigorously until they are well combined and slightly lighter in color.
- Begin adding the oil very slowly, drop by drop, while whisking constantly and rapidly. This slow addition is key to starting the emulsion.
- Once the mixture starts to thicken noticeably (after about 1/4 cup of oil is added), you can increase the oil stream to a very thin, steady drizzle, still whisking without stopping.
- Continue adding the oil in a slow stream until all the oil is incorporated and the aioli is thick and creamy.
- If the aioli is too thick, whisk in the white wine vinegar or a few drops of water until you reach your desired consistency.
- Taste and adjust salt or lemon juice as needed.
Notes
- Use room temperature ingredients for the best chance of a stable emulsion.
- If the aioli breaks (separates), place one teaspoon of water or one fresh egg yolk in a clean bowl and slowly whisk the broken mixture into it, starting drop by drop, to re-emulsify.
- For a Paleo option, ensure your mustard does not contain sugar.
- If you prefer a milder garlic flavor, you can roast the garlic cloves before mincing them.
- Prep Time: 10 min
- Cook Time: 0 min
- Category: Condiment
- Method: Emulsification
- Cuisine: General
Nutrition
- Serving Size: 2 tablespoons
- Calories: 180
- Sugar: 0
- Sodium: 120
- Fat: 20
- Saturated Fat: 2.5
- Unsaturated Fat: 17.5
- Trans Fat: 0
- Carbohydrates: 0.5
- Fiber: 0.1
- Protein: 1
- Cholesterol: 45