Keto Garlic Aioli
How to Make It
Step 1
Heat the first amount of olive oil in a small skillet on low heat. Then, peel and crush the garlic cloves. Cook them in the oil for 30-60 seconds – just enough to toast the garlic and release the aromas. Set this aside when done to cool.
Step 2
In a food processor, whip a *room temperature* egg. Whip until the egg turns a pale yellow and gets a little frothy. If your egg is cold, this recipe will not work!
Step 3
Add the salt and mustard powder to the egg. With the food processor on, gently drizzle the second amount of olive oil into the whipping egg. Leave the food processor on until the egg has a consistency of a thick sauce, but not quite thick enough to become mayonnaise.
Step 4
Once the aioli is thick, whip in the lemon juice and cooked garlic with any extra oil from the skillet. Then, transfer the finalized aioli to a container for storing.
Step 5
Keep the fresh garlic aioli in the refrigerator for up to one week. There should be about 6 TB total of prepared aioli.
Ingredients
- Olive Oil – 1-½ teaspoon
- Garlic – 2 clove
- Raw Egg – 1 large
- Salt – 0.12 teaspoon
- Mustard Powder – 0.5 teaspoon
- Olive Oil – 1-½ teaspoon
- Lemon Juice – 2 teaspoon