Aioli is hardly more than mayo with garlic, but it’s oh so delicious and is a GREAT slow-carb condiment to add onto chicken, steak, or as you see in the amazing photo I found on flickr, to a bouillabaisse.
You’ll need a food processor with a blade, or a blender. I’ve found it works better in a small processor, but you use what you have. I haven’t tried it yet, but as I type this I’m thinking about trying it in our stand mixer with the whisk attachment at a super high speed. I’ll let you know how it goes.
This recipe is intended to be done in the blender. I prefer a magic bullet or rocket type blender, but you can also use a normal blender or whisk by hand with a wire whisk. Mayo should keep for a week when covered in the fridge. The great thing about a Rocket Blender is that you can use the same container for blending and storage – a super time-saver.
I recently came across this other recipe that calls for whey protein. What could be more perfect for Slow Carbers, right? I haven’t gotten up the nerve to try it yet, but for all you food adventurers out there, give it a go (and then let me know how it is!)
4 oz of macadamia nut oil or olive oil
1/2 tsp of white wine or red wine vinegar (I prefer red, but it’s a bit different so go with the white for a more traditional mayo.)
1/2 tsp of dry mustard powder
1 clove of garlic, crushed (less for a milder mayo.)
Sea salt and fresh ground pepper to taste
Place the eggs into the blender or food processor, along with the mustard, garlic, salt and pepper and blend together.
Pour the oil into the blender in a slow, steady stream while the machine is operating, so that it is immediately whisked into the egg yolk mixture. If you can’t add the oil in a continuous stream, pour it in small batches (say ¼ cup at a time.)
Switch off the machine and taste the mayonnaise. Add the vinegar and any extra seasoning to taste and whisk together one last time.
Thanks to Tim Ferris’ suggestion in The Four Hour Body, the standard Slow Carb Salad dressing is often Balsamic Vinegar and Olive Oil. Admittedly, this is a favorite of mine, but if does get boring after awhile, and I was also concerned with the sugar. 1Tbs of balsamic has 3g of carbs and 2g of sugar.
Here’s an alternatives I’ve worked into my Slow Carb salad rotation. The raw garlic and vinegar really give it a kick. If you’re not used to raw garlic, start with a little and you’ll eventually get used to it. I love it, but I suppose it can be a bit confronting, especially for those who are worried about bad breath. Don’t worry, your body adjusts when you consume it regularly, and there are tons of health benefits.
When you add spices and/or a squeeze of lemon juice to the dressing, the combinations are endless. I usually pick spices to compliment my meal.
Slow Carb Garlic Vinaigrette
2 cloves of garlic, finely chopped
1 Tbs white vinegar
3 Tbs macadamia oil.
Throw all the ingredients in a glass jar and shake until the dressing looks creamy. Alternatively you can throw whole garlic cloves into a Rocket or Magic Bullet Blender with other ingredients and blend.
Ketchup (or “tomato sauce” outside of the US) is a favorite condiment for most people. Unfortunately, traditional ketchup is packed with sugar – 4 grams per tablespoon. That could be enough to seriously undermine your progress on the Slow Carb Diet.
For those of you who are hopelessly addicted to ketchup on their eggs, if you take the time to make a low carb batch from scratch, you can have ketchup on the Slow Carb Diet.
Makes 1+ cup of ketchup
1 6 oz can of tomato paste
½ c water
¼ c vinegar
¼ t onion powder
1 t sea salt
1/8 t allspice
1/8 t ground cloves
1/8 t cinnamon
1/8 t garlic powder
Stevia to taste ( I used about 1Tbs but will probably use less next time)
Mix all ingredients well.
Heat if desired. No cooking is required although warming it for a bit will let the flavors meld better to get more of a “ketchup taste”.
Store in a sealed container. Keeps for at least 1 week.
Worcestershire Sauce is a perfect example of the hidden sugars that you should look out for while eating a Slow Carb Diet. 1 Tablespoon contains 3g carbs and 2g sugar.
It’s easy enough to forgo Worcestershire in favor of other spices and seasonings, but what’s a girl (or guy!) to do when a recipe is otherwise Slow Carb Diet friendly except that one itty-bitty little teaspoon of that inconspicuous, but potentially diet sabotaging, sauce?
For those of you who are fairly conscientious of nutrition labels, I’m sure you’re already aware of all the nasty things that come in pre-made taco seasoning, including sugar, MSG and some other odd “starchy” sounding things.
Mc Cormicks Ingredients are as follows: SPICES (INCLUDING CHILI PEPPER, CUMIN, OREGANO, AND RED PEPPER), ONION, WHEY SOLIDS (MILK), SALT, SUGAR, PAPRIKA, GARLIC, POTATO STARCH, AND CITRIC ACID.
And here’s another popular brand….
Old El Paso’s Ingredients are as follows: Maltodextrin, salt, chili pepper, onion powder, spice, monosodium glutamate, corn starch, yellow corn flour, partially hydrogenated soybean oil, silicon dioxide (anticaking agent), natural flavor, ethoxyquin (preservative).
A bit disturbing and not exactly what you want when you’re trying to eat clean.
The only two solutions: find a taco seasoning with no weird fillers or make my own. Actually, I do both.
As many of you know by now, I’m a huge fan of Penzey’s because their spices don’t contain weird, freaky unpronounceable added fillers. Everytime I return to the US, I bring a few more spice blends back to Australia. Because there is no even remotely decent Mexican food in Australia, I always have in the mix some sort of Taco, Fajita or Chilli blends.
They normally last a few months and then I try to recreate them from scratch.
I modify the ingredients depending on what I have on hand, feel free to play around with different types of chilli powder and different ratios. Sometimes I use some white pepper instead of black or throw in some unconventional spices like nutmeg or cocoa (I’m not joking!)
Homemade Slow Carb Taco Seasoning
2 Tbsp. chili powder 1 Tbsp. ground cumin 2 tsp. salt 2 tsp. black pepper, freshly ground 1 tsp. paprika 1/2 tsp. garlic powder 1/2 tsp. onion powder 1/2 tsp. red pepper flakes 1/2 tsp. dried oregano
Directions 1.) Mix all ingredients together. Store in a sealed container.