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.
I already have a recipe to make slow-carb mayo, so pick this one up too. Add it to your arsenal of sauces that are allowed!
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.
Ingredients
- 1 egg yolk
- 1 tsp Dijon mustard
- 2 cloves garlic
- 1 cup extra virgin olive oil
- 2 tsp lemon juice
- salt
Instructions
- Add the yolk, mustard, and garlic to a food processor with a blade attachment. Process until combined.
- SLOWLY add the olive oil while the blade is spinning, like a very thin stream, and keep processing until it's all been added. This should take a couple minutes.
- Stop processing, scrape down the sides, and add the lemon juice and salt. Pulse the processor until everything is combined.
photo by bluumwezi / CC BY / SCF tag added