Classic Keto Aioli
ChefKetogenic.comDifficultyBeginnerLooking for a delicious, low-carb condiment for all of your favorite keto dishes? Try this keto aioli recipe! It's perfect for your favorite keto dishes like bunless burgers or keto grilled cheese sandwiches!
Servings 8
Serving size 1 tbsp
Net Carbs
- Amount Per Serving
- Calories 126
- % Daily Value *
- Total Fat 14.1g19%
- Protein 0g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
In a medium-sized bowl, whisk together the egg yolk, lemon juice, garlic paste, salt, and mustard.
Add 1 tablespoon of the olive oil and stir until it begins to combine with the other ingredients. Then, in a steady stream, pour in the remaining olive oil and the olive oil, whisking constantly to emulsify (combine) the oil and egg yolk. The egg yolk mixture should look like it is absorbing the oil.
Season to taste with pepper. Use immediately or store your keto aioli in an airtight container in the refrigerator for up to 10 days.
Substitute warmed bacon fat for the 1/2 cup of olive oil. The bacon fat should be liquid, but not so hot that it cooks the egg yolk. A safe temperature would be 100°F to 120°F.
Ingredients
Ingredients
Directions
Directions
In a medium-sized bowl, whisk together the egg yolk, lemon juice, garlic paste, salt, and mustard.
Add 1 tablespoon of the olive oil and stir until it begins to combine with the other ingredients. Then, in a steady stream, pour in the remaining olive oil and the olive oil, whisking constantly to emulsify (combine) the oil and egg yolk. The egg yolk mixture should look like it is absorbing the oil.
Season to taste with pepper. Use immediately or store your keto aioli in an airtight container in the refrigerator for up to 10 days.
Substitute warmed bacon fat for the 1/2 cup of olive oil. The bacon fat should be liquid, but not so hot that it cooks the egg yolk. A safe temperature would be 100°F to 120°F.
Notes
