How to MYO (make your own) Garlic Aioli… it’s super simple and soooo good you will put that ish on everythang!
This recipe is paleo, keto-friendly, all natural and can be made vegan by simply omitting the egg yolk.
Start by adding the following ingredients to a Nutribullet, blender, or food processor:
1 egg yolk (omit if vegan)
1-2 cloves of fresh garlic, preferably organic (add more or less, depending how obsessed you are with garlic)
1-2 tbsp lemon juice (organic, fresh squeezed is best)
2 tbsp water
Approx. 1/4 Cup Olive oil (add a little at a time until you get the taste and consistency you like)
Pink Himalayan Salt (to taste)
It is really more of an art than a science, so drizzle the olive oil and add more salt, oil, and lemon to suit your taste buds.
If you want more nutrients and a fun pop of flavor and color, add parsley, basil, or another herb of choice. I added parsley, which gave it a nice fresh, earthy flavor and a pop of color.
My favorite way to use aioli is either as a condiment on my paleo burgers, or (as shown below) as a dip for my amazingly delicious tostones (twice fried plantains – my fave carb on earth!).
Are you going to try it? What will you put yours on? Drop me a comment, below, and let me know!
Paleo, Keto-friendly, vegan option.
Course: Condiment
Keyword: condiment, garlic, Keto, natural, oil, Paleo, Vegan
0 Comments