Keto Aioli
0.3g
Net Carbs
0.7g
Protein
28.3g
Fat
0.0g
Fiber
253
Calories
Cooking tip: If you’ve tried this sauce and like it, try experimenting with herbs and spices to flavor it your way!
Ingredients:
- 1/2 teaspoon Salt
- 1/2 cup Extra Virgin Olive Oil
- 2 large Egg Yolks
- 1 teaspoon Dijon Mustard
- 1 teaspoon Garlic
- 1/2 cup Canola Vegetable Oil
Directions:
The very young, very old, pregnant women and those with compromised immune systems should not consume raw eggs. Each serving is 2 Tbsp.
1. Mince garlic on a cutting board and sprinkle with salt. With the blade of a heavy knife, mash the garlic and salt into a paste. Transfer to a medium bowl.
2. Add egg yolks and mustard; mix well.
3. Combine olive and canola oils in a glass measuring cup. Slowly whisk in oil a few drops at a time into eggs until the mixture begins to thicken. Add oil slightly faster, pouring in a slow steady stream, whisking constantly, until very thick.
