Mayonnaise is well known among people on a ketogenic diet, but aioli seems to sit in a corner and not get too much attention and love. Well, there’s a really easy explanation for this – they’re pretty much the same thing. Aioli is…well, mayonnaise with garlic. Easy enough, right? This term was cultivated in the French region of Provence. Normally the garlic of aioli is crushed using your hands or a mortar and pestle, so the flavors of the garlic can come out into the sauce. But, if you see someone (like me) going on about aioli this and aioli that – they’re just trying to be a bit fancy 🙂
In the picture, you can see that crackers are served with the aioli. If you’re interested, those are my Low Carb Chia Seed Crackers – super delicious to eat with this as a snack. There’s two secret weapons we use in this – roasted garlic and chipotle powder. The roasted garlic brings a delicious and subtle sweetness throughout the whole sauce, giving us a fantastic balance to the chipotle. The chipotle brings an all around smokiness to the sauce that makes us go back for more and more each and every bite.
What should you do with it? Spread it on everything! Vegetables, faux grilled sandwiches, even crackers. Make sure that you keep it in the fridge in a container so that it doesn’t spoil – it should last about 2 weeks.
Do you make any special spiced up mayonnaise or aioli sauces? Let us know in the comments below!
Yields 1 Cup (16 tablespoons) of Roasted Garlic Chipotle Aioli
The Preparation
- 2 large egg yolk, room temperature
- 1 tablespoon ruled.me roasted garlic
- 2 teaspoons lemon juice
- 1 teaspoon dijon mustard
- salt and pepper, to taste
- 1/2 cup olive oil
- 1/4 cup sour cream
- 1/4 teaspoon chipotle seasoning
The Execution
1. Start by bringing your eggs to room temperature. You can do this by putting both eggs into warm water for about 1-2 minutes. Once done, remove and dry off.
2. In a food processor, add 2 egg yolks, 1 tbsp. Roasted Garlic, 2 tsp. Lemon Juice, 1 tsp. Dijon Mustard, and some salt and pepper.
3. Mix this together until it’s creamy.
4. Turn your food processor on and slowly drizzle the oil into the egg yolk mixture. Take your time while doing this so that the oil can emulsify into the egg yolk. This is similar to how you make mayonnaise.
5. Once it’s all together, add 1/4 cup Sour Cream and 1/4 tsp. Chipotle Powder. Use your food processor to mix this together very well into the aioli.
6. Serve up with your favorite crackers or layered on top of your favorite food!
This makes a total of 1 serving of Roasted Garlic Chipotle Aioli. The serving comes out to be 1807 calories, 752.1g fats, 4.5g net carbs, and 630.8g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 2 large egg yolk | 109 | 9 | 1.2 | 0 | 1.2 | 5.4 |
| 1 tablespoon ruled.me roasted garlic | 624 | 623.8 | 623.8 | 623.8 | 0 | 623.8 |
| 2 teaspoon lemon juice | 2 | 0 | 0.6 | 0.1 | 0.5 | 0.1 |
| 1 teaspoon dijon mustard | 3 | 0.2 | 0.3 | 0.2 | 0.1 | 0.2 |
| — salt and pepper | 0 | 0 | 0 | 0 | 0 | 0 |
| 1/2 cup olive oil | 955 | 108 | 0 | 0 | 0 | 0 |
| 1/4 cup sour cream | 114 | 11.1 | 2.7 | 0 | 2.7 | 1.4 |
| 1/4 teaspoon chipotle seasoning | 1 | 0 | 0.1 | 0.1 | 0.1 | 0 |
| Totals | 1807 | 752.1 | 628.6 | 624.1 | 4.5 | 630.8 |
Roasted Garlic Chipotle Aioli
Ingredients
- 2 large egg yolk room temperature
- 1 tablespoon ruled.me roasted garlic
- 2 teaspoon lemon juice
- 1 teaspoon dijon mustard
- salt and pepper to taste
- ½ cup olive oil
- ¼ cup sour cream
- ¼ teaspoon chipotle seasoning
Instructions
- Allow the eggs to come to room temperature on the counter, or place them in warm water for about 1–2 minutes. Once done, remove and dry them off.
- In a food processor, add the egg yolks, roasted garlic, lemon juice, Dijon mustard, and salt and pepper.
- Process until smooth and creamy.
- Turn the food processor back on and slowly drizzle in the oil, allowing the mixture to emulsify.
- Once thoroughly combined, add the sour cream and chipotle seasoning. Process until smooth and well combined.
- Serve with crackers or dolloped on top of food!
You can extend the shelf life of your aioli by adding some liquid whey to it. We often make yogurt cheese using grass fed yogurt. You can put the yogurt in some cheese cloth or in a coffee filter in a nylon strainer. Leave it sitting over a bowl for 24 hours and you will have liquid whey. It can be used instead of water in recipes OR a tablespoon of whey can be added to the aioli to extend the refrigerator life an extra 2 weeks.
For sure Fred – I have made whey in the past and it’s pretty easy to do. But, I try not to keep things for too long so the aioli gets used up after I make it 🙂