Keto chili aioli

Creamy and light. A French emulsion of avocado oil goodness, with just the right blend of garlic, lemon and chili. Wonderful with grilled seafood, veggies and salads… or use it as a sandwich spread. Bon appétit!
Creamy and light. A French emulsion of avocado oil goodness, with just the right blend of garlic, lemon and chili. Wonderful with grilled seafood, veggies and salads… or use it as a sandwich spread. Bon appétit!
USMetric
4 servingservings

Ingredients

  • 1 1 egg yolkegg yolks
  • 2 2 garlic clovegarlic cloves
  • ¾ cup 180 ml avocado oil, or other flavorless oil of your choice or light olive oil
  • ½ teaspoon ½ teaspoon chili flakes
  • ½ teaspoon ½ teaspoon salt
  • ¼ teaspoon ¼ teaspoon ground black pepper
  • 1 tablespoon 1 tablespoon lemon juice
  • 3 tablespoons 3 tablespoons Greek yogurt

Instructions

  1. Press the garlic into a bowl. Add the egg yolk and mix well.
  2. Add the oil in a thin stream while continuously whisking vigorously by hand or with a hand blender.
  3. Whisk the yogurt and spices. Taste. If you feel the need, add some more salt or lemon juice and garlic—it’s up to you and your taste buds!

Tip!

The secret to this amazing aioli is to use a high-quality avocado oil or light olive oil and a creamy yogurt that will delicately balance the flavors. This blend will keep for 4–5 days in the refrigerator.

More dip and dressing recipes

3 Comments

  1. Apicius
    Ever heard of the famous recipe from Piedmont, Italy called "bagna cauda"?

    It's a dip made with butter, garlic, anchovies and walnut or hazelnut oil. Sometimes they add cream, too. https://en.m.wikipedia.org/wiki/Bagna_càuda

    I mention this recipe because dietdoctor just posted the news of the oldest living person, who comes from Piedmont. And this sauce recipe (made for dipping raw vegetables and boiled eggs) is frequently eaten in that part of the world.

    It's absolutely delicious and hope to see it as part of the diet doctor recipe index.

  2. Melissa
    Total fail. Could not get this to thicken at all. Disappointing.
  3. Francesc Rosas
    I love aioli! It marries very well with meats, especially sausages.

    Melissa, despite the French version of the original "allioli" (literally "garlic and oil") has egg yolk acting as an emulsifier, it's easy to end up with a liquidy sauce if too much oil is added at once. Also, make sure to use a hand blender if you haven't :)

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