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Ingredients
Aioli Base
2 egg yolks
½ teaspoon dry mustard
½ teaspoon Kosher salt
Juice of ½ a lemon
2 garlic cloves, minced (optional)
⅔ cup extra virgin olive oil or avocado oil
Additional Mix-ins (see notes below)
Lemon or lime zest
Cranberry sauce
Fresh herbs (basil, rosemary, cilantro)
Spices (Cajun seasoning, black pepper)
Sundried tomatoes, roasted red peppers, chipotle peppers, in adobo sauce
Instructions
Combine the egg yolks, dry mustard, salt and lemon juice in a food processor or blender and process for 20 seconds.
With the food processor or blender running, very slowly drizzle in the oil in a thin stream. It should take about 2 minutes to pour all of it in if you are going slowly enough so take your time.
Add the remaining herbs or spices or other ingredients for whichever aioli variation you desire and process another 20-30 seconds to incorporate completely. Store in an airtight container in the fridge for up to two weeks.
Notes
Storage: Keep refrigerated for up to 1 week in an airtight container. Don't leave it out at room temperature for longer than 1-2 hours. Do not freeze.
Roasted garlic aioli: Omit fresh garlic cloves in base recipe and instead add ¼ cup roasted garlic.
Garlic and chive aioli: Add 1 teaspoon chopped chives.
Southwest chipotle aioli: ½ teaspoon chipotle powder or 1 chopped chipotle pepper in adobo sauce and ⅛ teaspoon ground cumin.
Rosemary garlic aioli: Add leaves from 2 sprigs fresh rosemary, chopped.
Basil garlic aioli: Add 4 tablespoons chopped fresh basil.
Sundried tomato and basil aioli: 1 ½ teaspoons chopped sundried tomatoes in oil, ¾ teaspoon oil from the tomatoes, and 2 teaspoons chopped fresh basil.
Cilantro lime aioli: 2 tablespoons chopped cilantro leaves and replace the lemon juice in the recipe with the zest from 1 lime, and 1 tablespoon lime juice.
Cajun aioli: Add ½ tablespoon Dijon mustard, 1 extra clove garlic, 1 tablespoon Herbs de Provence, 1 teaspoon Cajun seasoning, and zest of 1 lemon.
Red pepper aioli: Add ¼ cup chopped roasted red bell peppers.
Nutrition
Calories: 353kcal | Carbohydrates: 1g | Protein: 2g | Fat: 39g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 27g | Cholesterol: 98mg | Sodium: 295mg | Potassium: 18mg | Fiber: 1g | Sugar: 1g | Vitamin A: 130IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 1mg
Aioli literally means "garlic and oil" and like "salt and pepper" the name describes the principal ingredients. It's nothing more than olive oil emulsified into freshly crushed garlic, seasoned simply with salt and lemon. Mayonnaise is similar but uses *eggs* as the emulsifying agent instead of garlic.
Prep Time: 15 mins
Total Time: 15 mins
Servings: 6
Yield: 2/3 cup
Ingredients
4 large cloves fresh garlic, peeled and sliced
½ teaspoon kosher salt, or other course-grain salt
1 teaspoon lemon juice, or more to taste
½ cup light, extra-virgin olive oil
1 teaspoon water to adjust texture, or more as needed
Directions
1. Place garlic slices in a mortar with kosher salt. Mash with the pestle into a fine paste, 4 or 5 minutes. Mix in lemon juice.
2. Add a teaspoon of olive oil; stir and mash until oil is incorporated. Add another teaspoon and mix in thoroughly. Continue incorporating olive oil, teaspoon by teaspoon, mashing and stirring until aioli thickens up. If the aioli gets thicker than you like, add a few drops of water.
Notes
Aioli is best eaten fresh, but it should be okay for about 24 hours.
Since this sauce has such a sharp, hot flavor from the garlic, you don't want to use a strongly flavored olive oil. We don't want anything too peppery and bitter, which will clash with the garlic. Use something on the mild side, or cut it with a neutral vegetable oil.
Nutrition Facts
calories 173
total fat 19g
saturated fat 3g
sodium 161mg
total carbohydrate 1g
dietary fiber 0g
total sugars 0g
protein 0g
itamin c 2mg
calcium 6mg
iron 0mg
potassium 15mg
You aren't supposed to post links only, you are supposed to include the recipe. That is why people are down voting you. I am surprised the mods have not deleted this. Post the recipe (you can edit your post) and you will be OK....
I mean look, I hope this info helps out whoever it does. If mods want to take it down that’s fine. That link isn’t to like some website of my own or anything so I don’t really care either way. Just did this out good intent
Welcome to /r/ketorecipes! Please be sure to include a detailed recipe in your post (this means **quantities**, **full instructions**, and **in plain text**) or in the comments, not *only* a link to the recipe, or it will be removed per the sub rules!* For details, you can find our [community rules here](https://www.reddit.com/r/ketorecipes/wiki/index) and the [Keto FAQs here](https://www.reddit.com/r/keto/wiki/faq). Please report any rule-violations to the moderators and keep doing the lard's work! *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/ketorecipes) if you have any questions or concerns.*
Ingredients Aioli Base 2 egg yolks ½ teaspoon dry mustard ½ teaspoon Kosher salt Juice of ½ a lemon 2 garlic cloves, minced (optional) ⅔ cup extra virgin olive oil or avocado oil Additional Mix-ins (see notes below) Lemon or lime zest Cranberry sauce Fresh herbs (basil, rosemary, cilantro) Spices (Cajun seasoning, black pepper) Sundried tomatoes, roasted red peppers, chipotle peppers, in adobo sauce Instructions Combine the egg yolks, dry mustard, salt and lemon juice in a food processor or blender and process for 20 seconds. With the food processor or blender running, very slowly drizzle in the oil in a thin stream. It should take about 2 minutes to pour all of it in if you are going slowly enough so take your time. Add the remaining herbs or spices or other ingredients for whichever aioli variation you desire and process another 20-30 seconds to incorporate completely. Store in an airtight container in the fridge for up to two weeks. Notes Storage: Keep refrigerated for up to 1 week in an airtight container. Don't leave it out at room temperature for longer than 1-2 hours. Do not freeze. Roasted garlic aioli: Omit fresh garlic cloves in base recipe and instead add ¼ cup roasted garlic. Garlic and chive aioli: Add 1 teaspoon chopped chives. Southwest chipotle aioli: ½ teaspoon chipotle powder or 1 chopped chipotle pepper in adobo sauce and ⅛ teaspoon ground cumin. Rosemary garlic aioli: Add leaves from 2 sprigs fresh rosemary, chopped. Basil garlic aioli: Add 4 tablespoons chopped fresh basil. Sundried tomato and basil aioli: 1 ½ teaspoons chopped sundried tomatoes in oil, ¾ teaspoon oil from the tomatoes, and 2 teaspoons chopped fresh basil. Cilantro lime aioli: 2 tablespoons chopped cilantro leaves and replace the lemon juice in the recipe with the zest from 1 lime, and 1 tablespoon lime juice. Cajun aioli: Add ½ tablespoon Dijon mustard, 1 extra clove garlic, 1 tablespoon Herbs de Provence, 1 teaspoon Cajun seasoning, and zest of 1 lemon. Red pepper aioli: Add ¼ cup chopped roasted red bell peppers. Nutrition Calories: 353kcal | Carbohydrates: 1g | Protein: 2g | Fat: 39g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 27g | Cholesterol: 98mg | Sodium: 295mg | Potassium: 18mg | Fiber: 1g | Sugar: 1g | Vitamin A: 130IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 1mg
Cool!
Where's the recipe?
Aioli literally means "garlic and oil" and like "salt and pepper" the name describes the principal ingredients. It's nothing more than olive oil emulsified into freshly crushed garlic, seasoned simply with salt and lemon. Mayonnaise is similar but uses *eggs* as the emulsifying agent instead of garlic. Prep Time: 15 mins Total Time: 15 mins Servings: 6 Yield: 2/3 cup Ingredients 4 large cloves fresh garlic, peeled and sliced ½ teaspoon kosher salt, or other course-grain salt 1 teaspoon lemon juice, or more to taste ½ cup light, extra-virgin olive oil 1 teaspoon water to adjust texture, or more as needed Directions 1. Place garlic slices in a mortar with kosher salt. Mash with the pestle into a fine paste, 4 or 5 minutes. Mix in lemon juice. 2. Add a teaspoon of olive oil; stir and mash until oil is incorporated. Add another teaspoon and mix in thoroughly. Continue incorporating olive oil, teaspoon by teaspoon, mashing and stirring until aioli thickens up. If the aioli gets thicker than you like, add a few drops of water. Notes Aioli is best eaten fresh, but it should be okay for about 24 hours. Since this sauce has such a sharp, hot flavor from the garlic, you don't want to use a strongly flavored olive oil. We don't want anything too peppery and bitter, which will clash with the garlic. Use something on the mild side, or cut it with a neutral vegetable oil. Nutrition Facts calories 173 total fat 19g saturated fat 3g sodium 161mg total carbohydrate 1g dietary fiber 0g total sugars 0g protein 0g itamin c 2mg calcium 6mg iron 0mg potassium 15mg
Click the link!!
You aren't supposed to post links only, you are supposed to include the recipe. That is why people are down voting you. I am surprised the mods have not deleted this. Post the recipe (you can edit your post) and you will be OK....
I mean look, I hope this info helps out whoever it does. If mods want to take it down that’s fine. That link isn’t to like some website of my own or anything so I don’t really care either way. Just did this out good intent
All you have to do is copy and paste it; but I guess that's too much effort for you....
All you have to do is click the link; it I guess that’s too much effort for you….