Easy Lemon Garlic Aioli {Paleo, Whole30, Keto}
This thick, creamy aioli is bursting with garlic and lemon flavor. It's delicious with seafood, chicken, and burgers. Also, try using as a dip for raw veggies!
Equipment
- 1 small bowl
- 1 immersion blender or food processor
- measuring cups and spoons
- 1 lemon juicer
- 1 zester
Ingredients
- 2 egg yolks room temperature* pasteurized eggs tips**
- zest from ½ lemon
- 2 tablespoon lemon juice
- 1 clove garlic grated or mashed
- ⅛ teaspoon black pepper
- 1 pinch salt
- ¾ cup light olive oil or avocado oil
Instructions
- Add egg yolks, lemon zest, lemon juice, grated garlic, black pepper, and salt to a small bowl or wide mouth mason jar. Use immersion blender on MEDIUM speed to mix until well combined***.
- Slowly drizzle in olive oil while mixing on MED-HIGH until thick and creamy, about 1 ½-2 minutes.
Notes
*For quick room temperature eggs: place eggs in a small bowl and cover with lukewarm water. Let sit for 1-2 minutes.
**It might take a little longer for the aioli to fully emulsify if using a food processor. Be patient, make sure to start with room temperature ingredients and it will all come together.
***Pasteurized eggs are heat treated to kill harmful bacteria that cause foodborne illness without cooking the eggs. Another way to minimize risk while being budget friendly is to pasteurize eggs at home. I typically buy good quality organic free range eggs and have not splurged for pasteurized eggs since my youngest son was born. It's a matter of personal preference so do what feels right for your family! See full notes above under Using Pasteurized Eggs.
Nutrition
Calories: 92kcalCarbohydrates: 0.3gProtein: 0.4gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 23mgSodium: 4mgPotassium: 5mgFiber: 0.01gSugar: 0.1gVitamin A: 31IUVitamin C: 1mgCalcium: 3mgIron: 0.1mg
Tried this recipe?Let us know how it was!