Spanish · Lunch
Garlic Mayonnaise Dip (Keto)
A thick, garlicky Spanish-style alioli built from egg yolk, olive oil, and raw garlic, whisked into a stable emulsion and finished with lemon juice and salt. Served chilled as a dip alongside crisp raw vegetables and cured meat for a low-carb board.
$3
10 minsPrep
0 minsCook
10 minsTotal
EasyLevel
Nutrition per serving
336Calories
3.7gProtein
34.9gFat
4.5gCarbs
2gSugar
1.1gFiber
682mgSodium
215mgChol
5.2gSat Fat
180mgPotassium
40mgCalcium
0.8mgIron
0.3mcgVitamin B12
8mgVitamin C
vegetarian
gluten-free
low-carb
low-calorie
keto
Instructions
1
Prep
Grate the garlic cloves finely on a microplane and separate the egg yolk, discarding the white. Add garlic and salt to the yolk.
2
Whisk
Add the grated garlic and salt to the egg yolk and whisk briskly for 30 seconds until the mixture turns pale and thickened.
3
Build
Drizzle olive oil very slowly in a thin stream while whisking constantly for about 3 minutes until thick and glossy.
4
Finish
Whisk in lemon juice and black pepper until combined and the alioli looks smooth and creamy.
5
Chill
Cover and refrigerate for 15 minutes so the flavours settle and the texture firms slightly.
6
Plate
Spoon the alioli into a small dish and arrange celery sticks and cucumber spears alongside for dipping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 22 large egg yolk (36g)
- 6 cloves6 cloves garlic
- 1 cup240ml olive oil
- 2 tbsp2 tbsp lemon juice
- 1/2 tsp1/2 tsp salt
- 2 pinch2 pinch black pepper
- 4 oz114g celery sticks, for dipping
- 4 oz114g cucumber spears, for dipping
