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!
December 1 2016 by Anne Aobadia, photo by Emma Shevtzoff, nutritional review by Franziska Spritzler, RD, CDE in Recipes, Condiments
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 tsp ½ tsp chili flakes
- ½ tsp ½ tsp salt
- ¼ tsp ¼ tsp ground black pepper
- 1 tbsp 1 tbsp lemon juice
- 3 tbsp 3 tbsp Greek yogurt (4% fat)
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Making low carb simple
Instructions
Press the garlic into a bowl. Add the egg yolk and mix well.
Add the oil in a thin stream while continuously whisking vigorously by hand or with a hand blender.
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.
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💬 Have you tried this recipe?
What did you think? Please share your thoughts in the comment section below!
8 comments
1
Apicius
December 2 2016
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
June 22 2017
Total fail. Could not get this to thicken at all. Disappointing.
3
Francesc Rosas
October 4 2017
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 :)
4
Rakel
October 14 2019
3rd try and still can not get it thick
- 2 comments removed
7
Kerry Merritt Team Diet Doctor
May 23 2020
I’m new here. How do I read this? I don’t want to eat more than I should. It is 1g per tablespoon? Teaspoon?
The nutrition information is 1g per serving. There are 4 servings in this recipe, so you would divide the recipe into 4 equal amounts.
8
Hilary
October 23 2020
The secret to making mayo/allioli is to use a stick blender. Put two small eggs/one large egg (not straight from the fridge). Add a cup of your favourite oil (I used a mixture of melted butter and coconut oil, just warm not hot).Add the oil in at once! Add teaspoon of salt and two teaspoons of vinegar. Put stick blender onto egg yolks and hold blender down for two minutes. I promise you this works! I have never managed to make mayo by drizzling the oil. Good luck Rakel and Melissa!
9
oneoldude
November 29 2020
You should fix the instructions. There is no yogurt in the recipe. Nor should there be. Perhaps you should call this Ghee Mayonnaise. That is what it is after all.
Reply: #10
10
Reply to comment #9 by oneoldude
Kerry Merritt Team Diet Doctor
November 29 2020
You should fix the instructions. There is no yogurt in the recipe. Nor should there be. Perhaps you should call this Ghee Mayonnaise. That is what it is after all.
This recipe includes 3 tbsp Greek yogurt.
