“I enhanced an easy homemade mayonnaise recipe by simply stirring in roasted garlic, and the flavour is incredible! Enjoy with things like my Keto Crumbed Mushrooms or Keto Onion Rings. The macros are calculated on a serving being one generously-heaped tablespoon, approx. 30g / 1oz, so this batch will make about 7 servings. Store covered in the fridge for no longer than 4 days.” – Monya
Fats of Life® is a keto and low carb recipe blog that I love to run as a hobby in my spare time. I am also the author of the best-selling Keto Kitchen Series of cookbooks. This includes my debut best-seller Keto Kitchen (2020). The fun and exciting Lazy Keto Kitchen (2021). And, the clever and inspiring Budget Keto Kitchen (2022). My 4th cookbook, Quick Keto Kitchen (2023) is as fantastic as the first three, and packed with spectacular, easy creations!
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More on Roast Garlic Aioli …
Roasted garlic is the star ingredient here, and its health benefits only add to the allure of aioli. Garlic, celebrated for centuries for its medicinal properties, is a nutritional powerhouse. It contains allicin, a compound known for its antibacterial and antiviral properties.
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Consuming garlic can boost the immune system, helping the body fend off infections. Furthermore, garlic may reduce the risk of heart disease by lowering blood pressure and cholesterol levels.
While mayonnaise provides creaminess, roasted garlic enhances the flavour without relying on other unhealthy additives.
So, the next time you savour the delightful taste of aioli, relish not just its flavour but also the potential health benefits it brings to your plate.
It is important to note that to maintain ketosis, it’s essential to track carbohydrate intake and ensure it aligns with your daily macro goals. Consulting with a healthcare professional is advised before making significant dietary changes. Scroll to the bottom to see the full macros and allergens for this Roast Garlic Aioli, as well as all the Sauces & Condiments on Fats of Life®.
Roast Garlic Aioli
Per serving
Ingredients
- 25 g cloves garlic, whole, unpeeled
- 1 tsp olive oil
- 1 large egg yolk
- 1 tsp Dijon mustard
- 2 tsp white wine vinegar
- generous pinch salt
- 150 g (5.3 oz) light olive oil
Instructions
- Preheat the oven to 140°C (fan oven). This is 160°C for conventional ovens (or 325°F / gas mark 3).
- NOTE: Ensure that the garlic cloves you are using are completely unpeeled. The weight indicated above is the weight of whole, unpeeled cloves which is what you should be using. This could be anything between 5 and 8 cloves, depending on their size.
- Have a sheet of foil ready. Place the unpeeled, whole cloves onto the centre of the sheet of foil and drizzle over the olive oil.
- Wrap the foil around the cloves very tightly. If you doubt it may not be air-tight - double wrap the little parcel. Place onto a little oven-safe dish and pop into the oven for about 35-40 minutes.
- Afterwards, once the foil is cool enough to handle, open up the foil and slice off the ends of each clove. Squeeze out the roasted flesh onto a chopping board and use the flat end of a knife to squash to a pulp.
- In the meantime, make a basic mayonnaise: Wet a sheet of kitchen paper and place onto your kitchen work surface. Place a jug or bowl onto it. (I do this to ensure it doesn’t slip or move when I whisk. I found using a small, heavy glass jug works best here.)
- Add the egg yolk, mustard, white wine vinegar and salt into the jug. Use a small whisk to combine well.
- After you have weighed out your light olive oil, drizzle a very small amount into the jug and whisk well to emulsify. Continue to do so, drizzling small amounts and whisking well to emulsify the mixture, spending at least 10 seconds of vigorous whisking between each addition.
- Be patient here, DO NOT be tempted to add too much oil in one go, as the mixture may split. It should always look smooth after each whisking session.
- About halfway through, you will notice the mixture gets a little lighter and starts to slightly thicken.
- Continue the process until you have added all the oil. It should look like this:
- Then, tip the roasted garlic flesh into the mayonnaise and mix well to combine. And... that's it! Taste and adjust the seasoning with salt.Alternatively - this can be made much easier and quicker if you have an electric hand mixer. Use only one of the arms on its slowest setting - and it goes much quicker!
My name is Monya Kilian Palmer. If you loved this recipe, please follow and tag me @mkilianpalmer on Instagram so we can all see your lovely creations!
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The links above will take you to Amazon UK. For USA and other countries, see the global Amazon links here: Keto Kitchen ; Lazy Keto Kitchen ; Budget Keto Kitchen ; Quick Keto Kitchen.
Nutritional Information per servingCalories 189Kcal / 790kJ
Fat 20g
Carbohydrates 0.5g
Protein 0.7g
Allergens
Mustard
Eggs
Sulphites
See all the Sauces & Condiments on Fats of Life:
Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site have been manually and carefully calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The macro calculations are provided as a courtesy to you based on the author's weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count. The author is a chef - not a medical professional - and this website has been designed to provide you with recipe ideas to suit the low carb lifestyle you have discussed with your GP.
1 Comment
Drop me a line if you have any questions or comments about this recipe. I will do my best to reply as soon as possible! Monya xxx