Aioli. Aioli. Aioli. It’s a silky, smooth, Mediterranean sauce that looks a lot like mayo … except that it isn’t. It’s better. Much better. Aioli’s literal translation is “garlic oil” and what makes it different from mayo is that it’s made using garlic and extra virgin olive oil (which we all know is all sorts of good).
There was a time when I didn’t use sauce in my cooking – it was balsamic and “Everything but the Bagel” seasoning. It just made it easier to track my fat, protein, and carbs and that’s great, but I missed out on sauces like aioli and the flavors that go along with them. I now meal prep my sauces and put them in little mason jars (like these), which allows me to portion control my food and track my macros so much easier. If I need to have 7 grams or 15 grams of fat with a meal, I know I can add 1-2 tablespoons of this directly to my fish, roasted potatoes, chicken, salad, or whatever it is I’m making.
The other great thing? You can make aioli in a blender or food processor in a matter of minutes. Though it was traditionally made with a morter and pestle … ain’t nobody got time for that.
Here’s my recipe for roasted garlic aioli: If you want to get really adventurous with your flavors, add herbs like rosemary or chipotle to change things up. Nobody will know it only took you a few minutes to make this sauce (and it’s okay to let them believe it took you a whole lot longer).
- ½ bulb of garlic (You can add more if you LOVE garlic.)
- 1 cup of extra virgin olive oil, divided
- 1 egg
- ½ teaspoon mustard powder
- ½ teaspoon sea salt
- ½ lemon, juiced
- Roast your garlic. Don't overthink it. Just add your cloves to a covered dish, drizzle with a little olive oil, and place it in the oven on 400 degrees for 15 minutes. If using an entire bulb, cut the end, drizzle olive oil, and place the entire bulb (skins included) into the oven the same way. If short on time, just saute the cloves on the stove for a few minutes.
- Once the roasted garlic has cooled, add it to the blender with the egg, mustard powder, sea salt, and ¼ cup of olive oil, and blend.
- Slowly add in the remaining olive oil until the aioli has emulsified. Once it has, mix in the lemon juice and scoop out the aioli into a mason jar and store in the fridge OR add it to whatever it is you're making.
Still on the fence about aioli? Make it. Once you do you’ll switch out all things mayo and won’t look back.