To make this garlic aioli, I blended 6 cloves of garlic to into a batch of fresh mayo (recipe below). You can add more or less garlic, depending on your own tastes. Slather it on a bunless burger or serve as a side with any meat or vegetable.
For those wondering if it’s really necessary to make your own mayo, I understand. If you are living the keto lifestyle and avoiding sugar and processed oils, I know of only one commercially prepared mayo that is keto friendly and that is Primal Kitchen. But if you can get yourself to experiment with making your own mayonnaise, it’s so worth it. Like anything else, it gets easier the practice. I make a batch most every week and it’s such a known routine that it takes about 5 minutes start to finish, including clean up. Go ahead. You’re worth it!
1 cup light tasting olive oil or avocado oil
1 tsp salt
2 Tbls lemon juice
1 Tbls apple cider vinegar
You need a stick blender. Yes, it needs to be a stick blender, it does make a difference. Place the cup of oil in a tall narrow jar. Add the egg and rest of the ingredients. Do not mix, just let the egg settle to the bottom.
Position the immersion blender all the way to the bottom of the jar. Blend at high speed and the mixture will start to emulsify right away. As it becomes thick on the bottom, slowly bring the blender up until all the oil is incorporated. Keep the blender down in the emulsion and let the oil slowly incorporate. The quickest way to break the emulsion is to pull the blender up into the oil above the emulsion. Keeps in the fridge for up to a week. You can find my favorite salad dressing recipes here too.