Aioli is very versatile and is absolutely diabetes friendly! It can be used to make creamy salad dressings, dipping sauces, or used as a flavorful moisture enhancing topping to meats and vegetables.
In short, Aioli can be used whenever you use commercially manufactured mayonnaise and much much more … and it should be. :)
I’ve been following a VERY low carb diet for over a dozen years… and I had never consumed aioli, so it’s definitely not ‘required’ for success. However, since Kelly’s been making it, aioli has been a welcomed addition!
We love to add it to almost everything… even cheddar cheese.
What is aioli?
I’m using Kelly Tee’s recipe for this post and here is how she answered the question of, “What is aioli?”
It’s basically homemade stick blender mayo kicked up a bit!~ THE Kelly Tee
Historically Aioli is an emulsified mixture of garlic and olive oil. Emulsification can be achieved with a simple and inexpensive stick blender.
We more often use avocado oil* instead of olive oil due to it’s more neutral flavor. We also use tallow (beef fat) but only when making salad dressings, because the animal fats tend to breakdown and not thicken.
* Note: We just made garlic aioli with butter and beef fat, instead of avocado or olive oil … it was a resounding success!!!
We also add eggs to aid in the emulsification process.
A large glass will be needed to mix the ingredients. Kelly uses an ‘old school’ milkshake glass once used in ice cream shops.
- 1 egg and 1 egg yolk
- 2 tsp of mustard, any is fine, we prefer Dijon
- 2 tsp of lemon juice, white vinegar, or Apple Cider Vinegar
- 2 cloves of garlic
- 1 cup of avocado oil *
Note: Any ‘oil’ will probably work but we only use organic unrefined avocado or olive oil. We also use animal fats occasionally when we are making salad dressings.
* NOTE: As previously noted our new favorite ‘blend’ of aioli is using only butter and rendered beef fat, 50/50 in place of avocado or olive oil.
A win/win… WIN! :)
Optional Ingredients / Spices
- 1 tsp of cayenne
- 1 tsp sea salt (regular salt is ok)
- 1/2 tsp of black pepper
- 1/2 tsp of Coconut Aminos or Worcestershire Sauce
- 10 capers – Kelly swears by these, I remain unconvinced. :)
Once you get the process down, feel free to add your favorite spices and experiment with your favorites!!
Like most recipes, we rarely measure ingredients and it comes out just fine. The only danger is adding too much liquid which can make for runny aioli….
Steps to Making Aioli
- Add all ingredients to a large glass except the oil.
- Next, add the stick blender and then pour the oil in the glass.
- Begin to blend and watch the magic!
Kelly blends from the bottom and slowly pulls it up till all the oil is blended nicely and at the desired consistency.
In the words of the true author of this recipe post …
“I think that is pretty well it.”THE Kelly Tee
We hope you enjoy trying this homemade and diabetic friendly aioli. It’s so simple!
I’m big on versatility and simplicity. As mentioned earlier, I went more than 10 years without making or trying aioli … so it’s definitely not required for successfully following a low carb diet or successfully self-treating diabetes.
However, this can be a delicious and nutritious addition to almost any meal.
Our Main Uses
Garlic aioli is used almost every day, especially on days when we have significant amounts of leftovers… which we usually do.
We like to cook more meat than we can eat for dinner, this gives us quick foods (usually just meats) that we can grab when hungry. Aioli is a great addition to leftover meats, it adds moisture and flavor!
We also use the aioli as our ‘base’ for an AMAZING Cesar Salad Dressing recipe… which we are now addicted to… too. :D
Why call it Keto Paleo Aioli?
This may only interest a few people but I wanted to explain the title and why I chose the wording.
Keto means very low carb… I could call it very low carb aioli, but I prefer concise titles.
Paleo (to me) means real, whole foods… without grains, added sugar or industrialized seed oils such as corn, canola, rapeseed, sunflower, peanut oils, etc.
Aioli historically means flavored, emulsified garlic with real virgin olive oil. We add eggs as they aid the emulsification process and we often use avocado oil due to it’s neutral taste.
So call this what you like… mayo, aioli, or something totally different. I call it delicious, nutritious and diabetic friendly!
It definitely fits into my ‘diabetes diet‘… a diet you can live with.
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