Low Fat Garlic Lemon Aioli Recipes

LEMON GARLIC AIOLI RECIPE

Steps:

• Crack the egg into the bottom of a tall, wide mouth glass jar. (You can also use a tall glass, but make sure it's wide enough for an immersion blender to fit. Do not use a bowl.)
• Add the garlic, Dijon mustard, lemon juice, and sea salt on top of the egg, trying not to disturb the egg. Do not whisk or stir.
• Pour the oil on top. Again, do not whisk or stir.
• Carefully submerge an immersion blender into the bottom of the jar, so that it's right where the egg is. Blend on low power for about 20 seconds without moving, until you see most of the jar has turned white. Then, slowly start to move the blender upward, without lifting the blender out into the air. Once you reach the top of the oil, slowly move back down to the bottom. Go up and down like this a few times, until the aioli forms.
• Store the homemade aioli right in the jar, in the refrigerator.

LOW-FAT VEGAN GARLIC AIOLI

Steps:

• Place all ingredients into a blender and blend til smooth.

AIOLI WITH BLACK GARLIC AND PRESERVED LEMON

Steps:

• Combine black garlic, preserved lemon (make sure all seeds are removed), balsamic vinegar, and soy sauce in a high capacity blender (such as a Vitamix®) until black garlic and preserved lemon are pulverized into a smooth mixture. Add olive oil and blend until aioli thickens.

LOW FAT AIOLI DIP

Steps:

• Toss garlic with ¼ teaspoon olive oil. Roast at 425 until tender, 10-12 minutes. Slip off skin.
• In food processor, combine roasted garlic with remaining ingredients until smooth.