Lavender aioli (recipe)
| Lavender aioli (recipe) | |
|---|---|
| Name | Lavender aioli |
| Ingredients | Extra virgin olive oil • Garlic cloves • Eggs • Lemon juice |
| Cooktime (in hours) | 0.25 |
| Preptime (in hours) | 0.416666667 |
| Totaltime (in hours) | 0.666666667 |
| Keto friendliness | Keto friendly |
| Calories | 1427.1 |
| Fat | 153.6 |
| Protein | 13 |
| Carbohydrate | 3.4 |
| Fiber | 0.2 |
| Net carbohydrates | 3.2 |
| Sugar | 0.7 |
| Saturated fat | 23 |
| Cholesterol (mg) | 372 |
| Sodium | 146 |
| Yield | 1 1/2 cups |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Lavender aioli (recipe) is a keto friendly food item with net carbohydrates of about 3-5 per serving.
Lavender aioli (recipe) image(external)
Recipe instructions
- In a small saucepan, gently heat the oil with the garlic and lavender over low heat for about 15 minutes.
- Remove from heat just before oil starts to bubble. Allow to cool to room temperature.
- With a sieve over a small bowl, strain the lavender oil, pressing with a spoon to extract soft solids from the garlic and lavender. Discard herbs.
- In a food processor or blender (I've always had better luck using a blender to make aioli), process the eggs and lemon juice until well blended. With the motor running, add the lavender oil infusion a few drops at a time, then in a thin, steady stream until all the oil is absorbed and the mixture has thickened.
- Season to taste with salt and black pepper.
- Refrigerate for up to 2 days or use immediately. Aioli thickens upon chilling.
- Yield is estimated.
Food tags
Spring, Summer,, Easy
Lavender aioli (recipe) details
Time:
Prep Time in Hours and Mins:40M
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Contributors: Prab R. Tumpati, MD
