Keto chili aioli (Gluten-Free Recipe Analysis)
Creamy and light. A French emulsion of avocado oil goodness, with just the right blend of garlic, lemon and chili. Wonderful with grilled seafood, veggies and salads… or use it as a sandwich spread. Bon appétit!
Full recipe at www.dietdoctor.com
1 egg yolk
1 large (17g) Egg, Yolk, Raw, Fresh
2 garlic cloves
2 clove (6g) Garlic, Raw
3/4 cup avocado oil, or other flavorless oil of your choice or light olive oil
0.75 cup (168g) Oil, Avocado
1/2 tsp chili flakes
0.5 tsp (1.2g) Red Chili Flakes
1/2 tsp salt
0.5 tsp (3g) Salt, Table
1/4 tsp ground black pepper
0.25 tsp (0.57g) Spices, Pepper, Black
1 tbsp lemon juice
1 tbsp (15g) Lemon Juice, Raw
3 tbsp Greek yogurt
3 tbsp (43g) Plain Greek Yogurt
CULTURED PASTEURIZED GRASSFED ORGANIC WHOLE MILK. 6 LIVE ACTIVE CULTURES: S. THERMOPHILUS, L. BULGARICUS, L. ACIDOPHILUS, BIFIDUS, L. PARACASEI AND L. RHAMNOSUS.
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