A super simple Spanish style garlic mayo that makes a great sauce for anyone on a keto diet.
Ingredients
12 CLOVES garlic
1 EA lemon
10.5 OZ / 300 G cold pressed rapeseed oil
3 EA egg yolk
1 TSP maldon sea salt
17.5 OZ / 500 ML water
Directions
Peel your garlic and add to the mixing bowl along with the water. Blanch your garlic. With the measuring cup inserted, blanch for 5 minutes / 265°F|130°C. Once cooked, carefully remove the water from the mixing bowl, leaving the garlic inside.
Add your egg yolk, juice of whole lemon and salt to the mixing bowl then pulverize the mix with the measuring cup inserted for 30 seconds / speed 10. Scrape down the sides of the mixing bowl.
Remove the measuring cup and mix again for 3 minutes / speed 3. While mixing, slowly pour the oil through the hole in the lid till fully incorporated.
Enjoy your dish!
Recipe Note
TIPS:
It is great with any kind of meats or fries. It can last a couple of weeks in the fridge.
Adjust the lemon content to taste or add some sugar into it for a slightly sweeter taste.
