Low Sodium Classic Aioli Sauce
Elevate your culinary creations with this homemade Low Sodium Classic Aioli Sauce, a deliciously creamy and heart-healthy alternative to store-bought condiments. Made with fresh garlic, tangy lemon juice, and a touch of Dijon mustard, this sauce delivers bold, zesty flavors without relying on added salt. The velvety texture is achieved through a simple emulsification technique, where olive oil is gradually whisked into egg yolks, creating a luscious spread perfect for dipping, drizzling, or spreading. Ready in just 10 minutes, this versatile condiment pairs beautifully with roasted vegetables, grilled meats, or sandwiches, making it an essential recipe for health-conscious home cooks seeking flavor-packed options.
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Recipe Information
Ingredients
- 3 large Garlic cloves
- 1 large Egg yolk
- 1 tablespoon Lemon juice
- 0.75 cup Olive oil
- 0.25 teaspoon Freshly ground black pepper
- 0.5 teaspoon Dijon mustard
- 1 tablespoon Water
Instructions
Begin by peeling the garlic cloves and mincing them finely using a sharp knife or a garlic press. Place the minced garlic in a medium-sized mixing bowl.
Add the egg yolk to the bowl, ensuring there is no trace of egg white, as this helps maintain the aioli's creamy texture.
Stir in the lemon juice and Dijon mustard to the bowl, using a whisk to combine everything thoroughly.
Slowly begin to drizzle in the olive oil while whisking continuously. Start by adding just a few drops at a time, allowing the oil to emulsify with the egg yolk mixture.
As the mixture starts to thicken, you can gradually increase the amount of olive oil added at once, still whisking steadily, until you've incorporated all the oil.
Once the sauce has emulsified and is creamy, add in the freshly ground black pepper for an additional hint of flavor.
To adjust the texture, whisk in up to a tablespoon of water to achieve your desired consistency, ensuring it's still thick enough to hold shape.
Optional: Taste the aioli and adjust the lemon juice or mustard to your preference, considering the low sodium goal.
Transfer the aioli sauce to a serving dish or jar. For best flavor, let the aioli sit for at least half an hour in the refrigerator before serving.
Serve the low sodium aioli as a dip for vegetables, a spread for sandwiches, or a garnish for grilled meats.
Nutrition Facts
Calories |
1604 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.1 g | 222% | |
| Saturated Fat | 27.7 g | 138% | |
| Polyunsaturated Fat | 15.9 g | ||
| Cholesterol | 184 mg | 62% | |
| Sodium | 72 mg | 3% | |
| Total Carbohydrate | 8.0 g | 3% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 0.9 g | ||
| Protein | 4.0 g | 8% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 58 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 114 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
