Easy Basil Garlic Aioli Sauce Recipe | KETO

A while ago my family fell in love with meatballs and aioli sauce! We have made it so many times that my 12-year-old daughter makes it regularly as a dipping sauce and she also puts it on her sandwiches.

The key to a quick and easy aioli sauce is having an immersion blender! It literally takes only about 5 minutes to throw this aioli sauce together and it tastes just like it could be found in a 4 star restaurant! It’s so good for a dipping sauce….or its seriously delish on a grilled cheese sandwich made with home-made bread machine bread!

What You Need:

1 cup Sunflower oil ( whatever oil you have on hand!)
2 eggs
4 garlic cloves
Juice of 1/2 Lemon
1 cup fresh basil leaves
Salt & Pepper to taste
Immersion Blender

What to do:

Grab a tall wide mouth mason jar and pour oil & 2 eggs into it.
Add 4 peeled garlic cloves
Add Juice of half a lemon & Basil Leaves.

Put the immersion blender all the way to the bottom of the jar and turn on. Draw blender up and down 2 or 3 times to draw air into the sauce.
Make sure to turn off the blender before pulling all the way out of the jar, so that you don’t get sauce all over your kitchen!
Add salt and pepper to taste.
Mix 1 more time.
Keep refrigerated for 5-7 days.

Easy Basil Garlic Aioli Sauce Recipe

Prep time: 5 mins

Cook time: 5 mins

Total time: 10 mins

Serves: 1.5 cups

Serving size:

Calories:

Fat:

Ingredients

1 cup Sunflower oil ( whatever oil you have on hand!)
2 eggs
4 garlic cloves
Juice of ½ Lemon
1 cup fresh basil leaves
Salt & Pepper to taste
Immersion Blender

Instructions

grab a tall wide mouth mason jar and pour oil & 2 eggs into it.
Add 4 peeled garlic cloves
Add Juice of half a lemon & Basil Leaves.
Put the immersion blender all the way to the bottom of the jar and and turn on. Draw blender up and down 2 or 3 times to draw air into the sauce.
Make sure to turn off the blender before pulling all the way out of the jar, so that you don't get sauce all over your kitchen!
Add salt and pepper to taste.
Mix 1 more time.
Keep refrigerated for 5-7 days.