Best Aioli Recipe (Keto-Friendly Lime Garlic Aioli)

This aioli recipe is keto-friendly, incredibly delicious, and will become your favorite as soon as you taste it.

Contents

Best Aioli Recipe with Fresh Lime Juice and Zest Can You Freeze it?Storage Tips for the best Aioli Ingredients Instructions Notes Nutrition Information Yield Serving Size

Best Aioli Recipe with Fresh Lime Juice and Zest

I really enjoy garlic aioli sauce and wanted to make it almost every day. Eventually, I decided to experiment with some additions to make it different and more flavorful. After numerous attempts, I finally discovered the best version of it!

It’s tangy, bitter, sour, salty, rich, and keto-friendly. Jump to the recipe and follow my step-by-step instructions.

It takes less than 5 minutes to prepare.

Can You Freeze it?

Because it is really easy to make, I recommend consuming it fresh every time. The aioli won’t taste as good as the freshly made version when it thaws.

Storage

The best part that I love about the recipe is that it tastes even better as it waits in the fridge. I recommend letting the aioli sit for at least half an hour in the fridge, but it also becomes even more delicious after a day.

If you use a glass container with a lid, you can store it for up to 3 days.

Tips for the best Aioli

After combining all the ingredients, make sure you taste it before refrigerating it. This is the best way to find and fix any issues before presenting it. If you can only taste regular mayo, it may mean that the garlic and lemon juice are not enough, so add more.

See also Roasted Whole Chicken with Crispy Skin and Tender Baby Potatoes Recipe?Preheat your oven to 425°F (220°C). In a small bowl mix together salt, pepper, garlic powder, and dried thyme. Rub the mixture all over the whole chicken, making sure to get some under the skin as well.Place the chicken in a roasting pan breast side up. Stuff the cavity with one lemon quartered and two cloves of garlic minced.Toss 1 pound of baby potatoes with olive oil, salt, pepper, and dried rosemary leaves. Spread them out in a single layer on a baking sheet. Roast in the oven for 20-25 minutes or until they're golden brown.After the chicken has roasted for 30 minutes, remove it from the oven and carefully pour some of its juices over the potatoes. Return the chicken to the oven and roast for an additional 10-15 minutes or until it reaches your desired level of doneness.Let the chicken rest for a few minutes before carving. Serve with the crispy baby potatoes and spoon some of those delicious juices all over the top. Enjoy!

If it’s too savory for you, you can fix it by adding more mayo.

To increase the bitter taste, add more lime zest and black pepper.

Enjoy:

Prep Time 5 minutes

Total Time 5 minutes

Ingredients

Mayo (1/3 cup)
Lemon Juice (1 tbsp)
Lime Juice (1/2 tbsp)
2 Cloves of Garlic Cloves (1 large + 1 medium size) – Crushed
Black Pepper (A pinch of)
Salt (A pinch of)
Lime zest (From half of a lime – About 1 or 1/2 tbsp) – Grated

Instructions

Notes

Make sure to refrigerate it for half an hour after preparing.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 255Total Fat 27gSaturated Fat 4.25gCholesterol 25mgSodium 524mgCarbohydrates 2.5gNet Carbohydrates 1gFiber 0.4gSugar 0.55gProtein 0.65g