Cheater’s Aoli

A very favourite sauce of mine from the french, provence to be exact. I was introduced to it as a child in switzerland. My parents were there on business and took me along. Oh so garlicky. LOVE! They served it with my steak and frites. Ever since then that’s really the way I always envision it. Since then my version of aoli has gotten even more garlicky. So definitely a warning, if you are not as garlic obsessed as I am you might want to tone this bad boy down. I’ve always made my aoli from scratch, and it really is best that way but these are healthier times. I must resort to an easier method and cut the fat and calories in half. *sniff* It’s all for the best really. It still comes out beautiful and tasty but the purist in me gets a little snobby sometimes hehe.

No, those frites are not fried ofcourse.

  • 5 cloves garlic
  • 1/2 tsp powdered mustard
  • 1 tsp lemon juice
  • 7 tbl half the fat mayo
  1. Combine in blender or in my case magic bullet until fully blended and creamy. Allow to sit for 4 hours or overnight. Serve!

Makes 4 servings of 2 tbl each. Each serving contains 68 calories, 6.2 grams of fat, and .1 gram of fiber. This sauce is great with steak and frites as I mentioned, chicken, or even as a really powerful salad dressing. It really does kick caesar’s butt.

The original recipe for those who are curious is:

  • 5-8 cloves of garlic
  • 1/2 tsp powdered mustard
  • juice of 1 lemon
  • 2 egg whites
  • 1/2 cup of olive oil
  1. Combine the garlic and egg whites, slowly add the olive oil until it is emulsified (white and whipped up).
  2. Stir in the lemon juice and mustard. Allow to sit 4 hours or overnight. Serve!

8 servings of 2 tbl each. Each serving contains 128 calories, 13.6 grams of fat and .1 gram of fiber.

As you can see the half the fat mayo really does make this a half the fat recipe in the end. My purist version will just have to be reserved for special occasions. In the meantime though this cheaters version seems to make us pretty happy too.

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