Low-calorie Asian aioli
Creamy Asian aioli based on the low-calorie mayonnaise, with fresh ginger, garlic and soy. One sauce that upgrades tartar, fish, vegetables in the oven and any sandwich.
83 cal
6.8 g
2 g
4.9 g
0.3 g
Easy
Prep time
10 min prep
Cook time
10 min
Servings
2 servings
Ingredients
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60 gram water
1/16 teaspoon Xanthan gum
2 singularity large eggs (About 100 grams without peel)
20 gram vinegar
1 teaspoon Dijon mustard
5 drops Monk fruit liquid sweetener or sucralose
1 pinch salt
1 pinch Black pepper
1 teaspoon Fresh grated ginger (About 3 grams)
2 singularity Garlic cloves (About 6 grams)
1 teaspoon soy sauce
Method
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Boil the eggs in boiling water until they are hard, cool and peel.
Mix the water with the xanthan gum until the mixture thickens to a clear gel.
Transfer the hard-boiled eggs, the water and xanthan mixture, the vinegar, mustard, sweetener, salt and black pepper to a blender or food processor.
Add the grated ginger, the garlic cloves and the soy sauce.
Work on low power until you get a smooth, creamy and uniform aioli, without lumps.
Taste and add salt or soy as needed, and transfer to a closed jar.
Chill in the refrigerator for at least half an hour before serving, so that the texture stabilizes and the flavors sharpen.
About 200 grams of aioli are obtained from this amount. Keeps in the fridge for up to 4 days.
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