Aioli

If you like garlic, aioli is for you.

If you don't like garlic, you need to try it again, okay? I'm not an advocate of eating lots and lots of garlic, but a little garlic for flavor is divine.

Aioli, if made properly, takes minutes, will store in your fridge for a week or two, and comes in at two, maybe three grams of total carbs per serving.

And all of my serving sizes that I talk about here are very liberal, so you don't ha- I'm not talking about a 10th of a teaspoon.

I'm talking about a good serving so you can really enjoy the flavor of these condiments.

One twenty-one.

Aioli sauce or Provence butter.

Pound one ounce of garlic cloves as finely as possible in a mortar and add the yolk of one raw egg, a pinch of salt, and one half pint of oil, letting the latter gradually fall in a thread and wielding the pastel meanwhile, so as to effect a complete amalgamation.

Add a few drops of lemon juice and cold water to the sauce as it thickens, these being to avoid its turning.