Lamb with Aioli

Lamb with Aioli

Fat is such a contentious issue these days!  For a long time, we thought we needed to minimise the consumption of all fats, more recently we discovered certain fats were good and others were bad.  Even more recently it turns out we were mostly wrong, our ancestors had it right (as per usual) and all of the bad fats (saturated & animal fats) were good again.

Which fats are “good” and which are “bad” is something I find myself explaining in detail in my coaching sessions with clients.  The “good & “bad” can be somewhat complex and dependent on various factors such as heating temperatures and processing methods however there is one fat we all need to stay away from and that is the trans fat.  Trans fats are found naturally in small doses in some animal & dairy products however most come from processing vegetable oil into a solid.  These fats increase (bad) LDL cholesterol and increase the risk of heart disease.  Trans fats are most commonly found in processed foods, margarine and mayonnaise.

This recipe is a great way to get some healthy fats (olive oil and egg yolks) in to your diet whilst at the same time avoiding the nasty trans fats you will find if you use any mayonnaise or aioli out of a jar.  And who doesn’t love a good aioli with their BBQ??

Ingredients

2 garlic cloves

Healthy pinch of good quality salt

2 egg yolks

1 cup of good quality organic olive oil

2 tablespoons water

2 tablespoons of lemon juice or lime juice

2 teaspoons of mustard

Process garlic, egg yolks and salt until combined.  With motor running, slowly add (through feed tube) olive oil until it forms a thick mayonnaise.  Finally stir in lemon juice, mustard and water.  Cover and refrigerate until required.

Serve with meats, veges and as required in place of processed mayonnaise or aioli.