Skyr aioli with herbs for fondue and raclette

Skyr aioli made with skyr, olive oil, garlic, lemon, parsley and chives instead of egg and lots of oil. Ready in 10 minutes with no baking, for fondue, raclette, potatoes and snacks.

At a glance

• Serves 4
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 92 kcal per serving
• Protein: 7 g
• Fat: 5 g
• Carbs: 4 g

Ingredients

• 2 garlic cloves
• 250g skyr
• 2 tbsp olive oil
• 1/2 unwaxed lemon
• 1 pinch of salt
• 1 bunch of parsley
• 1 bunch of chives
• 1 pinch of pepper

Method

You’ll need: chopping board · knife · grater

1. Peel the garlic and crush it to a paste with the salt.
2. Stir the skyr and olive oil together until smooth.
3. Grate the zest from the lemon and squeeze out 1 tbsp juice.
4. Chop the parsley and finely snip the chives.
5. Stir in the garlic, lemon and herbs, season with pepper and chill the aioli for 15 minutes.

Good to know

A garlic sauce is on the table at every fondue and raclette. You stir this aioli together from skyr rather than egg and lots of oil, and a spoonful of olive oil rounds it off. How much garlic goes in is up to you.

Swaps

Skyr → Greek yoghurt (creamier). Olive oil → 2 tbsp more skyr. Parsley → wild garlic. Lemon → lime.

Cooking tips

Crushed with salt, the garlic turns into a paste and spreads evenly. After chilling, the aioli tastes stronger.

Storage

Keeps covered in the fridge for 2 days.

Allergens

Contains milk; gluten-free, no egg or nuts. For children, use less garlic; suitable in pregnancy.

Frequently asked questions

How long does skyr aioli keep in the fridge?

Keeps covered in the fridge for 2 days.