Before Whole30 I had never made my own mayonnaise or aioli, but after trying it, I will never go back! My husband is a mayo hater, and even he loves this aioli because it doesn’t taste “mayonnaise-y”, and it is a wonderful sauce to have on hand. You can eat it with burgers or roasted meats, dip your veggies in it, or use it as the base for dressings (such as my Dairy free Garlic Herb Ranch),and it’s great for mixing into chicken or potato salad! On top of being tangy and delicious, it is incredibly versatile!
You have a few options for oil, but you don’t want to use a bold olive oil as it will negatively affect the taste. I’ve tried a few different types of oil, but my favorite so far is grapeseed, as it is a light oil without a strong taste. Other good options are avocado oil, light olive oil, or even canola oil; you could also do a combination.
You will feel so fancy and accomplished for making your own aioli, and I hope it will soon become a staple in your fridge!
Lemon Garlic Aioli
Makes one cup.
- One egg
- Juice of one lemon
- One large garlic clove
- One tablespoon of dijon mustard
- Salt to taste
- One cup of grapeseed, light olive, avocado oil, or a combination
- Combine all ingredients except oil in food processor or blender, blend until combined
- Add a quarter cup of oil in at a time, blending well (on medium-low or low speed) after each addition.
- After all the oil is added, it should be a thick consistency, like mayonnaise. If it is still too runny, add more oil a couple of tablespoons at a time.
- Store in an airtight container in the refrigerator for a week
I hope making this helps you feel like a whiz in the kitchen! Spread it on your sandwich or make some ranch…and enjoy your pinch of crazy!