There is something about the excitement that hits your pallet when you are able to indulge in something creamy when thick creamy sauces are rare a experience to the paleo diet. This Aioli is so rich and buttery, it can be used on burgers, sandwiches, dipping sauces, etc. the options are endless! I use it in my Best Ever Chicken Burgers Here.
Aioli is also so versatile! In this recipe I used garlic and chives but you can easily swap out those ingredients and add in other herbs to bring out the flavors of the food you are enjoying it with.
This recipe is fast, the preparation take roughly 10 minuets and it’s worth on a paleo plate far outweighs the effort!
What You’ll Need:
2 egg yolks
1/2 teaspoon dry mustard
1/4 teaspoon Kosher salt
Juice of 1/2 a lemon
2 tbsp chives, chopped
1 whole head of garlic
Salt and pepper to taste
2/3 cup olive oil
How to Prepare:
- Place peeled garlic cloves in a small baking dish, (I just used a rankin dish) and lightly cover the cloves with olive oil, salt and pepper. Place in the oven at 375° for about 45min or until golden brown.
- Place egg yolks, dried mustard, salt and lemon in a mixing bowl and use an electric mixer with the whisk attachment to whisk ingredients together.
- Meanwhile chop and crush the garlic and then give the mixture light whisk.
- Slowly, add in the olive oil. Use the highest setting on your mixer for the mixture to be whisked and add in the olive oil very slowly. (It took be about 5 minuets to finally add it all in.) By adding the olive in slowly it will ensure the aioli doesn’t separate later.
- Now that everything is combined, scoop out and place in serving bowl.
- This can be kept for up to 7 days in the refrigerator in an airtight container!
