Whole30 Garlic Aioli

Whole30 Garlic Aioli

We recently wrote about making homemade, Whole30-approved mayonnaise.  It was a post in which I lamented the sorrows that come with Whole30 depriving me of my beloved condiments due to their, generally speaking, repugnant ingredients. As a solution to this problem, homemade Whole30-approved mayo was a perfect fit.

Homemade mayo will take you by surprise.  It is far more delicious that its store-bought cousin and you can use it as a dip without feeling like you should be hiding while doing so.  But mayonnaise as your only condiment can only be joyful for just so long.  Before long, something that once knocked your socks off becomes over-done.  “Variety is the spice of life,” they say, right?  So, we decided to start playing with our mayo…

Whole30 Garlic Aioli

“But mayonnaise and aioli are not the same,” you are surely thinking.  And you are most definitely correct.  Generally speaking, mayonnaise is an emulsion of a neutral-flavored oil (commonly canola or soybean) with egg yolk, acid of some kind (usually vinegar or lemon juice) and sometimes mustard (powdered or prepared).  Aioli, on the other hand, is traditionally started by turning garlic into a paste in a mortar and pestle and then adding egg yolk, lemon juice, Dijon mustard, and olive oil.

If we are being absolute sticklers for tradition, this recipe is not a true aioli… but it is darn close.  Since our homemade mayo used extra light olive oil instead of canola, all that was needed to turn this mayo into a garlic “aioli” was to add garlic paste and adjust the flavor with some fruity extra-virgin olive oil (and a dash more acid to balance the additional fat).

Another break from tradition was my addition of some fresh herbs, specifically chives and flat-leaf parsley.  I’m a sucker for fresh herbs and since I was actually making this aioli to be a dipping sauce for a dinner party, I felt the herbs also helped with its visual appeal (some folks just don’t appreciate emulsified fats like I do…).

So…

LET’S GET STARTED

Start by taking some freshly-minced garlic, finely chopped chives, and flat-leaf parsley and combining them on a cutting board with a pinch of kosher salt (the coarse grit of the salt help turn the ingredients into a paste).

Whole30 Garlic Aioli

With one hand holding the handle of your chef’s knife, turn it on its side and place the heel of your other palm on the flat of the blade.  Holding your knife in this position, using the flat side of the tip of the knife, start to crush and smear the ingredients into the cutting board in a side-to-side, back and forth motion.

Whole30 Garlic Aioli

Continue this motion until the ingredients have taken on a paste-like consistency.  Use the blade of your knife to scrape it off the cutting board and collect it into a pile.

Whole30 Garlic Aioli

In a large mixing bowl, add one cup of your homemade mayonnaise and half of your garlic/herb paste (fresh garlic is rather pungent, it is wise to start off conservative and then add more later if needed).  Whisk to combine.  Add ½ a teaspoon of fresh lemon juice and mix to combine.  While vigorously whisking, slowly drizzle in ¼ cup of extra-virgin olive oil.  Taste and adjust seasoning with kosher salt and freshly-cracked white pepper.

Whole30 Garlic Aioli

 

Whole30 Garlic Aioli
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Comdiment
Serves: 1¼ cups
Ingredients
  • 1 cup, homemade mayonnaise
  • 1 large or two small garlic cloves, crushed
  • a pinch of chopped chives
  • a pinch of chopped flat-leaf parsley
  • ½ teaspoon fresh lemon juice
  • kosher salt
  • freshly-cracked white pepper
Instructions
  1. Process:
  2. Take garlic, finely chopped chives, and flat-leaf parsley and combine them on a cutting board with a pinch of kosher salt (the coarse grit of the salt help turn the ingredients into a paste). Using the flat side of the tip of the knife, start to crush and smear the ingredients into the cutting board in a side-to-side, back and forth motion. Continue this motion until the ingredients have taken on a paste-like consistency.
  3. In a large mixing bowl, add one cup of your homemade mayonnaise and half of your garlic/herb paste (fresh garlic is rather pungent, it is wise to start off conservative and then add more later if needed). Whisk to combine.
  4. Add ½ a teaspoon of fresh lemon juice and mix to combine.
  5. While vigorously whisking, slowly drizzle in ¼ cup of extra-virgin olive oil. Taste and adjust seasoning with kosher salt and freshly-cracked white pepper.

This aioli is one that you will find yourself dreaming about and trying to find food to dip in it. I can not count the numerous amounts of times we have had sweet potato fries just so we can enjoy this yummy condiment. So, enjoy and start dipping!

Whole30 Garlic Aioli

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