Garlic and Herb Paleo Aioli
I have historically despised mayonnaise, or anything resembling it…but for some reason, if a spread is called aioli, for whatever reason it becomes less nauseating to me. Hah! I realize that might make zero sense to some people but it’s what I had to tell myself to get over my twenty-some year mayo phobia. I’m glad I’m taking steps to move on because this Paleo Garlic and Herb Aioli is divine.
When it’s as hot as it is in Denver, the last thing I want is a warm meal. I found myself craving chicken salad but knew I did not want to buy anything store-bought…or called mayo! Alas, I created my simple Paelo Garlic and Herb aioli. It’s fresh, simple, and only takes a couple of minutes.
Enjoy! Let me know your thoughts!
Paleo Garlic and Herb Aioli
2 egg yolks
2 tsp. of vinegar (apple cider vinegar or red wine vinegar)
1 tsp. of dijon mustard
2 tbsp. of green onion
3-5 cloves of peeled garlic (depending on your love of garlic!)
1 tsp. of salt
1 tbsp. of parsley
1 tbsp. of chives
2/3 cup of organic olive or avocado oil
- Add everything except the oil to a blender or food processor
- On a slow setting, blend all ingredients until well combined
- As the blender continues on the slowest setting, slowly drizzle oil into the mixture. Continue with the remainder of the oil.
- Store in an airtight container in the refrigerator for up to two weeks