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Lemon Garlic Aioli Recipe (Egg-Free)

An aioli is a rich, versatile sauce that is usually made with garlic, egg yolks, lemon juice, and olive oil.  However, according to the Paleo Mom:

“Eggs are one of the most allergenic foods with approximately 2-3% of the population affected.”

That being said, after my initial elimination stage of the Autoimmune Protocol, I slowly reintroduced eggs and seemingly had no adverse reactions.  However, as I am very in-tune with my body and also aware of its’ constant adaptation needs, I recently started to realize that the link to my current skin problems – was eggs!  Sadly, for now I must steer clear of this ingredient, which is what led me to creating this recipe – not only an egg-free aioli, but also a “sauce” to use in many other dishes as well! (Think potato wedges, asparagus, marinade.. and the list goes on!)

So here I am now, having recently finished tweaking this personal aioli creation, SO excited to share it with the world, and yet anxious for my AIP friends’ feedback!

*Note: I do use grass-fed butter, as my body handles it well, if you personally cannot, I would recommend trying a substitute that sits well with you. Maybe ghee?


  • 1 Garlic clove
  • 3 Shallots (whole, skin-on)
  • 1 Small Lemon
  • 4 tbsp. Grass-fed Butter (unsalted)
  • 1 tsp. Sea-Salt (fine)
  • 2 tbsp. Olive Oil or Avocado Oil

(The recipe yields about 1 cup of sauce.)

To start – Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Rinse the shallots, garlic clove, and lemon. Cut the lemon in half, then also cut just enough of the round bottom-parts of each half so they can sit flat on baking sheet (this is important because you want to save all the juice/pulp).
Then place the garlic, shallots, and lemon on to the lined baking sheet, sprinkle all generously with the fine sea salt. Place in the oven for about 25-30 minutes, or until garlic and shallots are roasted and soft. (*Note: Ovens will vary in cooking time.)
Next, melt the 4 tbsp. of grass-fed butter (or your dairy substitute) and place in to a mixing bowl. Then peel the skins from the roasted shallots and garlic (carefully), and place the insides directly in to the bowl of melted butter. Now use a small spoon to scoop out ALL of the pulp/insides/juice from the roasted lemon halves directly in to the same mixing bowl (discard the rind/peels). Then add the 2 tbsp. of oil to the bowl. Mix all lightly with a spoon.
Then add the mixture to a blender. Blend until your desired consistency is reached. Serve with your favorite veggie dish, or another tasty meal, and Enjoy!

P.S. for a chance to be featured, tag your creations with #balancedlifealoha

x. Heather


  1. Pingback: Baked Artichoke Recipe | Balanced Life Aloha

  2. Ok this really does sound amazing! I’m going to make it when I’m home next week for my family! I’m thinking it will be great along side some grilled veggies!!!

    Liked by 1 person

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