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