Homemade roasted garlic aioli that is simple to make and full of healthy fat. Made with high-quality avocado oil, this rich and creamy condiment is paleo, whole30 compliant, and keto.
I think we can all agree that creamy sauces and spreads can elevate any dish. Take french fries, for instance, add a side of aioli, and you go from trashy to classy.
The problem with these creamy sauces is the oil that is typically used. Look at the back of any real mayonnaise jar, and I guarantee the first ingredient is canola oil. I get that canola oil is cheap, and the flavor is neutral, but the stuff is pretty toxic and provides no nutritional value. This homemade aioli is made with high-quality avocado oil. Avocado oil has a neutral flavor, but also contains antioxidants, carotenoids, and chlorophylls.
Once you make your own aioli, you will never go back to the pre-made stuff at the grocery store. Why would you when you can control the ingredients, the flavor is unparalleled to anything available at the store, and it is foolproof.
WHAT IS AIOLI?
But isn’t aioli just fancy mayonnaise? Yes and no. Traditional aioli is typically just fresh garlic, olive oil, and some salt. The garlic is pound into a paste with a mortar and pestle, and oil is slowly whisked into the garlic paste, creating the creamy sauce.
Nowadays, eggs are used for the emulsion process. Meaning the egg binds the oil particles to the other ingredients. Otherwise the ingredients would remain separate. This modern way is much easier, and there is less room for error. It isn’t quite the traditional way to make aioli, but the flavor is pretty great.
HOW TO MAKE ROASTED GARLIC AIOLI
Homemade aioli is easy to make now that there is an abundance of kitchen gadgets available. This recipe uses an immersion blender. If you do not have an immersion blender, look up how to modify the recipe using a regular blender or food processor.
The first step to making this garlic aioli sauce is roasting the garlic. It sounds fancy, but it’s quite simple. Cut off the top of a medium to a large bulb of garlic. Sprinkle the top with salt and pepper, then drizzle with olive oil. Pop in the oven at 350 degrees F for 30 minutes, and voila, you have made roasted garlic.
Next, add all the ingredients into the immersion vessel. Place the blender inside the vessel, touching the bottom. Start blending. Once things start to get incorporated, slowly move the blender up and incorporate the oil from the top of the mixture throughout. Keep blending until everything is combined.
With an immersion blender, it is pretty hard to mess up. It really is as simple as making a smoothie. Just add everything to the container, and blend it all up. Homemade aioli should last up to a week in an airtight container.
I hope you enjoy this recipe, and you never go back to the canola laden store-bought aioli!
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