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Making your own AIP-safe mayonnaise and aioli at home is a simple way to enjoy these delicious condiments without compromising your autoimmune protocol (AIP) diet. By using natural, compliant ingredients, you can create creamy, flavorful sauces perfect for salads, sandwiches, or dipping.
Ingredients Needed
- 3/4 cup olive oil or avocado oil
- 2 large egg yolks (use pasteurized if concerned about raw eggs)
- 1 tablespoon apple cider vinegar or lemon juice
- 1/4 teaspoon sea salt
- Optional: garlic powder or herbs for flavor
Step-by-Step Instructions
Start by combining the egg yolks, vinegar or lemon juice, and salt in a clean bowl. Whisk vigorously until the mixture is smooth and slightly frothy. Slowly drizzle in the oil while continuously whisking to create an emulsion. It’s important to add the oil gradually to ensure the mixture thickens properly.
If the mayonnaise becomes too thick or starts to break, add a teaspoon of warm water and whisk until smooth. For aioli, you can add minced garlic or herbs during the initial whisking stage for extra flavor.
Tips for Success
- Use fresh, high-quality ingredients for the best flavor.
- Ensure all equipment is clean to prevent spoilage.
- If you prefer a milder taste, reduce the amount of vinegar or lemon juice.
- Store your homemade mayonnaise in an airtight container in the refrigerator for up to one week.
Alternative Variations
For a compliant aioli, add minced garlic, fresh herbs like basil or dill, or a pinch of paprika. You can also experiment with different oils, such as light olive oil or avocado oil, to suit your taste preferences and dietary needs.
Enjoy your homemade, AIP-safe mayonnaise and aioli as a healthy addition to your meals, knowing exactly what ingredients go into each batch!