It’s kind of un-southern to admit that I absolutely, 1000% cannot stand mayonnaise. The thought and smell of it make me cringe. Believe it or not, I know several people who aren’t big mayonnaise fans, but I think it’s because the only mayonnaise we’ve been exposed to is the kind you buy on a grocery store shelf.
When I did my first round of Whole30, there was a recipe for basic Aioli in the back of the book and I figured I’d give it a try. I’m a fan of sauces and like to be able to dip various edibles in an array of sauces, so I thought, maybe just maybe this aioli wouldn’t taste so bad and I could use it through Whole30. Ummm, friends…. Holy Cow!!! Homemade aioli is a revelation. To me, it tastes nothing like jarred mayonnaise and you can flavor it loads of different ways. I used it on “sandwich” rollups, I ate it on omelets, salmon cakes, I used it as a dip for some roasted veggies, I literally made this once a week and ate it on e-v-e-r-y-t-h-i-n-g. You’ll hear me say this a bunch, but if you can play tricks on your mind and your tastebuds, you’ll soar through Whole30. In a transition phase, it’s sometimes nice to make yourself feel like you’re indulging when you’re actually staying within the guidelines of a program. I was able to do this and had no problems whatsoever. After a few weeks, your taste buds change and you don’t want sugary, carb-loaded foods and it’s easier to start incorporating more salads, fresh vegetables and lean meats.
Over the next couple weeks, I’ll share with you some family friendly meals that are decadent, comforting and completely Whole30, but today, we’re going to start with a great sauce. Aioli! I made several different flavors of aioli on Whole30, but Ranch, Chipotle and Roasted Garlic were my favorites.
Before we dive into the recipes, let’s talk real quick about oils you’d want to use that will give you the best flavor. I know most everyone has olive oil on hand, but really try to explore the different oils your store has to offer. For aioli, I would recommend either grapeseed oil, avocado oil or walnut oil. I used walnut oil almost every time. Either of these oils are going to be lighter in flavor than olive oil and won’t contain a mixture of oils you can’t have on whole30 such as vegetable or canola oil. These two oils generally contain soybean oil and you cannot have soy on whole30, so stay away from them. You can use olive oil in a pinch, but it’s going to have a strong olive oil taste to it. That might not be a bad choice if you’re serving it with a dish that has Mediterranean flavors, but to me, the best tasting aioli is going to be achieved by using a milder oil.
Okay! Here are the recipes for the three aiolis I couldn’t get enough of on Whole30. Enjoy!
Aioli 3 WaysSERVES 10-12 PrintDownload
- 1 egg
- 1 cup of oil (walnut, grapeseed, avocado)
- juice of 1/2 lemon
- 1/2 teaspoon of mustard powder
- RANCH: Add 1 tablespoon of chopped fresh parsley, 1 tablespoon of chives, 1/2 teaspoon of garlic powder and a sprinkle of salt and pepper
- CHIPOTLE: Add 1 Tablespoon of ground chipotle pepper and 1/4 teaspoon of garlic powder. Sprinkle in a little salt and pepper
- ROASTED GARLIC: Add 4-5 cloves of roasted garlic and a sprinkle of salt and pepper (click the link above for how to roast garlic)
- Basic Aioli: Add the egg, 1/4 cup of the oil, lemon juice, mustard powder and a sprinkle of salt and pepper to a blender. Secure the top of the blender, but remove the little hole in the top to add the remaining oil. Blend the ingredients together for about 10 seconds. Continue blending and slowly drizzle in the remaining oil until the mixture is thick and creamy. About 1-2 minutes.
- RANCH: Add the egg, 1/4 cup of oil, lemon juice, mustard powder, parsley, chives, garlic powder and a sprinkle of salt and pepper to the blender. Proceed using above directions.
- CHIPOTLE: Add the egg, 1/4 cup of oil, lemon juice, mustard powder, ground chipotle powder, garlic powder and a sprinkle of salt and pepper to the blender. Proceed using above directions.
- ROASTED GARLIC: Add the egg, 1/4 cup of oil, lemon juice, mustard powder, roasted garlic cloves and a sprinkle of salt and pepper to the blender. Proceed using above directions