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–+ servings
Ebonie Garnica

Cheater's Garlic Aioli With Homemade Mayonnaise For Full GAPS

Cheater's garlic aioli for Full GAPS starts with finished homemade mayonnaise. Rest garlic in lemon for fifteen minutes, then whisk together with optional homemade Dijon.
Print Recipe
Prep Time 8 minutes
Garlic Rest 15 minutes
Total Time 23 minutes
Servings: 12 small servings
Course: Full GAPS, Sauce
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

  • 5 cloves garlic Finely grate, mince or press.
  • 1 tablespoon fresh lemon juice The opening portion for the garlic rest.
  • 1/2 teaspoon homemade Dijon mustard Optional; use the linked alcohol-free homemade Dijon.
  • 3/4 cup homemade Full GAPS mayonnaise Measure the completed mayonnaise, already prepared.
  • 1 tablespoon additional fresh lemon juice Optional, up to this amount to taste after mixing.
  • natural salt To taste; the mayonnaise is already seasoned.

Equipment

  • Small glass mixing bowl and whisk Room for the finished sauce and comfortable mixing.
  • Fine grater, garlic press or knife and cutting board Prepare the garlic finely.
  • Measuring cup, spoons and lemon juicer Measure completed mayonnaise and separate the two lemon portions.
  • Spatula and covered container Collect the sauce and refrigerate if waiting for the meal.

Method
 

  1. Finely grate, mince or press the garlic into a small glass mixing bowl. Collect the fine moist pieces from the grater or board.
  2. Stir in the opening tablespoon of fresh lemon juice and the optional half-teaspoon of homemade Dijon. Keep the additional tablespoon of lemon separate for the finishing adjustment.
  3. Let the garlic-and-lemon mixture stand for fifteen minutes before adding mayonnaise. The garlic remains raw; small pieces can remain visible.
  4. Whisk in the three-quarter cup of completed homemade mayonnaise until the mixture is creamy and evenly combined. Scrape through the sides and bottom so there is no separate puddle of lemon juice.
  5. Taste, then add natural salt if needed and up to the additional tablespoon of lemon juice. Mix again after adding. Serve with the meal or cover and refrigerate promptly, retaining the original mayonnaise preparation date and storage instructions.

Notes

Makes a scant cup, twelve small servings. Plan about eight minutes of preparation plus the fifteen-minute garlic rest, approximately twenty-three minutes with the mayonnaise already made. Preparing the separate mayonnaise adds its own time.
Measure completed homemade mayonnaise, not its uncombined oil and yolks. The linked base contains egg, mustard and raw honey. Omitting the optional Dijon does not make this mustard-free.
Start with the opening tablespoon of lemon juice; add up to one more tablespoon only after the mayonnaise is mixed in and tasted. At 2x, those portions are two tablespoons each, with the second portion still optional.
Full GAPS after the ingredients have been introduced; dairy-free and nut-free with the selected homemade avocado-oil mayonnaise. Not egg-free, early Intro or No-Plant GAPS. The optional Dijon ingredient links to the alcohol-free version. The Dijon with dry white wine is a separate alternative for occasional Full GAPS use; its wine stays uncooked.
Keep covered and refrigerated until serving. Use clean utensils and retain the original mayonnaise preparation date and storage instructions. Adding garlic and lemon does not restart its storage period. Make the sauce for the meal.

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