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–+ servings
Ebonie Garnica

Homemade Garlic Aioli With Egg Yolk For Full GAPS

Modern garlic aioli for Full GAPS, hand-whisked from egg yolk, raw cold-pressed olive and avocado oils, garlic and lemon, with optional homemade Dijon mustard.
Print Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 10 small servings
Course: Full GAPS, Sauce
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

  • 1 egg yolk At room temperature; yolk only.
  • 1 teaspoon homemade Dijon mustard Optional; use the linked alcohol-free homemade Dijon.
  • 1/3 cup raw cold-pressed extra-virgin olive oil Mild-tasting; take the opening tablespoon from this measured amount.
  • 1/3 cup raw cold-pressed avocado oil Keep uncooked.
  • 3 cloves garlic Finely mince.
  • natural salt and freshly ground black pepper To taste.
  • 1/2 lemon Use the fresh juice; remove seeds.
  • 2 tablespoons warm water Optional, to loosen the finished sauce; not boiling.

Equipment

  • Glass mixing bowl and whisk Set the bowl on a stable surface; a damp towel around the base can help.
  • Small spouted measuring jug and measuring spoons Control the early drop-by-drop oil additions.
  • Knife, cutting board and lemon juicer Finely mince the garlic; catch lemon seeds.
  • Spatula and covered glass container Collect sauce and refrigerate if preparing earlier that day.

Method
 

  1. Have the ingredients at room temperature. Whisk the egg yolk with the optional Dijon and one tablespoon taken from the measured olive oil until combined. For a double batch, use two tablespoons from the doubled olive-oil amount for this opening base.
  2. Combine the remaining olive oil with the avocado oil in a small spouted jug. Whisk constantly while adding the first two to three tablespoons of the mixed oils drop by drop, incorporating each addition.
  3. Once the mixture has thickened, whisk in the rest of the mixed oils in a very fine stream. Work through the bottom and sides until the sauce is creamy and evenly combined. Pause oil additions if oil is collecting separately.
  4. Stir in the finely minced garlic, natural salt, freshly ground black pepper and fresh juice of the half lemon. Taste with the seasonings combined.
  5. Leave thick for spreading or dipping, or whisk in the optional warm water for a looser sauce. Serve fresh; if preparing earlier the same day, cover and refrigerate promptly until serving.

Notes

Makes approximately one cup. The twenty-minute preparation estimate assumes the ingredients are ready at room temperature. The optional water changes the final consistency; do not add liquid merely to reach a particular volume.
Take the initial tablespoon of olive oil from the measured one-third cup. For a double batch, take two tablespoons from the doubled olive-oil amount. Both oils remain raw and uncooked.
Homemade Dijon is optional. The ingredient link opens the alcohol-free version. The Dijon with dry white wine is a separate option for occasional Full GAPS use; its wine stays uncooked. Introduce the chosen component ingredients first. This egg-based sauce is dairy-free and nut-free as written, not early Intro, egg-free or No-Plant GAPS.
Make fresh for the meal. If making earlier that day, cover and refrigerate promptly until serving. Use a clean spoon for portions.
For a separate egg-free preparation, use traditional garlic aioli without eggs.

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