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–+ servings
Ebonie Garnica

Traditional Garlic Aioli Without Eggs For Full GAPS

Traditional Mediterranean-style garlic aioli for Full GAPS, made without eggs or mayonnaise. Crush fresh garlic with natural salt, then work in raw cold-pressed olive oil and lemon by hand.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 small servings
Course: Full GAPS, Sauce
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large cloves fresh garlic Peel and slice.
  • 1/2 teaspoon coarse natural salt Crush with the garlic.
  • 1 teaspoon fresh lemon juice Plus more to taste after emulsifying.
  • 1/2 cup raw cold-pressed extra-virgin olive oil Choose a mild-tasting oil.
  • 1 teaspoon water Optional for texture; add only a few drops at a time, with more as needed.

Equipment

  • Food-safe mortar and pestle Use a stable mortar with enough room for the whole batch.
  • Measuring cup and spoons A small spouted cup and teaspoon help control the oil additions.
  • Small spatula and covered glass container Scrape the mortar sides and refrigerate any portion being kept.

Method
 

  1. Crush the sliced garlic and natural salt in a food-safe mortar with a pestle for about 4–5 minutes, until they form a fine paste. Scrape down the sides and work through any remaining garlic pieces.
  2. Mix the measured lemon juice into the garlic paste.
  3. Work in the olive oil about a teaspoon at a time. Mash and stir until each addition has joined the paste before adding the next. Continue until all the measured oil is incorporated and the sauce is creamy. If separate oil remains around the edge, pause the additions and keep working it into the mixture.
  4. If needed, work in a few drops of the water to loosen the sauce, checking the texture before adding more. Taste and add more lemon if desired. Serve, or cover and refrigerate promptly; use within 24 hours.

Notes

This recipe makes about ⅔ cup, divided into six small servings. Fifteen minutes is the preparation estimate; follow the fine garlic paste and fully incorporated oil cues rather than rushing the emulsion.
This is the egg-free, mortar-and-pestle garlic-and-oil preparation. Keep the oil raw and unheated. Dijon and mayonnaise are not ingredients in this version. Water is optional and used a few drops at a time only if the texture needs loosening.
Full GAPS after raw garlic and cold-pressed olive oil have been introduced. Egg-free, dairy-free and nut-free as written; not an early Intro or No-Plant recipe. Serve fresh when possible, cover and refrigerate promptly, and use within 24 hours.

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