THE Aioli – 2 Versions

We definitely enjoy the kick of garlic on our tastebuds and hence, prefer aioli to mayonnaise! We used to make the aioli with whole eggs until I read about raw egg whites causing a vitamin B7 deficiency which affects nail and hair growth! (However, according to all the articles, you would have to eat a huge quantity of raw egg whites to make that happen!)

So, back to the drawing board, and I found that 3 egg yolks easily replaces the 2 whole eggs if you add more oil, although the end result is a little less white. Oh well, just as delicious!

THE Garlic Aioli with Egg Yolks or Whole Eggs

3 egg yolks, pastured and organic (or 2 large whole eggs) room temperature
1/2 – 3/4 tsp. sea salt
3 small or 2 large cloves garlic, chopped
2 T. sherry vinegar or lemon juice
1 T Dijon mustard
2/3 C extra-virgin olive oil (1/2 C of each oil if using whole eggs)
2/3 C avocado oil

Place first 5 ingredients in blender and turn on, increasing speed gradually until garlic is emulsified. Continue increasing speed to high, remove cover insert and dribble oil into container very slowly until all is used and the mixture is emulsified. Add an optional sprinkle of chives or garlic chives on top!

Use exactly like mayonnaise or as a base for delicious sauces, deviled eggs, etc. I add a tablespoon to my oil and vinegar dressing for a creamy salad dressing. Keeps in refrigerator for at least a week. So many options!

THE Garlic Aioli