Garlic Aioli (Mayo)

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Garlic Aioli Mayo

Time: 25 minutes

Yields: 3-4 cups 

Ingredients:

• Roughly 1 cup peeled garlic  (approx 4 whole garlic bulbs)

• 2.5 tsp fine sea salt

• 3 cups avocado oil

• 1/3 cup of lemon juice (approx the juice from 2 lemons)

Instructions:

1. Cut the garlic cloves lengthwise and remove the germ from the center if there is any. The germ looks like a small whiteish green stem.

2. Add all the garlic and salt to a food processor.

3. Pulse the garlic and salt until minced, removing the lid and scraping the sides to make sure all the garlic gets minced.

4. Add 1 Tbsp of lemon juice and blend. Add another Tbsp of lemon juice and blend some more until a paste begins to form. 

5. Now, leaving the food processor running until the very end, take 1/2 cup of avocado oil and very slowly, drizzle a thin stream into the mix through the top hole. NOTE: Going slow is important!

6. Add in one Tbsp of lemon juice.

7. Then again, in a thin stream, slowly add another 1/2 cup of oil followed by 1 Tbsp lemon juice. 

8. Continue alternating between oil and lemon juice until you run out. This process will take about 10 minutes.

9. Remove and store in the fridge for up to 3 weeks.

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• If you don't like a lot of lemon juice or don't have enough, feel free to substitute equal amounts of cold water in place of the lemon juice.

• You can soak the garlic in cold water beforehand for 5 minutes to lower the garlic's intensity if desired. This will be strong in garlic otherwise.

• This recipe will not work in a blender, only use a food processor. 

• We don't recommend using olive oil with this recipe, you want a light-flavored oil.

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