Getting back to reality is hard after vacation. I love, love the Aloha life! I’m not so good at moving slow when I’m at home, but something about being in Hawaii just makes clocks and the sense of time fade away. We had such a great trip, which I’ll detail more in a post next week, along with how I stay paleo while traveling!
This aioli recipe is so good!! I have tons of basil growing in my backyard, so I thought what better way to use it than in an aioli? I highly recommend getting an immersion blender, if you don’t already have one. I know it can be annoying to have so many kitchen gadgets, but this is one I just can’t do without! I use it ALL the time! It’s totally a foolproof way to make homemade mayo or any aioli recipes, and it literally takes seconds to blend!
I love this aioli on lettuce wraps, with chicken, topped on burgers, as a dip for veggies, or just about anything you can think of! Enjoy!
- 2/3 cup avocado oil
- 1 pastured egg
- 1/2 teaspoon mustard powder
- 1 teaspoon lemon juice
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 3/4 cup (packed) basil, chopped
- Place all of the ingredients, except for the basil in a tall container (I use a 2 cup Pyrex measuring cup). Place an immersion blender at the bottom and turn on. Once the mixture starts to blend together and become thick, move the immersion blender towards the top, until it is well blended, for about 30 seconds. Add the basil to the container and blend once again until mixed well.
Click HERE for a basic mayo recipe that uses a regular blender or Vitamix. Just add the garlic, salt & basil at the end!
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