Lectin-Free Garlic Aioli

Ingredients for Lectin-Free Aioli

• 1-2 garlic cloves, peeled and minced

• 2 large egg yolks, at room temperature

• 1 tablespoon fresh lemon juice

• 1 cup extra vergine olive oil

• 1 cup MCT C8 oil (or extra olive oil)

• ¼ teaspoon salt (or to taste)

• Optional: pinch of black pepper or dried herbs

Instructions

1. Prep Garlic: Crush or finely mince the garlic until it’s almost paste-like. This helps release flavor and makes blending smoother.

2. Mix Base: In a medium bowl or tall container (for immersion blender), combine the egg yolks, minced garlic, lemon juice, and salt.

3. Blend While Adding Oil: With an immersion blender or handheld whisk, start mixing the base.

4. Slowly Add Oil: Drizzle in the oils one after another very slowly — almost drop by drop at first — while blending continuously to help form a thick emulsion.

5. Season & Adjust: Once all the oil is incorporated and the aioli is thick and creamy, taste and adjust seasoning with extra lemon juice or salt as desired.

Tips

• If your lectin-free aioli doesn’t thicken, try adding another egg yolk and blend while continuing to slowly add oil. Note it will become thicker when you place it in the fridge for a couple hours before using.

• Use within ~3–4 days refrigerated in an airtight jar.