Surprisingly Paleo mayonnaise is super simple to make and doesn’t require much effort. And aioli? Well that’s just a fancy name for when you season mayonnaise with garlic.
So when you add garlic to mayonnaise it gives it the new name of aioli which means this recipe is really just paprika aioli or paprika garlic mayonnaise or simply put, just spicy Paleo aioli.
Sometimes the English language can be so complicated! If only we just used one word to describe things it could be much simpler to explain this Spicy Paleo Garlic Aioli using one word, but all of the above apply, so pick your favorite and just go with it.
Whatever you end up calling it, this tasty condiment can be used wherever you would normally use mayonnaise.
Mayonnaise is raw, after all, so be sure to use eggs from a source you trust when preparing this recipe.
Local, pasture-raised eggs that you purchase directly from a farmer or at your local farmers market are usually the best option! The organic label typically refers to the supplemental diet the hens were fed. A hen’s typical diet consists of bugs, seeds, grass, fruit, worms and really anything they can peck at, they’re omnivorous animals so the vegetarian fed hens are not necessarily ideal.
Not everyone has access to farm fresh eggs straight from a local farm, or in our case, time to hit up a farmer’s market that is actually useful! That leaves many people to forage their local supermarket for eggs. In that case I always go for local first, if it exists! In the area where we live, local equates to Michigan and Wisconsin so when I shop my local grocery store my next best choice are those labeled pasture-raised or free farmed, certified humane/American Humane Certified and organic. Many labels refer to the hens living conditions and food supply so if you truly want to check on the eggs you buy do your research. Check out Eat Wild to find a farmer in your area.
Spicy Paleo Garlic Aioli
- 2 large cloves garlic
- 1 teaspoon Stone-Ground mustard (I prefer LocalFolks)
- 1 egg
- 1/4 cup avocado oil
- 1/2 teaspoon sea salt
- 1/2 lemon, juiced (~2 tablespoons)
- 1/4 teaspoon paprika
- 1 cup extra light olive oil
- Peel and chop garlic cloves and add to a blender with mustard, egg, avocado oil, lemon juice and paprika. Mix to combine everything well.
- Set blender on it's lowest setting and remove the cap. While the motor is running, pour the 1 cup of olive oil as a slow drizzle into the blender over the course of 2-3 minutes. This will produce a thick consistency.
- Pour your aioli into a glass container and refrigerate for 30 minutes to an hour. This will allow the aioli to thicken even more.
- Serve Spicy Paleo Garlic Aioli with raw vegetables as a dip, as a topping for lightly seasoned chicken, mix in with hard boiled eggs or anywhere you'd use mayonnaise.
- Enjoy! :)