Creamy AIP Alioli / Mayo

Creamy AIP Alioli / Mayo

posted in: Dressing/Dip, Recipes | 34

 

Sometimes when I am feeling sorry for myself I sit around and think about which foods I wish I could eat most. I would be just fine without processed foods or grains for the rest of my life, but there are some things I really do miss. In order of importance: eggs, butter, booze, everything else 🙁

Don’t get me wrong, it is possible to have a delicious and varied diet while following the AIP…but moments of self pity happen to the best of us 😉

I have not been very successful with reintroductions on the AIP and I mostly still eat “strict elimination AIP” even though I have been following the diet for almost 3 years! I can now eat seed based spices, an occasional bowl of white rice (or sushi!!!) and a glass of wine once in a blue moon. Nightshades, eggs, butter (any dairy products for that matter), nuts and coffee are still rough on my tummy and cause inflammation in my joints.

Creamy salad dressing? It is back on the AIP table!!!!
Creamy salad dressing? It is back on the AIP table!!!!

If I could choose any food to be able to successfully add to my diet it would be: EGGS!!!!! Eggs are an essential ingredient for so many recipes and are such an easy meal! They make baking so much easier and are also an essential ingredient for mayonnaise.

When I don’t have time to cook (which happens quite frequently as a new mama) one of my go to meals is canned tuna or salmon. Without mayonnaise though, most canned fish tastes a little dry and boring. This AIP alioli recipe revolutionized my experience of canned tuna, and opened the door for all kinds of exciting things, like chicken/ salad, “cheese” dip and creamy salad dressings.

What one food would you add back into your diet if you could? Share in the comments below!

Creamy dairy-free, egg-free goodness!
Creamy dairy-free, egg-free goodness!

 

With no further ado…. my AIP Alioli recipe!

 

Update! I have started using organic refined coconut oil for this recipe and it brings it to a whole new fluffy level. I would recommend trying it if you don’t like the strong taste of olive oil! Make sure that you use only expeller pressed organic refined coconut oil because otherwise there might be chemical processes used in production that make it not a healthy choice. This is my fave refined coconut oil!

 

5.0 from 5 reviews
Creamy AIP Alioli/Mayo
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dressing/ Sauce
Cuisine: Paleo/ AIP
Serves: 6
Ingredients
Instructions
  1. Add all ingredients to a high speed blender I have this one
  2. Blend on high until alioli is smooth and fluffy
Notes
Feel free to try variations! You can skip the garlic for a "plain" mayo, add lemon, nutritional yeast for a "cheese" dip and experiment with different flavors using your favorite herbs and spices!

ENJOY!
Slightly Lost Girl
http://slightlylostgirl.com
 

I hope you enjoy this creamy goodness as much as I do!

Can you spy my homemade AIP mayo on this burger?
Can you spy my homemade AIP mayo on this burger?

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34 Responses

  1. I am allergic to all eggs and all dairy. I feel your pain. Also allergic to almonds and cashews, makes it tough to eat sometimes. Thanks for this wonderful recipe going to try it ASAP. Yes, still have temper tantrums over not being able to eat eggs and butter.

    • Slightly Lost Girl

      Hahah temper tantrums happen to the best of us! I hope you enjoy the recipe 🙂

  2. I think you mean “aioli”. (Also, your leave a reply section is missing labels…so it’s really hard to figure out what information needs to go where in order to leave a comment.)

    • Slightly Lost Girl

      Hi Erin, I actually did mean alioli which is what it is called in Spain where I learned about it 🙂 Sorry that you had trouble with the comment box I will check it out. Thanks for reading!

  3. cant wait to try

  4. I have never had hearts of palm but after reading this recipe I checked into buying and saw how people seems to love on their own just on salads. I ordered some and just made this – I am so happy right now – it was so good! I can’t wait to use it – maybe not complete mayo replacement but a good tangy and creamy alternative. Doing a happy dance! Thank you.

    • Hahaha just the fact that I can be part of making you do a happy dance totally makes my day 🙂 Glad you like it!

  5. Oh my god! I’m batch cooking right now and made this. It is one of the best things I have ever tasted, AIP or otherwise! I’m eating by the spoonful it is that good, plus so easy to make. I made it in a regular blender. Thanks so much for sharing! 😋

    • Yay! SO glad you enjoyed it…. and good to know that it works with a normal blender!

  6. Made 1/2 batch and used garlic powder instead of garlic (will use a garlic clove another time). Very tasty. Looking forward to trying it on some pulled pork, maybe salmon, and we’ll see what else it pairs up with!

  7. p.s. Made in the small bowl of an immersion blender. Not sure it’s as creamy as yours, but it’s great nonetheless.

  8. Mary Ellen

    Have just transitioned form Paleo to AIP Paleo and was looking for a dip recipe to take to an event. I made it last night and added some “Tastefully Simple” Spinach and Herb dip seasonings to it. What a great dip it made for veggies and plantain chips! Loved it!!!

  9. This is wonderful! So simple and so delicious! I made this is a food processor and it worked great. I’m so thankful for this recipe!

  10. I saw this recipe and was intrigued, but I’d never heard of hearts of palm, here in Australia. Out shopping and stumbled across them, and made this aaoli. OMG! Thank you! I have been looking for an AIP Mayo, but they all seem to include coconut, hence having a coconut flavour. Your aaoli is the real deal and I will be making it again and again.

  11. Your alioli recipe is beyond amazing, and has literally changed my life! Now that may sound like an exaggeration, but because of severe food allergies and sensitivities, I am on AIP+++ and incredibly restricted in what I can eat. I make the alioli without garlic and can honestly say that it is lighter and tastes better than regular mayo, both store-bought and homemade with eggs. And it takes less than a minute to make! I linked back to your blog and this recipe tonight when someone asked about an AIP mayo alternative for tuna in a Facebook AIP group. I think you’ll get some new followers!!!! Thank you so much!

  12. I have a really annoying question. I LOVE this recipe and have made it a couple of times; it is seriously a life-saver for someone new to this super-restrictive diet. But….I can’t find Hearts of Palm without citric acid. Even the expensive organic brand has it. Is citric acid allowed on AIP?

    • mary jane

      Citric acid is found in natural foods like fruit.The commercial additive could be made from corn. It could be so highly processed that no allergen remains, but I guess it’s probably something to test after the strict elimination period. Try putting herbamare salt on everything, it’s really flavourful 🙂

  13. Delicious! Made a half batch today, but with a whole garlic clove using my immersion blender. We used it as dip for artichokes – SOOO good! Can’t wait to experiment with adding herbs and other flavors. 🙂

  14. […] things I miss, but have learned how to make are – mayonnaise – (from Slightly Lost Girl) it’s an AIP version without eggs, and dairy free […]

  15. […] spice and everything nice into my daily existence. I must not be the only one, because besides my AIP Mayo recipe the Pumpkin Spice “Na’tte” is my most popular post! It is also featured in […]

  16. Christy Bishop

    This is so good! How long will it keep in the refrigerator?

  17. I can’t find one made without citric acid….any ideas?

  18. Definitely going to try this! 😀

    –What does heart of palm taste like?

    -Have you tried using artichokes instead?

  19. Thank you so much for the recipe, it looks amazing. I was wondering if citric acid ok on AIP protocol? I thought we were not allowed to have it. Thank you in advance!

  20. Just made two half batches of this – one with 1can + 1/4c olive oil & 1/2 clove garlic. It seemed a little bitter & had an after taste. Then made a half batch with only about 1tbsp olive oil & added some honey. I think I prefer with less olive oil & the honey evens out the flavor a little. Thank you so much – this is now a staple in my AIP kitchen.

  21. I will definitely try this, thank you & as someone else said, I think I will try an artichoke heart as another variation to try! I am in the same boat with you for reactions & am trying to find a good substitute to soy free veganaise, as it has a few questionable ingredients – I will let you know how it works. As I make ranch. Pesto-naise, and spinach dip etc all our creamy things we miss with it (I can’t have coconut & am very limited on avocado use – so your recipe could be my life saver )

  22. Should you refrigerate this? How long will it stay fresh? It’s great! Thanks!

    • Yes! I refrigerate it and have never had it stay in my fridge for more than a few weeks but I imagine it would be fine for at least a week 🙂

  23. This is wonderful! Thank you so much for posting this! Every other aip mayo has been yucky. God bless you!

  24. This is wonderful! Thank you so much for posting this! Every other aip mayo has been yucky. God bless you!

  25. Look forward to trying this! I have been AIP since late June and don’t yet know what is gone long-term from my diet other than soy, which is ubiquitous. I miss the flexibility a mayo or dip makes. Will also try this this with artichoke hearts.

  26. Oceanskater

    The hearts of palm you linked are not AIP compliant. Do you have a source that are?

  27. Roxy Bruntmyer

    I want to suggest you take another look at the coconut oils. refined has been processed and exposed to contaminants. Unrefined has not been processed to that extent. Myself and several friends get a rough reaction to the refined and have no trouble with unrefined.

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