AIP Garlic Mayo

Made with only 4 ingredients, this garlic mayo will be go your go-to autoimmune protocol approved condiment! Use the mayo as is or add it to sauces, marinades and dressings!

a glass jar filled with garlic mayo on a wooden board with a cream napkin

Since starting the Autoimmune Protocol, this mayo has quickly become one of my favorite ingredients to have on hand!

Traditionally mayo is made with eggs and oil; but because eggs are not allowed on AIP, coconut butter works as a great substitute! I first found this recipe when reading through the Autoimmune Paleo Cookbook and knew it was just too good not to share here too.

a glass jar filled with garlic mayo and a carrot being dipped into mayo

All you need is coconut butter, avocado or olive oil, garlic, salt, and water. And a blender! I found that this is super easy to make with an immersion blender. This is the blender I have and it’s only $30 – such a great deal!

a glass jar filled with garlic mayo on a wooden board

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a glass jar filled with garlic mayo and a carrot being dipped into mayo

AIP Garlic Mayo

  • Author: Ellie
  • Prep Time: 5 mins
  • Total Time: 5 mins
  • Yield: 1.5 cups
  • Category: Condiment
  • Method: Blender

Description

Made with only 4 ingredients, this garlic mayo be will go your go-to autoimmune protocol approved condiment! Use the mayo as is or add it to sauces, marinades and dressings!


Ingredients

1⁄2 cup coconut butter, slightly warm
1⁄2 cup warm water
1⁄4 cup avocado oil
4 cloves garlic
1⁄4 teaspoon salt


Instructions

Add all ingredients to a blender and blend until smooth. I used my Cuisinart immersion blender for this is and it was perfect!


Notes

You can keep this in the fridge but is will harden. Make sure to bring it to room temperature before using. Or just keep it in your pantry!

a glass jar filled will mayo

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