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!
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.
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!
AIP Garlic Mayo
- Prep Time: 5 mins
- Total Time: 5 minutes
- Yield: 1.5 cups 1x
- 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!
How long will this last for ? Thanks for an alternative to palm shortening 🙌
Hi Jennifer! This should keep in the fridge for about a week. Enjoy!