Thursday, September 18, 2014

Fagan Eats Paleo Recipe: Kitty Cup Aioli

Kitty Cup Aioli
Garlic mayonnaise packed with flavor and nourishing ingredients!

Almost every Paleo blogger has their own recipe for mayonnaise.  It's kind of impossible not to.  After you make it enough times, you tweak and perfect and make it your own.  So, this recipe is something I normally make for us at home when I do my batch cooking prep--aioli!  I love eating this with eggs, on greens, or I dip veggies in it.  

Aioli (aka garlic mayonnaise) is a versatile sauce, super packed with flavor.  I like to have it on hand at all times.  This stuff is easy to make, tastes delicious, and lasts quite a while in the fridge.  Making your own mayonnaise/aioli at home is a must for those of you doing weekly batch cooking.  

Aioli is a sauce made up of lemon juice, olive oil, garlic, seasoning, and normally eggs yolks.  It's often used seafood soups, and on top of roasted chicken, pork, and fish.  (YUM!).  You can add  herbs or other ingredients to it--dill, tarragon, basil, thyme, roasted red peppers.  The possibilities are endless.  

So, I like to call this  "Kitty Cup Aioli" because I make it using an immersion blender in a kitty mug, which is perfect for the task. And (drumroll) here it is:

The infamous kitty mug!

Anyway, to make this magical little lifesaver sauce, you just throw all the ingredients into a mug or a jar or whatever is just the right size to fit an immersion blender in it, put in the immersion blender and let it work its magic.  

Before the magic begins.  

And after.  Voila!  So easy.  
This recipe is great for dipping veggies too!

I hope you all enjoy!


Kitty Cup Aioli
by Jamie Miller
Keywords: blender low-carb paleo primal ancestral American
Paleo-friendly aioli.
  • 1 pastured egg
  • 1 T lemon juice
  • 1/2 t organic mustard
  • 1/4 t sea salt
  • 2 cloves of garlic
  • 1 1/4 c light olive oil
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  • Add all the ingredients to a cup or a mug that will fit an immersion blender in it.
  • Then put the immersion blender in and blend until the aioli has emulsified.

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