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Are you a dip person? I am. If I could have some sort of dipping sauce with every meal and even more specifically an aioli, I would. Eating AIP-friendly has its challenges but that doesn’t mean you have to miss out on dipping your sweet potato fries into a punchy aioli.
Traditionally this sauce is called toum. It is a Lebanese sauce that is added to sandwiches or as a dip. The same chemical reaction called “emulsification” that happens while making mayonnaise is what happens when you combine acidic garlic and lemon with a fatty substance like avocado oil. Blending them together causes them to thicken into a mayonnaise-like consistency.
When making this sauce, it’s important to make sure that the garlic is smooth before you add the lemon and oil otherwise it won’t emulsify properly. Also, to dull some of the bitter bunch of garlic, you can slice the garlic in half and remove garlic germ (the center vein). You can use this as a marinade or a sauce. Store in the fridge for up to two weeks.
- In a food processor, combine the salt and garlic. Blend until very smooth. You may have to pause and scrape down the sides of the processor.
- Add about 2 tablespoons of lemon juice and process for about 15 seconds to distribute the lemon juice.
- Slowly add about half a cup of avocado oil while processing. Make sure that the consistency resembles mayonnaise before moving on.
- Add the remaining lemon juice and process for about 15 seconds to distribute the lemon juice.
- Slowly add remaining avocado oil while processing. Store in fridge up to 2 weeks.