As far as recipes go, this is as easy as it gets.

I don’t know about you, but I can put aioli on just about everything. Perhaps that’s an exaggeration, but it goes great with burgers, salads, sandwiches, root veggies, potatoes, artichokes, eggs, the list goes on! You’ll get some serious mileage out of this single condiment.

Once you make this no mess/ no time condiment, you can dress up any number of meals in a jiffy.

Below you have the option of making this as a fermented super-food aioli, or not. The fermented aioli will keep much longer and has the added health benefits of being a lacto-fermented food rich with enzymes and friendly bacteria that will help to heal your gut.

IMG_3134-clean-living-guide-mayo-lacto-fermented-web

Excellent over hearty greens with onions, veggies and charcuterie.

If you used farm fresh eggs

If you were able to get your hands on some yet to be refrigerated pasture-raised eggs, then without batting an eye you can go forward with fermenting the aioli.

Let the jar sit out overnight at roughly 70F (roughly 10 -12 hours), then place in the fridge. Fermented aioli will keep 4-8 weeks. I’ve had some that remained edible for way longer than that, but if you don’t trust your nose, you’ll be safe with 2-3 weeks.

You can still ferment the aioli if the eggs come from a grocery store fridge, but be sure to do a taste test before dipping in. If something went wrong, the aioli won’t have that fresh tart taste of properly fermented foods. If you’re weary or have a compromised immune system play it safe and omit the fermentation process.

Aioli, I Cannot Live Without You.

Created by Patryce Kinga Bak on May 3, 2016

Aioli is a health food too! Here’s a fermented version of the quickest, easiest, most indispensable condiment. Make it in minutes and enjoy often.

Prep Time: 5m
Cook Time: 5m
Total Time: 10m

Yield: 12 oz

Ingredients

2 Whole Eggs, preferably fresh from the market and yet to be refrigerated
3 Garlic Cloves, peeled
3/4 teaspoon Himalayan Sea salt
1 teaspoon Smoked Spanish Paprika
1 juice of whole Lime
1 cup EV Olive Oil

Instructions

Chop garlic and set aside for 10 minutes for maximum health benefits.
Toss your garlic into the food processor and mince. Leave the power on and run the processor continuously for the remaining steps. Drop the eggs in followed by the salt and smoked paprika. Let them continue to beat for about 2 minutes. Once the eggs look lightly thickened, slowly pour in the lime juice. Next using the slow drip attachment begin to pour the olive oil in. Let the mixture continue to emulsify for another 2-3 minutes.
To ferment, let the jar sit out overnight at roughly 70F (roughly 10 -12 hours). Then store in the fridge, usually for up to 2 months.