Homemade Aioli-Whole30 approved

So throughout the Whole30 I have been mentioning homemade aioli (which is fancy for garlic mayo) and I had a dear friend ask me for the recipe!  Well here you go Ms. Steph, now get to work!

Homemade Aioli
Makes 2 Cups-Keeps one week refrigerated

1 pasture egg yolk from a trusted source, it will be raw
1 cup olive oil
1 cup macadamia oil or avocado oil
2 cloves of garlic, minced
1 T fresh squeezed lemon juice
1 T lemon zest (optional)
2 tsp of stone ground mustard

Begin by mixing the egg yolk, garlic, and mustard in a food processor.  You will need a food processor with the little hole in the lid, where it says "for oil".  If you do not have one, you will need to pour the oil at a slow constant pace.


Once all the oil has been incorporated, season with salt and pepper to your liking.  You can use this with grilled veggies, like asparagus or on chicken.  It makes a great bonding agent for chicken or tuna salad!

Have you made aioli before?  What did you put in yours?