Homemade Garlic & Parsley Aioli
  • 4 egg yolks, room temp
  • 3 garlic cloves
  • a couple handfuls of fresh parsley leaves
  • ½ tsp dry ground mustard
  • ½ Tbsp fresh lemon juice
  • ⅓ cup olive oil
  • ¼ cup LouAna coconut oil, liquid state
  • 1¼ tsp salt
  • pepper to taste
  1. Add the garlic and parsley to a food processor. Pulse until roughly chopped.
  2. Add in the egg yolks, dry mustard, salt, pepper and lemon juice. Pulse a few times until combined.
  3. With the food processor running, slowly stream in the oil until well combined and creamy.
  4. I continued to mix for about 30 seconds after all the oil was added.
  5. Refrigerate. Keeps for about 1 week.
Recipe by LeMoine Family Kitchen at https://www.lemoinefamilykitchen.com/2014/06/homemade-garlic-parsley-aioli/