Citric Garlic Aioli GF DF Low

Makes 1 ¼ cups


  • 2 large cloves of garlic
  • 260 ml rice bran oil
  • 1 egg
  • ½ tsp citric acid
  • 1 tblsp boiled water, cooled until it is room temperature


  • Preheat the oven to 2200C
  • Boil some water and cool it back to room temperature
  • Take the outer skin off the garlic cloves and cut off the top quarter of the clove
  • Use alfoil to form a small ‘tray’ to hold the garlic cut side up
  • Drizzle 2 tsp of oil over the garlic and then completely cover and seal it with the foil
  • Place in the oven for 40 minutes
  • Remove from the oven and cool
  • Scoop out the pulp and discard the skin shell
  • Place the garlic pulp, citric acid and egg into a cylindrical bar-mix whisking dish
  • Puree these ingredients together with the bar-mix
  • Add 1 tsp of oil and whisk with bar mix
  • Continue adding the oil in small amounts and whisking until about half the oil is added and the mixture has thickened
  • Now you can add the rest of the oil, still gradually, but in larger quantities each time
  • If you feel it is too thick once all the oil has been added, add about 1 tablespoon of cooled water and whisk together

Suggested uses

  • Use as a dipping sauce for meats, seafood and vegetables
  • Spread over sandwiches and wraps
  • Puree 1 tablespoon of parsley into the Aioli to change its flavour
Disclaimer: Please note that the food chemical elimination diet is a testing tool to find which food chemical substances your body is sensitive to. It is not intended to be a life-long diet. This procedure should be done with the supervision of your dietitian. Once the elimination investigations are complete you need to add foods back to the diet, from the food chemical groups you have been avoiding, to find your tolerance levels to the substances to which you are sensitive.

The following recipes fall into 4 main categories and will help you through this diet investigation and or the initial re-introduction of moderate chemicals.

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