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Southwest Aioli Sauce

Posted Nov 17 2012 10:11pm

Did you know that your body will tell you what it wants and doesn’t want? Mine has practically been screaming at me about the following:

-No Coffee. I used to love coffee. I have been drinking it since I was 12 years old (no lie). But, when my naturopath told me to give it up 6 weeks ago, I did and it was the easiest and best thing I have ever done! Now, when I look at coffee or try to drink it, it tastes horrible and I spit it out.

-No Fruit. I used to love to eat fruit. Like, multiple times a day. But, now, my palate has changed so much that apples and bananas, my go-to fruits, are suuuuper sweet and yucky now! The texture and taste are super unsettling. Crazy!!

-Sleep. I MUST have 8-9 hours of sleep, no matter what. I will eagerly trade in a blog post or exercise session to make sure I get enough sleep. This has done wonders for my adrenals and thyroid!!

-Bone Broth. I crave it! It’s been like a magic eraser for my wrinkles and cellulite!

-No Nuts. I can’t remember the last time I made a dish with nuts or even ate nuts! It has been so natural to let those go. An occasional macadamia might suffice, but almonds and all the rest just leave me feeling yucky.

Anyways, those are just some of the health shifts I am noticing in my body. Have you noticed anything like that happening on your health journey?

Want to know what the best sauce ever tastes like? Then make this magic! It’s creamy, tangy, mildly spicy and goes with just about everything!! We feature it at the cart with our chicken tenders, but I put it on just about everything!! It’s important to incorporate good fats into your diet for satiety and health. I always feel ten times better if I have had fat in a meal. I have learned to tell the difference.

Southwest Aioli 

(Featured at Cultured Caveman)


4 eggs

8 cloves garlic

8 tbsp green chiles

2 tsps dry mustard (as tempting as it is to use wet mustard, I recommend heading to the bulk spice section in the store and getting the powder)

3 tbsp + 2 tsps lemon juice

1 tbsp + 1 tsp apple cider vinegar

1-2 tsp sea salt

3 cups extra virgin olive oil (I haven’t tried subbing for Avocado or Walnut oils, so user beware. Plus, EVOO is cheaper!)


Mix all ingredients, except oil, into food processor and blend until well mixed with no big chunks of chili. Pour mixture into Kitchen Aid Mixer bowl  or large bowl if you’re going to use beaters. (You can do this in the blender and food processor, but I have not tried it with either).

Next is the important (and pain in the butt) part. Turn your mixer on the 2nd highest speed and S-L-O-W-L-Y pour in your oil. Aim for a stream that is about 3 hairs width and no more. You want the oil and mix to congeal and get nice and incorporated. It should take you a minimum of 10 minutes to pour in your oil. The slower you pour, the fluffier your aioli will be.

You want fluffy aioli, trust me. When it cracks and breaks, it gets all liquidy and yucky. Aim for fluff and volume.

Store in an airtight container for a week (or more) and put it on everything to get some great fats to help you fell full and satisfied!! Try serving it with sweet potato fries, chicken tenders (like I did below), over any veggie or stir fy works great!

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