Recipe: Buffalo Aioli {Whole30}

An easy-to-make, healthy dipping sauce that is perfect for when you want a little kick.

I am a condiment girl through and through.

And, unfortunately, if I’m doing clean eating or Whole30 in the most honest way possible, condiments are pretty much a no go.

Unless you make them yourself.

And, really, thank goodness for that option.

I have been making my own mayonnaise for a few months now, before I started Whole30, and, quite honestly, it is amazing. You can read about it here.

But woman cannot live by mayo alone.

So when I spied a recipe for buffalo aioli that was Whole30-approved, I could not make it fast enough.

And now that I’m on my third batch in as many weeks, it was time to share it with you.

I love all things buffalo (this roasted cauliflower recipe is another delicious example), and while these aren’t buffalo wings, the buffalo aioli tastes awesome as a dipping sauce for roast chicken. Or roasted potatoes. Grilled chicken. Vegetables. And likely a million other things as well.

It’s got a slight kick to it, which you can, of course, adjust by adding more or less hot sauce to it, but as written, it’s the perfect amount. Not so hot that you’re grabbing for a glass of water, but enough that you notice that it’s there.

Make it.

You won’t be sorry.

Buffalo Aioli
Recipe courtesy of Alida’s Kitchen

Ingredients
1 egg yolk
2 garlic cloves, minced (I use three)
1 tablespoon Dijon mustard (I use Annie’s organic because it’s Whole30 approved)
1 tablespoon hot sauce (Frank’s is Whole30 approved)
1 tablespoon lemon juice
1 teaspoon paprika (I use smoked paprika)
3/4 cup extra virgin (light) olive oil

Directions

1. Put egg yolk, garlic, mustard, hot sauce, lemon juice, and paprika in a small bowl and whisk to combine (I used my mini blender/food processor).
2. Slowly pour in olive oil, whisking constantly until fully combined. Refrigerate.

Print it!