Go Back
+ servings
Lacto-Fermented Garlic Aioli in a glass jar

Lacto-Fermented Garlic Aioli

An easy recipe for the best ever Roasted Garlic Aioli made in your food processor! Tastes so good as a dip for chips, or veggie sticks! 
Prep Time 5 mins
Total Time 5 mins
Course condiment
Cuisine American
Servings 1 jar
Calories 1389 kcal


  • 2 egg yolks
  • 2/3 cup expeller pressed coconut oil no coconut oil flavor
  • 1/2 head roasted garlic wrap a head of garlic in tin foil and bake for 25 minutes on 400
  • juice of half a lemon
  • 2 tbsp whey
  • dash of Himalayan salt


  • Put the egg yolks in a blender and add the garlic.
  • While the blender or food processor is on low, slowly pour in the coconut oil. I mean, a very slow stream. Go slower!
  • Once all the coconut oil is gone and it's nice and thick, add the lemon, whey and sea salt.


Store on the counter for several hours (I left mine out overnight).


Serving: 1jarCalories: 1389kcalCarbohydrates: 5gProtein: 6gFat: 154gSaturated Fat: 129gCholesterol: 390mgSodium: 19mgPotassium: 95mgVitamin A: 520IUVitamin C: 4.4mgCalcium: 72mgIron: 1.2mg
Keyword food processor aioli, homemade healthy aioli, roasted garlic aioli
Tried this recipe?Let us know how it was!