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Cilantro-Lime Aioli
Background info: The first written mention of a sauce resembling aioli dates back to Ancient Rome, from the renowned historian, Pliny the Elder. Due to the expansion of the Roman Empire, many historians theorize that Italy is the true origin of aioli. In modern times, aioli is now seen either as a symbol of velvety luxury in restaurants, or synonymous with mayonnaise.
Although some debate exists whether “true aioli” is olive oil or egg-based, this recipe offers the best of both worlds. Egg yolks (we recommend pastured eggs) are an abundant source of essential amino acids, minerals (such as calcium), and are also one of the few animal products containing Vitamin D. The lime and lemon not only add a proper zing to this aioli, but they also provide an excellent source of Vitamin C.
—Price-Pottenger
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Ingredients
- 1 whole egg
- 1 egg yolk
- Pinch of salt
- 1 clove garlic
- Juice of ½ lemon
- Juice of 1 lime
- 2 small handfuls cilantro
- 1 tablespoon raw honey
- ¼-½ cup olive oil
- ¼-½ cup coconut oil
Directions
Process eggs, salt, garlic, lemon and lime juice, cilantro, and honey on low speed in food processor or blender, increasing speed gradually. Pour in olive oil slowly until you hear a change, then add coconut oil until desired consistency is achieved. Keep refrigerated for up to 1 week.
Optional: Add 1 tablespoon whey and allow to sit at room temperature for 7-8 hours. Keep refrigerated for up to 1 month.
About the Author
Annie Dru attended the University of California, San Diego, and has studied the art of nutrition for over 25 years. She teaches a local series of classes on food preparation based on the research of Weston A. Price, DDS, and is a member of the Price-Pottenger advisory board. She has lectured at San Diego State University and the University of California, Santa Barbara. See her YouTube presentation on the “PricePottenger” channel, and visit her website at www.lardmouth.com. Annie’s DVD Easy to Make Lacto-Fermented Foods is available from Price-Pottenger. To order: price-pottenger.org/store or 619-462-7600.
Check out other Annie Dru recipes:
Published in the Price-Pottenger Journal of Health and Healing
Summer 2015 | Volume 39, Number 2
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