Recipes — March 13, 2020

Homemade Dipping Sauce Recipes

Recipes — March 13, 2020

Homemade Dipping Sauce Recipes

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Last weekend the team and I threw our own little Hello Summer BBQ party and had such fun sharing and making recipes for the occasion. Our designer Lindsay, who is eating Whole 30, made the most incredible homemade dipping sauce and garlic aioli sauce that I just have to share with you. The tomato orange sauce was perfect with the grilled chicken skewers. It would also make a perfect dipping sauce for mozzarella sticks, bread and I am envisioning this tasty tomato and orange mix as a base for a paleo pizza. For our parties roasted artichokes we had to serve a garlic aioli and Lindsay had the perfect solution. I will not lie, I am a bit of a mayo freak. I have been known to pretty much put mayo on anything (except dessert) but always cringed at the thought of the strange oils and preservatives in the store bought kind. This homemade mayo and garlic aioli is in a league of it’s own and I will never go back to store bought. Lindsay gave me a demo on how to make the perfect mayo using an immersion blender and seeing just how simple it can be and how perfectly delicious it is. . . I am sold. These are two new staples in my fridge, both paleo and Whole 30 friendly. Later today we will share the printable (and editable) recipe cards and jar labels so that you can not only make a set for yourself but package them as gifts. Perfect for a summer BBQ hostess gift or a Father’s Day gift, don’t you think? Enjoy! ~ Lia

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Discussion

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15 Comments

Amy January 14, 2017 at 2:01pm

For the lemon juice in the mayo it just says 1/2 lemon juice. Does this mean the juice from half a lemon?

Reply
1. Lia January 16, 2017 at 9:13am
  
  @Amy
  
  Yes 🙂
  
  Reply
Nichola December 18, 2016 at 6:07pm

Yum can’t wait to try! Can you please tell me how long the mayo will keep in the fridge?

Reply
1. Lia December 19, 2016 at 8:38am
  
  @Nichola
  
  The mayo should be good according to the eggs expiration date. Mine never lasts longer than a few days though, it’s THAT good 😉
  
  Reply
Rachael November 3, 2016 at 3:03pm

You may want to clarify your salt. I’m assuming you mean pink Himalayan salt and not the pink salt (containing sodium nitrate) used in curing meats.

Reply
1. Lia November 7, 2016 at 9:11am
  
  @Rachael
  
  Thanks Rachael, yes we definitely mean pink Himalayan salt!
  
  Reply
Martha May 30, 2015 at 8:08am

I see the oil amount for the mayo but none listed for the aioli.

Reply
1. Lia June 1, 2015 at 12:25pm
  
  @Martha
  
  It is the same as for the mayo. Aioli is really only mayo with garlic:-)
  
  Reply
Isabel May 30, 2015 at 6:17am

Hi, Lia!
Tku so much for these recipes, I am surely going to try them. I am Portuguese and, although I do speak a fairly good English, don’t know what you mean by “aminos” – could you explain pls?
Also, if you like homemade mayo and dips, try my garlic dip: add 2 to 3 garlic cloves to a cup of your homemade mayo, a small bunch of fresh coriander leaves and some sweet fruit vinegar to taste. Process in a normal or immersion blender (I use de immersion one) until smooth. It is fantastic with beef fondue, salads, as a dip, etc. Hope u try and like it!

Reply
1. Lia June 1, 2015 at 12:27pm
  
  @Isabel
  
  Aminos is a paloe friendly version of Soy Sauce. You can substitute it for regular Soy Sauce or Gluten Free Tamari sauce.
  
  Reply
Karen May 30, 2015 at 5:37am

What are aminos and where do I purchase ?

Reply
1. Lia June 2, 2015 at 9:49am
  
  @Karen
  
  Aminos is a gluten and soy free soy sauce, you can use regular soy sauce if you want:-)
  
  Reply
Bev May 29, 2015 at 7:04pm

Can’t wait to try your recipes. My mouth is watering already! I have been making my own mayo for years. I do, however, always use pasteurized eggs just to be safe. It’s wonderful added to slices of cooked red potatoes, slivers of red onion and sliced stuffed olives. Thanks for sharing! Bev

Reply
1. Lia June 1, 2015 at 10:31am
  
  @Bev
  
  Sounds delicious!
  
  Reply