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Paleo Lemon Aioli Sauce


What’s up with this random post of a paleo lemon sauce? Hmmm. Well, I’ve got a delicious new recipe for you tomorrow that brings this easy aioli recipe front and center…

I originally made this aioli sauce because we wanted something that would go well with seafood and veggies. And boy does it! And it’s so easy you will go back to it again and again for a light and refreshing topping for all kinds of dishes.

So consider this a little teaser. Tomorrow I’ll reveal all. In the meantime, think crab. Crispy and pan fried with a little spice. Oh yeah, now were talkin’. 

Stay tuned for more…tomorrow’s recipe is perfect as a tasty appetizer or even for a main course meal. And because it’s the holidays, it’s a healthy and flavor-packed dish you can enjoy with your non-paleo friends.

Try this sauce out. It takes all of 2 minutes to make. Put in in the fridge for awhile and it will thicken a bit. Then spoon it over whatever you want.

P.S. Asparagus is lovely with this sauce.

Until tomorrow…

Lemon Aioli Sauce

Lemon Aioli Sauce


  • 1/2 cup extra virgin olive oil
  • 1 egg
  • 1/4 tsp garlic
  • 1/4 tsp salt
  • 1 tsp dijon mustard
  • 1 tbs fresh-squeezed lemon juice


  1. Add all ingredients to a blender and churn until emulsified
  2. Tip: Make ahead of time and refrigerate the day before or the morning before serving to thicken
  3. Keep refrigerated! Discard any unused sauce after 2-3 days

4 replies
  1. Anonymous
    Anonymous says:

    I LOVE your Paleo recipes! I have so many Paleo cook books and the recipes are so complicated. and I don’t like more than 1/2 of them in the book. A complete waste of money. Yours are easy to follow and delicious! It helps my family so much, because I’m not know to be a good cook. Thanks! Keep them coming!! 🙂

    • Trina B
      Trina B says:

      Thank you so much! It’s people like you that keep me motivated. Honestly. I really appreciate you taking the time to let me know. It means a lot. I hope you enjoy more of our recipes in the future. 🙂

    • Trina B
      Trina B says:

      You can use yellow mustard if you have it. The mustard helps to emulsify the sauce. If the taste is off and you have horseradish, you can add a little for flavor. Hope this helps! 🙂


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