Basil Aioli

Posted by on May 17, 2013 in featured, Recipes, Sides and salads | 8 comments

Basil Aioli

Last week I mentioned I had been doing some catering and would share some recipes with you.  So here’s the first one….Basil Aioli.

Aioli is a mayonnaise-style condiment with origins in French and Italian cuisine.  Traditionally, it is made in a similar way to mayonnaise by mixing an emulsion of egg yolks and oil.  The particular difference with aioli is that it also includes a generous dose of garlic.  This might help keep a cold at bay, but it doesn’t quite fit with a low FODMAP diet.

I guess it could be argued that my low FODMAP version here is not technically aioli, but it tastes good and is versatile in how it can be used.  Last weekend we had the family around for lunch and served chicken that we crumbed with a half-half mix of breadcrumbs and finely grated parmesan; my basil aioli was a delicious accompaniment.



I start with a good quality whole egg mayonnaise.  This is not the time to choose a low-fat mayonnaise as you might find it a disappointing compromise in flavour.  Garlic infused olive oil provides a mellow garlic flavour.  If you haven’t heard yet, the fructans (chains of fructose) in garlic are not fat soluble which means oil flavoured with garlic is low FODMAP.  Finally, fresh basil leaves bring the aioli to life.



But wait, there’s a trick to achieving a vibrant green aioli that doesn’t turn brown.  Have you ever noticed the way basil leaves start to go brown after being chopped with a knife?  To avoid this, holding the basil by the stalks, I give the leaves a quick dip in boiling water to blanch, just long enough so they wilt.  Lay the leaves on a clean teatowel and gently press the water away.  Pick the leaves off the stalks and the rest is simple:


1 cup (24og) whole egg mayonnaise + 2 teaspoons garlic infused oil + 10 large blanched basil leaves

all blended together


Delicious Basil Aioli

Since our lunch I have enjoyed the leftover aioli on sandwiches, in wraps, and on the side of some frittata (recipe to come).  Aioli is also traditionally served with fish and seafood, fish soups, boiled potatoes, steamed vegetables and boiled eggs.  But don’t let tradition restrict you.

Let us all know how you enjoy some Basil Aioli.


**News flash**

This week we shipped a stock of books off to Amazon in the US.  This will mean many of you can take advantage of cheaper shipping rates – yes it is expensive sending anything from Australia.  We will let you all know when they arrive and go live on Amazon.

Check it out here.

Australian purchasers will still find the best shipping rates by ordering right here at Low

Also, we are working towards an eBook version of The low FODMAP cookbook for Ipad, Android and Kindle.  This will include updated food lists and a few little alterations to recipes to reflect these.  Stay tuned…


  1. I wonder if the green leaves of growing garlic would be low fodmap just as the green part of spring onions and chives?
    That would smoothen my transition into low fodmap considerably.
    Pernille; from Denmark where the concept of fodmaps are slowly drizzling in.

    • That’s a good question, Pernille. Unfortunately, no information is available about just the green tops of growing garlic. You could try Garlic Chives if available.

  2. Garlic-infused oil is a godsend for us low FODMAP folk.

  3. Hi Natalie,
    I just ordered your cookbook. I can’t wait! I live in St. Louis, Missouri. so I want to thank you for making it available on Amazon. I plan to recommend it to our dietician.

  4. Hi Natali!
    You are mentioned bread crumbs which is normally not low Fodmap? Tell me what Cindy of breadcrumbs you are using, please.
    Can you tel me; if I make a consommė soup, or a brown stock using onions and garlic but everything will be charged from, the rest is only soup clear and nice. Question: is that ok in low Fodmap dairy

    • Hi Freddy,
      I usually make my own breadcrumbs from either oat bread, spelt bread or gluten free bread. Most supermarkets have gluten free breadcrumbs available to buy.
      If you make a stock or soup with garlic and onion and remove the garlic and onion before eating, it is likely that fructans from the garlic and onion will be left in your stock or soup.
      Oil can be safely flavoured with garlic and onion as the fructans are not fat soluble.
      Cheers, Nat

  5. What are you doing with the garlic not going green, when you keep them in olive oil ?

    • Hi Bente,
      Are you talking about storing garlic in a bottle of oil so that the oil takes on the garlic flavour? I don’t do this for a couple of reasons… 1) It’s convenient for me to purchase garlic-infused oil, and 2) If storing garlic in oil it is recommended to use that oil within approximately 1 week and store it in the fridge due to the risk of botulism.
      It would probably be better to flavour oil by gently warming sliced garlic in an amount of oil you plan to cook and use straight away.
      Cheers, Nat

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