I don’t remember when or where I first had aioli. But I do recall that it was paired with a perfect baguette. And after that first experience, I made aioli at home pretty often, to eat with french bread as a carb-o-licious snack. Then I started dipping french fries into it. Which naturally led to roasted veggies. Adopting a low-FODMAP diet meant saying goodbye to the grated garlic that’s the key component of aioli.
Adopting a low-FODMAP diet meant saying goodbye to the grated garlic that’s the key component of aioli.
But it didn’t mean having to say goodbye to aioli, thanks to garlic-infused olive oil. Since our gluten-free, low-FODMAP diet meant making a lot more food from scratch, I came up with a low FODMAP faux aioli to act as a quick condiment.
I Guess My Aioli is Almost Homemade
…but I’m good with that. There isn’t time enough in the day for me to make absolutely everything from scratch. I love the taste of freshly made mayonnaise. But the trade-off in time and dishes to wash by using commercially-made mayo is worth it to me.
What to Eat With Your Low FODMAP aioli
We keep a dish of low FODMAP aioli in the fridge at all times. It’s become our go-to condiment for so many things. Here are a few of our favorites:
- French fries—sweet potato or traditional
- Roasted asparagus, potatoes, and carrots
- In place of plain mayonnaise on grilled sandwiches
- As a dip for fresh veggies
- Sausages and corn dogs
I consider it a major victory that my partner recently confessed he actually preferred my low FODMAP aioli to the traditional recipe. Why? He prefers its smooth texture, and even garlic taste.
Let me know what you serve it with!
Low FODMAP Aioli a.k.a. Fauxoli
- 1 tbsp garlic-infused olive oil
- 1/2 cup mayonnaise
- 1/2 teaspoon black pepper
- Scoop mayonnaise into a small serving dish.
- Add pepper and olive oil to mayonnaise. Stir to combine.
- If you like your aioli a little less garlicky, cut down to 2 teaspoons of oil.