w/o Garlic Scape Aioli
I came across a recipe for Cheater’s Aioli by Cookie & Kate that I’ve adapted to be gluten & top allergen free…
And I’m obsessed.
I’ve been eating it every day for lunch smeared on an open-faced sandwich consisting of: half a Kitch Organic pita, Violife Smoked Gouda, & gluten-free chicken patty* with sliced red onion and a handful of microgreens on top.
It’s funky and garlicky and totally addictive.
If you can get your hands on fresh garlic scapes definitely give it a try. It’s also great on burgers; as a dip for roasted fingerling potatoes; a little drizzle on plain chicken — wherever you need a hit of funky flavor.
INGREDIENTS:
One 4 to 5 inch piece of garlic scape
2 teaspoons fresh lemon juice
Sprinkle of kosher salt
½ cup gluten & top allergen free mayonnaise (like Hellman’s Vegan Dressing & Spread)
¼ teaspoon dijon mustard (totally optional, it’s great with or without)
METHOD:
Cut the garlic scape into ½ inch pieces. Using a garlic press, squeeze the pieces (a few at a time) to extract the juice (and the pulp from pressing) into a shallow bowl. Add the lemon juice and a sprinkle of salt, give it a stir, and set aside for 10 minutes.
Add the mayo and mustard (if using) to a mason jar*. Strain the garlic scape/lemon juice in a fine mesh strainer and add it to the jar (after separating and discarding the chunky bits). Screw on the mason jar lid and shake to combine.
Sore in the refrigerator and use within a few days.
*Alternately: You can whisk the ingredients together in a small bowl if you don’t have a mason jar. But do I need to mention that? Probably not,. You’re a smart cookie.
This recipe can easily be made without gluten and the top nine food allergens.
Only nine foods are responsible for about 90% of food allergies in the United States: wheat, milk, soy, egg, peanuts, tree nuts, fish, shellfish, and sesame. It’s your personal responsibility to source safe ingredients, and check the safety of products I recommend (as manufacturer’s can change their formulas at any time without warning). Check out my Food Label Guide to learn how.
*The Golden Platter All Natural chicken patties I use may not be suitable for those with soy allergies because they use soybean oil to set the breading. That said, highly refined soybean oil is generally considered safe for individuals with soy allergies and is exempt from allergen labeling requirements. Unfortunately, Golden Platter does not specify if the soybean oil is highly refined or not.
Always use safe handling practices when preparing gluten and allergen-free recipes:
Wash hands with soap and water (hand sanitizer does not remove allergens).
Wipe down all surfaces and use clean equipment.
Avoid cross contact of ingredients that aren’t safe and be mindful that allergens can become airborne in flour or powdered form.
Don’t share equipment among recipes. For example: use a dedicated spoon for regular pasta and another for gluten-free pasta — don’t use one spoon to stir both pots.
Clean your grill, use a clean grill pan, or tin foil barrier when preparing a Without Options recipe.
Save the packaging (or snap a photo of the ingredient list) of any processed items you use in a Without Options recipe. You can then share that information with your food sensitive guests if necessary.
Spirits and liquor are exempt from labeling laws and may contain allergens. For this reason, always consult guests before serving them alcohol (whether in a recipe or on it’s own).
Regarding processed ingredients: Always inspect the label of each product, every time, as manufacturer’s recipes and formulas can change (often without warning) and can vary between product size.
