Knoblauch-Aioli-Mayo zum Squeezen

The avocado oil makes it feel lighter than your typical aioli, yet it’s still thick and creamy on a sandwich. I’ve been using it as a quick dip for roasted potatoes and the garlic kick is just right without being overpowering.

The squeeze bottle is a game-changer—no more digging a spoon into a jar and making a mess. Mixed with avocado oil and cage-free eggs, it’s creamy enough to spread on a sandwich but light enough to drizzle over roasted veggies. My only gripe is that it’s gone too fast because we’ve been putting it on

I was a bit skeptical about an aioli in a squeeze bottle, but the creamy texture with the avocado oil comes out perfectly smooth every time. The garlic flavor is savory without being overpowering, and it's become my go-to for sandwiches and dipping.