An aioli is a rich, versatile sauce that is usually made with garlic, egg yolks, lemon juice, and olive oil.  However, during my initial elimination stage of the Autoimmune Protocol, I was steering clear of them while overhauling my gut. *Note: I do use grass-fed butter, as my body handles it well, if you personally cannot, I would recommend trying a substitute that sits well with you. Maybe ghee? INGREDIENTS: 1 Garlic clove 3 Shallots (whole, skin-on) 1 Small Lemon 4 tbsp. Grass-fed Butter (unsalted) 1 tsp. Sea-Salt (fine) & Pepper 1 tsp. onion powder 1 tsp. smoked paprika 2 tbsp. Olive Oil or Avocado Oil (The recipe yields about 1 cup of sauce.) To start – Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Rinse the shallots, garlic clove, and lemon. Cut the lemon in half, then also cut just enough of the round bottom-parts of each half so they can sit flat on baking sheet (this is important because you want to save all the juice/pulp). Then place the garlic, shallots, and lemon on …