The Best Egg-Free Aioli
Servings: 1 cup
Ingredients
- 3 tbsp aquafaba liquid drained from a can of chickpeas
- 1 tbsp apple cider vinegar
- 1/2 tsp dijon mustard
- 1/2 tsp Salt
- 1 cup (236 ml) vegetable oil or any other kind of flavourless oil
- 1 tsp Lemon Juice
- 2 cloves garlic minced
Instructions
- Add the aquafaba, vinegar, mustard and salt to a bowl and blitz for a second with an immersion blender so everything is combined.
- Keep the immersion blender running constantly and VERY slowly drizzle in the oil, making sure it is fully combined as you go. If you add it too fast, the whole thing will turn liquidy and isn't redeemable. If you find you're getting a bit of oil on the top, stop adding the oil and just blend for a little while before continuing.
- The mayonnaise will suddenly turn thick. Once all the oil is combined and thoroughly mixed. Add in the lemon juice and garlic and mix thoroughly.
Notes
Store the mayonnaise in the fridge for up to 7 days in a sealed container. Best eaten on the 2nd day after the garlic has had a chance to infuse.