Aioli
Servings
1
Prep Time
10
Cook Time
0
About This Recipe
Recipe from JVS Veganuary Cooking Class 12/01/26
An original recipe by Zoe Marks, Nomadic Green Chef
The secret ingredient in this garlic mayonnaise is a liquid called ‘aquafaba’ which is the water from a drained can of chickpeas.
Because the water is so high in protein it works well as an egg replacer and becomes thick when whisked.
This mayonnaise is also much easier than the egg version, and is guaranteed to wow even die hard mayonnaise lovers!
Ingredients
100 millilitres of rapeseed or sunflower oil
100 millilitres of olive oil
1 or 2 cloves of garlic, crushed
Juice of half a lemon
1 teaspoon of Dijon Mustard
3 tablespoons of aquafaba (liquid drained from a can of chickpeas)
Quarter a teaspoon of salt
Instructions
Add the aquafaba, garlic, mustard, and salt in a high sided bowl and blitz with a hand blender.
Keep the hand blender running and very slowly drizzle in the rapeseed oil followed by the olive oil.
If you add it too fast, everything will become too liquidy. If there's oil on top, stop and blend before continuing.
The mayonnaise will suddenly turn thick. Add lemon juice and stir through as required.