By Elisa Booker
October 19, 2018
Easy, quick and authentic-tasting aioli taken from Lauren Caris Cooks website
1Add the aquafaba, vinegar, mustard and salt to a bowl and blitz for a second with an immersion blender so everything is combined.
2Keep 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.
3The aioli will suddenly turn thick.
4Once all the oil is combined and thoroughly mixed. Add in the lemon juice and garlic and mix thoroughly.
Can keep in fridge for a week