By Elisa Booker

October 19, 2018

Easy, quick and authentic-tasting aioli taken from Lauren Caris Cooks website

  • Prep: 10 mins


3 tbsp aquafaba

1 tbsp apple cider vinegar

1/2 tsp Dijon Mustard

1/2 tsp Salt (if you're concerned it will be too salty, add half of the salt initially and then add salt to taste at end along with garlic and lemon)

1 cup (235 ml) vegetable oil (I use rapeseed - a light version, NOT cold-pressed virgin)

1 tsp Lemon Juice

3 cloves garlic, minced


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


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