AuthorElisa Booker
RatingDifficultyIntermediate

Creamy, garlicky, dippy goodness

Yields1 Serving
Prep Time12 mins

 3 tsp Aquafaba
 1 tbsp Apple cider vinegar
 ½ tsp Dijon mustard
 ½ tsp Salt
 250 ml Vegetable oil (I use light rapeseed)
 1 tsp Lemon juice
 2 Cloves garlic

1

Add aquafaba, vinegar, mustard and salt to a bowl a blitz with immersion blender for a few seconds

2

Keep the blender running and add the oil VERY slowly, ensuring it is fully combined as you go - the mixture will suddenly turn thick

3

Once all of the oil is combined, add the lemon juice and garlic and blend for another couple of seconds.

Ingredients

 3 tsp Aquafaba
 1 tbsp Apple cider vinegar
 ½ tsp Dijon mustard
 ½ tsp Salt
 250 ml Vegetable oil (I use light rapeseed)
 1 tsp Lemon juice
 2 Cloves garlic

Directions

1

Add aquafaba, vinegar, mustard and salt to a bowl a blitz with immersion blender for a few seconds

2

Keep the blender running and add the oil VERY slowly, ensuring it is fully combined as you go - the mixture will suddenly turn thick

3

Once all of the oil is combined, add the lemon juice and garlic and blend for another couple of seconds.

Aioli

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