Vegan Alioli
Everyone's favourite garlicky Spanish style mayonnaise, veganised!
Servings: 1 Jar
Ingredients
- 6 Tbs Aquafaba Aka- the cooking juice from chickpeas.
- 1 teaspoon lemon juice
- 2 cloves garlic finely minced
- 1 teaspoon french mustard
- 3-5 Tbs olive oil
- ½ teaspoon tapioca flour
- Sunflower oil/ Rapeseed oil or other neutral oil as much as you need so the mayo comes together
- pinch salt
Instructions
- To prep the aquafaba, freeze it in icecube trays overnight. This somehow concentrates it and helps the mix emulsify
- Use 3 icecube tray's full of frozen aquafaba (around 6 Tbs) and pop them into a blender or food processor
- Blend until the aquafaba had melted, add the garlic and bland some more until it all starts looking foamy/creamy.
- Add the lemon juice & mustard and blend until combined.
- Add the olive oil slowly whilst blending.
- Add the sunflower oil/other neutral oil in a slow drizzle through the funnel until the mix starts looking like mayonaiise/alioli
- Taste the alioli and add extra salt, lemon or olive oil to taste. Blend again to mix.
- By now, the alioli should start to emulsify and become thick. To help it keep the emuslification, add a scant teaspoon of tapioca flour.
- Refrigerate as needed. The Alioli will end up quite 'fluffy' and creamy if you leave it in the fridge overnight.
Notes
#The alioli will keep for roughly two weeks in the fridge