Creamy Dairy And Egg Free Garlic Aioli (Vegan)
Creamy and garlicky aioli sauce made egg free and allergy friendly
Equipment
- 1 fine grater
- 1 Citrus juicer
- 1 stick or immersion blender
- 1 tall jug
- measuring cups and spoons
Ingredients
- ¼ cup aquafaba (liquid from canned chickpeas)
- 2 teaspoons sugar
- ½ teaspoon lemon juice
- ½ teaspoon mustard powder
- 1 or 2 cloves fresh garlic, finely grated
- 1 pinch salt
- ¾ cup canola oil (or other neutral tasting oil)
Instructions
- Place all ingredients except the oil into a tall mixing container or jug. Blend the ingredients together with a stick/immersion mixer until well combined.
- With the blender still running, gradually add the oil to the mix. Add the oil slowly, over 1 to 2 minutes, to ensure that it emulsifies and creates a thick creamy consistency. If you find the mixture is a little too thin you can add a little more oil while continuing to blend.
- Spoon garlic aioli into bowl and serve. Alternatively store in a clean jar with a tight fitting lid in the fridge for later use.
Notes
This recipe makes about 1 cup of egg free aioli , or about 8 servings of 2 Tablespoons per serve. Egg free aioli will keep in an air tight container or jar in the fridge for up to 10 days. Not suitable for freezing.