SERVES: a medium bowl TIME: 30 mins
We love aioli, you will soon realise that it features at most of our dinner parties and for good reason too – it is so deliciously creamy and a great base for more complex flavours. We have tried many vegan sauces on the mission to find something that fills the mayonnaise and aioli shaped hole in our lives that going vegan left and this is by far the most satisfying, we even prefer it to non-vegan original…
- Whack the aquafaba, apple cider vinegar and mustard into a bowl and use an electric hand whisk to mix together.
- Once the ingredients are combined slowly add the oil, it is really important that this is drizzled in slowly, if you add it too quickly then it will not thicken – we have tried whisking by hand and it is HARD, there is just not enough elbow grease to get it to the right consistency. This should take 5-10 minutes and at the end you will have a substance very similar to peaked egg whites when making meringues (although none of that eggs business here).
- Finally add your garlic for that classic aioli taste.
And as easy as that you have a delicious sauce that you can put on almost everything (I mean that’s what we do anyway). You can remix it with all sorts of other flavours, we often use garlic and lemon like with our vegan calamari or polenta chips. Enjoy!