So here’s the final of the trio of dips from the last few weeks – veganized aioli (that slightly lurid yellow dip in the bowl). I had heard of the mythical properties of aquafaba and how it can be used to replace eggs in a whole variety of recipes – meringes, mousse, ice cream, mayo, butter and mozzarella – it seems aquafaba’s potential is almost limitless…
I found the recipe for this garlic aioli on Lauren Caris’s website. It’s easy to follow and is made with ingredients you probably have in the cupboard already:
- 3 tbsp aquafaba liquid drained from a can of chickpeas
- 1 tbsp apple cider vinegar
- 1/2 tsp Dijon Mustard
- 1/2 tsp Salt
- 1 cup (236 ml) vegetable oil or any other kind of flavourless oil (I used a very yellow rapseed oil, which I think contributed to the fluorescent result.
- 1 tsp Lemon Juice
- 2 cloves garlic minced
Add the aquafaba, vinegar, mustard and salt to a bowl and blitz for a second with an immersion (hand) blender so everything is combined.
Keep the immersion blender running constantly and VERY slowly drizzle in the oil, making sure it is fully combined as you go. Don’t add it too fast or it will turn liquid and you’ll go beyond the point of salvation.
The mayonnaise will suddenly turn thick. Once all the oil is combined and thoroughly mixed. Add in the lemon juice and garlic and mix thoroughly.
Confession time: I decided to not use a hand blender and use a food processor instead – I still followed all the points above, but for some reason it didn’t ‘fluff up’ like a mayo and was still a bit runny. Lesson learned, if someone more experienced shows you how to do it, follow their wise advice!