I am an aioli lover through and through... garlic on everything and anything I say!
I have just learnt and understood the ingredient "Aquafaba" and the properties it has in cooking for those who are plant based or vegan and what amazing things you can do to transform regular cooking brine from lentils and chickpeas to cakes, meringues and vegan aioli! Much like an egg white - Aquafaba is a great replacement to whip aeration into cakes and muffins.
This aioli is just as good if not better than one made from eggs. - in my opinion it is lighter than the standard egg mayo and totally ticks all the boxes for a vegan lifestyle! - and its super easy, absolutely delicious and stores well in a jar in the fridge!
Vegan Garlic Aioli
2 Tbsp Aquafaba (brine from cooked, tinned chickpeas)
1 tsp dijon mustard
1 lemon, juiced
4 cloves confit garlic (or regular garlic, minced)
300ml canola oil
In a bowl whisk aquafaba and dijon mustard until combined.
Very slowly, start drizzling oil into the bowl while whisking and incorporating.
Keep this up until your mayo starts to thicken.
Mince garlic and add to the mayo.
Add juice of a lemon, season with salt and continue whisking until all oil is incorporated.
You should have a thick and mayo like consistency that is begging to be dunked by kumara fries!!!
Jar it - keeps well in the fridge until it runs out....... (1 -2 weeks) :)