Holy Aioli!

Holy Aioli!

Brandon
Brandon

I love garlic, and want to put it on everything. All my dreams came true when I discovered the magical world of aioli. If you were curious, aioli is basically just a fancy way of saying mayonnaise β€” generally they are egg based. If you’re opposed to the thought of consuming raw eggs, have I got a recipe for you!

Egg-Free Garlic Aioli

Egg-Free Garlic Aioli
 
Ingredients
  • 4-5 Cloves Garlic
  • 1 tsp. Salt (more to taste)
  • Pinch Cayenne Pepper
  • ¼ Cup Extra Virgin Olive Oil
  • ½ Cup Aquafaba
  • ¼ Lemon - Juiced
Instructions
  1. Crush garlic, salt, and cayenne pepper to a paste.
  2. Slowly whisk in oil, lemon juice, and aquafaba.
  3. Whisk until desired consistency.

This recipe uses aquafaba to try to thicken the aioli, along with creating an emulsion with the garlic/salt paste, oil & lemon juice.

Aquafaba is just the water leftover from a can of chickpeas (garbanzo beans). It basically acts like egg whites, so it can be used as a replacement for them in vegan dishes. All of this I learned recently β€” credit whe

re it’s due, I got the idea of using aquafaba from one of my very best friends. Thanks Whitney! πŸ˜€

Garlic aioli is great basically on everything β€” don’t feel constricted to sweet potato fries and asparagus! It’s also great in sandwiches as a spread, or anything you want to make taste like garlic.

It’s delicious, easy to make, and inexpensive. Also you can blend it with the chickpeas you drained to make a delicious garlic hummus!

Nom Nom!

Brandon
Coborn’s Inc. Web Designer

Frugal Foodie with Brandon

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