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 — 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
- 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
- Crush garlic, salt, and cayenne pepper to a paste.
- Slowly whisk in oil, lemon juice, and aquafaba.
- 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 — credit whe
re it’s due, I got the idea of using aquafaba from one of my very best friends. Thanks Whitney! 😀
Garlic aioli is great basically on everything — 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!
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