Creamy, tangy, garlicky...perfect
A traditional aioli (mayonnaise) is made with garlic, oil, and egg yolk. I’ve swapped out the raw egg yolk for dijon mustard in this vegan aioli recipe. It is very similar to a hollandaise sauce.This is such a versatile recipe, and can be used as a mother sauce to form other dips, sauces and spreads.
Ingredients:
2 large cloves of garlic, peeled
2 tbsp of dijon mustard
juice of one lemon
1 cup of good olive oil, approximately
Salt
Directions:
1) Place garlic, olive oil and lemon juice in food processor. Blend for a minute or two, stopping to scrape down the sides with a spoon.
2) Leave the food processor on and gradually add olive oil in a thin stream. The sauce should emulsify and thicken up. Season with salt and pepper.
Variations:
Bearnaise style- add tarragon, chervil, pepper and shallots
Choron style- add tomato puree
Paloise style- add mint instead of tarragon
Add shallots, tarragon and chervil to make a Bearnaise style sauce
Oh that looks perfect! I was planning on making aioli soon, so I’m definitely bookmarking this. I’m always amazed at how these sauces magically thicken while you add in the oil…
I’m so happy this recipe is adding to your culinary adventures Bonnie! I know, it’s like magic watching it thicken isn’t it? This sauce was so yummy, I slathered it on toast with tomatoes and fresh basil. Talk about a luxurious sandwich! Plus making your own is always better than buying the processed stuff.
Wow – this is great! I bet it tastes fabulous!
It was absolutely fantastic on a veggie sandwhich. I love that it’s fresh and healthy, and costs a fraction of buying vegannaise from the store.