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.
2 large cloves of garlic, peeled
2 tbsp of dijon mustard
juice of one lemon
1 cup of good olive oil, approximately
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.
Bearnaise style- add tarragon, chervil, pepper and shallots
Choron style- add tomato puree
Paloise style- add mint instead of tarragon