Authentic aioli/allioli is vegan and it means garlic and oil in Catalan and Provençal, as those are the two main ingredients. This sauce is traditionally made with mortar and pestle. In this recipe, I’m using an immersion stick blender, but it is crucial not to over-blend the oil (creates bitterness).
Ingredients:
1 cup good quality Spanish olive oil – the flavor of your aioli depends on the quality of olive oil you use.
½ cup of soy milk (room temperature), (I like to use soy milk @vitasoy_aus_nz )
1 Tbsp of lemon juice/white vinegar (more to taste)
½ tsp garlic powder (optional)
¼ tsp of sea salt (more to taste)
3 cloves of garlic, minced
Instructions:
Make sure soy milk and olive oil are at room temperature. Otherwise, they may not emulsify.
Pour soy milk and lemon juice into the blender cup. Add salt and garlic powder and whisk to combine.
Mince the garlic and add it to the mixture.
Pour in the oil and set aside for 5 minutes.
Place the blender on the bottom of the cup and blend only until emulsified, pull to the top of the sauce and push to the bottom of the cup twice to make sure everything is combined. Do not blend for longer.
Remove the blender and place the sauce in a jar. Store in the fridge for up to 7 days. It tastes best on the 2nd day once it has had time to infuse with flavor.
Enjoy! 💚
