Description
This Vegan Garlic and Black Truffle Aioli will have you saying goodbye to store-bought aioli forever! It’s a breeze to make, loaded with flavor, and can be made at home with just a handful of simple ingredients.
Ingredients
- 3 tablespoons aquafaba (liquid in a can of chickpeas)
- 1 teaspoon lemon juice
- 1/2 teaspoon salt
- 2 teaspoons dijon mustard
- 1 large clove of garlic, minced (or 1/4 teaspoon garlic powder)
- 3/4 cup neutral oil
- 2 tablespoons black truffle oil
- Black pepper, to taste
Instructions
- Combine the aquafaba, lemon juice, garlic, salt, and mustard in a tall, narrow container.
- Place the immersion blender into the container and begin blending. While blending, slowly drizzle in the oil and truffle oil in a steady stream until the mixture thickens into a creamy, mayonnaise-like consistency. With our immersion blender, this typically takes 1-2 minutes.
- Season with black pepper to taste. Enjoy!
Notes
- Storage: When stored in an airtight glass jar, leftover aioli will keep for 3 days in the refrigerator. If you want it to last longer (up to 1 week), swap the fresh garlic with garlic powder.
- Freezing is not recommended.
- *If you don’t have an immersion blender, you can also use a food processor or small blender following the same process.
- Prep Time: 5 minutes
- Category: Condiment
