Anti Inflammatory Dijon Aioli

Total time10 min

Prep time10 min

Cook time0 min

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Ingredients

8 servings

3 tbsp aquafaba (liquid from a can of chickpeas)
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1 tsp dijon mustard
3 cloves garlic, minced
1 tbsp fresh lemon juice
½ tsp fine salt
¾ cup neutral oil (such as avocado oil or light olive oil)
1 tsp extra virgin olive oil
¼ tsp white pepper (optional)

Instructions

1
Add the aquafaba, Dijon mustard, garlic, lemon juice, and salt to a blender or food processor. Blend on high for 20–30 seconds until the mixture is smooth and slightly frothy.
2
With the blender running on its lowest speed, add the neutral oil in a very thin, steady stream — almost a drizzle — over about 2 minutes, until the mixture thickens and becomes opaque and creamy, with a consistency similar to mayonnaise. Do not pour the oil in all at once, as the emulsion will break.

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