Eosinophilic Esophagitis Friendly Dijon Aioli
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Learn more →Ingredients
8 servings
- 3 tbsp aquafaba (liquid from a can of chickpeas)
- 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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