This creamy, garlicky aioli whips up right in the blender, with aquafaba standing in for eggs to create that same silky, thickened emulsion you want from a good aioli. A slow, steady drizzle of neutral oil is the key technique here — it builds the body and gives the finished sauce that rich, spoonable texture, while sharp Dijon, fresh garlic, and a bright hit of lemon juice keep every bite lively. A finishing touch of extra virgin olive oil rounds it out with a fruity depth right before it goes into the fridge to firm up and meld. Since every ingredient here is naturally free of wheat and gluten, this one is an easy, reliable addition to a gluten free kitchen — no special sourcing headaches, just a smooth, punchy condiment ready for fries, roasted vegetables, or a sandwich upgrade. Keep a jar on hand and you'll find yourself reaching for it constantly.
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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.
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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