This bright, garlicky aioli whips up entirely from plant-based staples, using aquafaba to build a silky, mayo-like emulsion without any eggs at all. A slow, patient drizzle of oil while blending is the trick to getting that thick, creamy texture, and fresh lemon juice along with sharp Dijon mustard keeps every spoonful tangy and vibrant. Minced garlic brings a punchy, savory backbone, while a finishing touch of extra virgin olive oil ties the whole sauce together with that distinctly Mediterranean richness. A short chill in the fridge lets the flavors settle and the texture firm up just enough for spreading, dipping, or dolloping. It's a simple, olive-oil-forward condiment that fits beautifully into a Mediterranean way of cooking, whether you're using it on roasted vegetables, grilled fish, or a hearty sandwich.
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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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