Whipped aquafaba stands in for eggs here, blending into a frothy base that transforms into thick, glossy aioli once the oil streams in. Garlic and Dijon mustard bring sharp, punchy flavor, while a hit of fresh lemon juice keeps everything bright and balanced. The slow-drip technique is what gives this sauce its signature creamy, spoonable texture — the same silky consistency you'd expect from a classic aioli, minus any animal products. A final touch of extra virgin olive oil adds depth and a subtle peppery finish. It's endlessly versatile: slather it on sandwiches, dunk fries into it, or dollop it onto roasted vegetables. This one's a genuinely solid pick for a plant-based kitchen, no special equipment beyond a blender required.
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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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