Eggless Garlic Aioli
Classic aioli is traditionally built on egg yolks, which makes it off-limits for anyone avoiding eggs — but aquafaba, the liquid from a can of chickpeas, steps in as a surprisingly brilliant emulsifier. It whips up frothy and smooth in the blender, giving the oil something to cling to as it slowly streams in, resulting in a sauce that's genuinely thick, creamy, and pale — just like the real thing. Three cloves of minced garlic bring serious punch, while fresh lemon juice and Dijon mustard add brightness and depth that keep every bite interesting. The slow, steady pour of neutral oil is the key technique here: patience in those first few tablespoons is what coaxes the emulsion to hold and build into something luscious. A short rest in the fridge lets the garlic mellow and the texture firm up just enough to make it perfect for dipping, spreading, or dolloping over roasted vegetables. This recipe makes eight generous servings, so it's ideal for a gathering or a week's worth of elevated snacking. Store-bought alternatives rarely come close to this flavor, and now there's no reason to settle.
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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)
- 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 oil in a very thin, steady stream — almost drop by drop for the first 2–3 tablespoons — until the mixture begins to thicken and turn opaque. Once you see it emulsify and hold its body, you can pour the remaining oil in a thin but continuous stream.
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