Eosinophilic Esophagitis Friendly Vegan Garlic Aioli
Total time15 min
Prep time5 min
Cook time0 min
4.9(25)
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Learn more →Ingredients
8 servings
- ½ cup vegan mayonnaise
- 2 cloves garlic, finely grated or pressed
- 1 tbsp fresh lemon juice
- 1 tsp dijon mustard
- ¼ tsp fine sea salt
- ⅛ tsp ground black pepper
- 1 tsp extra-virgin olive oil (optional)
Instructions
- 1
Combine the vegan mayonnaise, grated garlic, lemon juice, Dijon mustard, salt, and black pepper in a small bowl and stir until smooth and fully incorporated.
- 2
Stir in the olive oil, if using, for a slightly richer finish.
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