Preparation time: 5 minutes
Total time: 5 minutes
Makes about 1¼ cups
Tangy citrus combined with bright garlic. This aioli is one of a kind, and so satisfying that you’ll be tempted to eat it right off the spoon. The vegan version is just as rich and creamy as the one with whole milk, and fits well alongside any meals.
• ¼ cup unsweetened soy milk or whole milk
• ½ teaspoon salt
• 2 or 3 large cloves garlic
• 2 to 3 teaspoons fresh lemon juice (from about ½ small lemon)
• ¼ teaspoon white wine vinegar
• ⅔ cup neutral-tasting oil, such as high-oleic safflower or avocado oil
Place the milk, salt, garlic, lemon juice, and vinegar in a wide-mouthed glass jar or cup that will fit an immersion blender without splashing. Blend, working the blender into the garlic until it is finely minced.
With the blender running, pour the oil into the jar in a steady stream and blend until the aioli is thick and all the oil has been incorporated.
Place a lid on the jar. Set aside in the refrigerator for at least 1 hour to allow the flavors to fully develop. The marinade will keep in the refrigerator for up to 2 weeks. (See photo insert here.)
Calories: 68 (Per 1 tablespoon)
Carbohydrate: 0 g
Protein: 0 g
Fat: 8 g
Variations
Use a room-temperature egg in place of the milk. Caution: Raw egg is not recommended for infants, the elderly, pregnant women, or people with weakened immune systems.
Decrease the amount of garlic and add dill or any other fresh herbs of your choice to make an interesting herbed mayo.