The BEST aquafaba aioli
- Whizz all of the ingredients (except the oil) together in a blender until smooth.
- VERY slowly add the oil while continuing to blend, to avoid separation.
- Store in a glass jar in the fridge for up to two weeks.
The water from a can of chickpeas (this is called aquafaba)
Around 20 chickpeas
3/4 tsp salt
1/2 tsp sugar
2 tsp dijon mustard (works well without)
Juice of a lemon
2-3 cloves of garlic
1 1/2 cups of rice bran oil (or other vegetable oil)