Sunday, November 25, 2012

Vegan Aioli - DIY Pantry

Aioli is one of those traditional sauces that I discovered late in life but savor every time I eat it! Now that my diet is plant-based, I wanted to try out a vegan version: simple and soy free!

After perusing a few recipes on the web I went with a tofu-free one that uses creamy mustard as the base rather than egg yolks. The plus of going yolk free is you are freed from the tyranny of painstakingly dripping the oils in slowly to ensure it all emulsifies. While your forearm will still get a good workout using that whisk to beat the oil into a creamy sauce, the mustard starts the emulsification almost instantly!

Vegan Aioli - DIY Pantry
(makes 2/3 cup)

1 clove garlic
1/2 teaspoon salt
1 1/2 teaspoons creamy Dijon mustard
1/4 cup olive oil
1/4 cup neutral oil (sunflower, safflower)
1/2 teaspoon white wine vinegar
1/2 lemon, juiced

In a mortar and pestle smash garlic and salt into a paste; scrap into a small mixing bowl and add mustard and whip with a whisk until well blended. Pour oils into mixture 1 tablespoon at a time, whisking furiously to blend and emulsify. Halfway through adding oils, add vinegar and lemon juice and continue whisking. Finish adding oils and taste for salt. Keep refrigerated when not in use. If sauce begins to separate, simply rewhisk.


Recipes currently inspiring me:

Willy Wonka's Chocolate Mushrooms at Think. Care. Act.
Almond Brown Rice Pudding at Sidewalk Shoes
Triple Fennel and Spelt Salad at My New Roots

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