You are here:
  1. Home
  2. Basics
  3. VEGAN AIOLI/


1 VEGAN AIOLI/

2 Basics recipes
3
  • thumbnail image 1
Print to PDF
[X]

Print recipe

VEGAN AIOLI/

Print:
Print recipe
I'm cooking this today
4

Ingredients

250 g

VEGAN AIOLI/

  • 1 g salt fine
  • 1 small garlic clove
  • 35 g aquafaba, Juice from chickpea, kidneybeans, white beans
  • 150-200 g light olive oil, must be light olive oil if using
  • 1 level tsp white balsamic vinegar
  • 1 Splash lemon juice
Add to shopping list
  • 6
    10min
    Preparation 10min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
    • Appliance TM 31 image
      Recipe is created for
      TM 31
    • Appliance TM 21 image
      Recipe is created for
      TM 21
  • 9
5

Recipe's preparation

  1. add salt and garlic to TMClosed lid with mc on chop spd 7 for 3 sec.
  2. Open lid, scrape down, weigh in aquafaba add butterfly to Closed lid blend for 2 min on 37 deg spd 4. (note you don't need to do the full 2 min - as long as it takes for temp to reach 37 deg).
  3. Set time to 5 min spd 4 37 deg - bowl without mc, slowly drip olive oil into bowl in very slow stream, continue to do until you have used all weighed out olive oil.
  4. Before taking out butterfly add to bowl, mustard, vinegar and lemon and and blend on spd 3.5 for 3 secs.
  5. Pour into sterilised jar - keep in fridge for up to 2 weeks.
10

Accessories you need

  • Butterfly
    Butterfly
    buy now
  • Spatula TM5/TM6
    Spatula TM5/TM6
    buy now
11

Tip

Skip garlic to make standard mayo.

Swap out olive oil for alternative ie avocado, macadamia or grapeseed.

Can use liquid from other mentioned beans in place of chickpeas.
ie kidney beans (don't worry won't colour the mayo) cannelini, etc

Can you use apple cider vinegar in place of white balsamic

For best results use TOMY mustard.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Other users also liked...

Comments

Add a comment

  • Your welcome - we plan to upload more yummy quick...

    Submitted by Foodebate on 17. February 2023 - 12:41.

    Your welcome - we plan to upload more yummy quick vegan alternatives

    Login or register to post comments

  • Thank you for publishing this I couldn't believe...

    Submitted by Hoobie01 on 1. November 2022 - 20:18.

    Thank you for publishing thisSmile I couldn't believe how simple and delish it was - and vegan!

    Login or register to post comments