Aioli
I feel that spring produce calls for aioli more than any other season’s. I’m thinking steamed asparagus or artichokes dipped in aioli, or aioli, spread on toast and topped with fava beans, or pooled at the bottom of a serving platter, then topped with grilled spring onions/garlic, or used as a dressing in a salad of delicate lettuces and radishes, or in new potato salad, etc. There’s something about the tenderness and subtlety of spring vegetables that welcomes the simplest preparations and very humble sauces/dressings/condiments, just like aioli. It’s a sauce that combines seemingly ordinary ingredients into something decadent and able to improve pretty much any dish.
Aioli is classically made with olive oil, garlic, salt, and sometimes egg. In this recipe, we use aquafaba in place of the egg, which, magically, has similar textural properties. The addition of aquafaba also helps ‘stretch’ the olive oil and not have to use as much, since good olive oil can be pricey.
Aioli
makes about 1 cup
1/4 cup aquafaba (see note)
1 garlic clove, finely grated or minced
1 teaspoon Dijon mustard
1/4 teaspoon sea salt
3/4 cup olive oil or a neutral oil for a more neutral taste (see note)
In a food processor, combine the aquafaba, garlic, mustard, and salt, pulse to incorporate. With the motor running, slowly stream in the olive oil through the opening in the lid, to emulsify. Transfer the aioli to an airtight container and keep refrigerated until ready to use. Enjoy on anything and everything. This aioli will keep for up to 5 days.
Notes
Aquafaba is simply the cooking liquid from beans (most commonly chickpeas), which has viscous properties similar to eggs. Simply strain the liquid from a can of unsalted chickpeas, and you’ve got aquafaba.
Since aioli is all about olive oil, it’s important to use a good quality olive oil that tastes good raw. If you’re not a fan of the flavor of olive oil, you can also use a neutral oil, like an avocado oil, etc. in place of the oil. Or, to mellow out the intensity of the olive oil, but still have some of its flavor, use half olive oil and half neutral oil.
