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Vegan Mustard Seed Oil Aioli

Prep Time: 15 mins
Cook Time:
Total Time:0 hour(s)15 mins

You won’t believe this vegan aioli—adapted from J. Kenji López-Alt’s “Easy Vegan Mayonniase” on Serious Eats—is actually vegan. The key is a combination of Dijon mustard, aquafaba (the liquid from canned chickpeas) and a few actual chickpeas to create a foolproof emulsion without eggs. Silky, creamy and light in texture with vibrant wasabi-like heat from the Yandilla Mustard Seed Oil, this condiment is as versatile as it is delicious.

Try it in our recipe for Chickpea “Egg” Salad Tartines, use it instead of mayo for an egg-free potato salad or slather on sandwiches piled with grilled vegetables (we like thin slices of eggplant, peppers and zucchini).

Recipe adapted from Serious Eats’ recipe for “Easy Vegan Mayonniase” by J. Kenji López-Alt

Makes 1 cup

Ingredients

  • 1 garlic clove, finely chopped
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 3 tablespoons aquafaba (chickpea cooking liquid), plus 12 cooked chickpeas
  • 1/2 cup Yandilla Mustard Seed Oil
  • 1/4 cup canola oil, or other neutral-tasting oil like grapeseed
  • Sea salt, to taste

Instructions

Combine the garlic, lemon juice, Dijon mustard, aquafaba and chickpeas in a blender and blend on high speed until smooth (alternatively, you can use an immersion blender and a tall blending jar or container).

Combine the mustard seed oil and the canola or grapeseed oil in a measuring cup or bowl that is easy to pour from. With the blender running on medium high, slowly drizzle in the oil in a couple drops at a time until an emulsion starts to form. Continue to drizzle the oil in a thin steady stream until the mixture is smooth, thick and creamy.

Transfer the aioli to a bowl and season with salt, to taste. The finished mustard seed oil aioli will keep in the refrigerator for up to a week.