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10 SECOND AÏOLI

April 02, 2020
by Chelsea Winter
dairy free mayo, easy aioli recipe, easy mayonnaise recipe, egg free aioli, egg free mayo recipe, egg free mayonnaise recipe, garlic aioli recipe, quick aioli recipe, vegan aioli, vegan aioli recipe, vegan mayo, vegan mayo recipe
22 Comments

This recipe was meant to come out in my new book later this year but I decided to gift it to you all early because, well, things have gone a bit to sh*t. It could actually be my favourite recipe of all time; the holy grail of all things garlicky and creamy. Seriously, everyone goes nuts for it. I no longer use store-bought mayo – this stuff is inexpensive, lightning-fast to prepare and goes with just about anything. Smeared on sandwiches and burgers, served alongside roast potatoes or veges, dolloped on just about any type of dinner for a creamy element, used as a dip for chips…safe to say we go through it at an astonishing (even slightly worrying) rate of knots. Make a double batch if you have a few people in your family – one batch won’t last long enough.

Before you ask…

  • I’ve tried this recipe with other plant milks and it doesn’t come out as lush, so I really recommend you use soy. Try and find one that says ‘creamy’ on the label (I use an organic one).
  • People have used cow’s milk with success (blue top or UHT milk would work best) – but soy is amazing and it’s all I use. Evaporated milk would probably work too now that I think about it!
  • You can use another neutral oil like sunflower, rice bran or safflower – even light olive oil. Don’t try making this with extra virgin olive oil, the flavour will be overpowering. However you can substitute ¼ – 1/3 of a cup of if you like the flavour. I never recommend canola oil for anything, as it’s so refined and bleached – but if it’s all you have for now, by all means use it – desperate times!
  • It keeps for about a week in the fridge (I will be VERY surprised if there’s any left by then).
  • The flavour gets better as time goes on.
  • If you don’t have fresh garlic you can used crushed from a jar – normally I’d never ever say that, but we are in the middle of a pandemic so I’m yielding :)
  • Don’t worry if you don’t have both lemon juice or vinegar – one of the other will do, start with 1 tsp and add to taste.
  • The mixture thickens up almost instantly using a bullet or a stick blender (AKA immersion blender). A high-speed or regular blender will do, it just takes a bit longer. Unfortunately, a food processor just doesn’t really cut the mustard. The method for these is below.

.

Ingredients

1 cup grapeseed oil (or sunflower oil)
½ cup creamy soy milk (organic is best)
1 tsp Dijon mustard
1 tsp salt
1 clove garlic, crushed
¼ tsp fine white or black pepper
2 tsp lemon juice
1 tsp apple cider vinegar (or white vinegar)

Method

BULLET
This is the easiest and quickest way. You don’t need to crush the garlic clove for this one. The most important thing to remember here is not to shake it up first, or it won’t emulsify.

Place the oil, soy milk, mustard, salt, garlic and pepper into the bullet cup, twist the base on, then very gently turn it over and place it on the machine. Let it sit for 30 seconds so it separates out into layers. Whizz for a few seconds, or until it turns thick and creamy.

Remove the lid and stir through the lemon juice and vinegar.

STICK BLENDER
Place the oil, soy milk, mustard, salt, garlic and pepper into a tall, narrow container. Your stick blender may have come with one, or use the big cup of a bullet blender, or any tall plastic container or jar (about 1 litre capacity).

Let the ingredients sit in the container for 30 seconds to settle.

Stand the blender so that it sits firmly at the base of the container, and turn it on without moving it for about 5 seconds. As the mixture starts to emulsify, gently move the blender up and down to combine the ingredients.

Add the lemon juice and vinegar, give it a stir, and that’s it!

REGULAR BLENDER
Add all ingredients except the oil, vinegar and lemon juice to a blender and turn on to a medium speed. Slowly drizzle in the oil in a very thin stream until it’s all used up (make it very thin and slow at first, then you can speed up as you get past half-way) – the mixture should thicken and emulsify into a nice creamy aioli by the end.

Stir through the vinegar and lemon juice to taste.

STORAGE

Transfer the aïoli to a clean glass jar (or airtight container). Keeps in the fridge for a week, if you’re lucky that is! It doesn’t freeze well though.

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22 Comments
  1. Vaness April 4, 2020 at 12:48 am Reply
    Love it.. just made it.. yumm as!
  2. Susan April 4, 2020 at 6:26 am Reply
    Hi. I made this today with a stick blender and couldn't believe how quickly it came together. Having a vegan daughter makes me appreciate this recipe even more! Thanks Chelsea
  3. Frances April 7, 2020 at 10:18 am Reply
    THANK YOU. I have been without aioli for a year now as it doesn't seem to exist in the U.K, just mayo (which they serve with everything). This is so easy and delicious! Going to be a staple in my fridge from now on.
  4. Nicole April 9, 2020 at 12:16 am Reply
    Ok, so I'm gonna just put this out there. I might love this aioli more than my lockdown husband right now. (He's the same person as my regular husband but one I see a LOOOOOOTT more of.....) and he's not a massive aioli fan so given the hit of fresh garlic this delivers, there prob won't be any lockdown babies for us ;)
  5. Jan April 9, 2020 at 1:46 am Reply
    Just made this for dressing on a wrap, didn’t read recipe properly first , just put everything in together used a stick blender .....amazing love it so does hubby...
  6. Brenda April 10, 2020 at 1:53 am Reply
    YUM! This is fantastic!! So easy to substitute some of the ingredients too. I only had light blue (lite) milk and it still worked ok :)
  7. Nichola April 10, 2020 at 6:55 am Reply
    Used Pams Lite Soy which I was a bit worried about as not really that creamy but was so pleased with how it came out, so yum. This will be a regular feature in the fridge, thanks.
  8. Julie April 13, 2020 at 1:18 am Reply
    This aoil is amazing! so delicious and an absolute hit with our vegan kids! Thanks so much Chelsea Ive made it twice already!
  9. Toni April 15, 2020 at 5:19 am Reply
    This Aioli is fantastic! Can't believe how in 1 minute you can create something so good!
  10. Thunderbolt April 16, 2020 at 5:48 am Reply
    Lockdown has made me do some crazy things - like cook. This is the easiest and tastiest thing I've made so far. From now on I'm only cooking things that will go with this aioli. Thanks Chelsea
  11. Kirsty April 17, 2020 at 6:59 am Reply
    Was really good I whacked in about double the garlic and extra vinegar as I had no lemon. Family couldn’t tell it wasn’t Heinz for garlic lovers!
  12. Allana April 25, 2020 at 9:08 am Reply
    This recipe really is the holy grail of Aioli! I biffed it all together (halved the recipe to try it first) including the lemon juice because I didn't re-read recipe as I made it, but it came out perfect and saved me a step. I used a George Foreman Mix & Go and it only took about 3 seconds. The flavour is perfect!
  13. Deb April 28, 2020 at 3:10 am Reply
    This is amazing. So much better than anything from a cafe. Another plant based alternative that's better than the original.
  14. Mere May 3, 2020 at 4:09 am Reply
    So good, thanks Chelsea! I was out of vegan mayo for our burgers tonight and this has turned out perfectly x
  15. Kelly May 5, 2020 at 10:07 pm Reply
    Chelsea, you're a bloody genius. This is just about the best thing to ever come out of my kitchen (along with a few of your other recipes). It is un-freaking-believable.
  16. Tracey May 27, 2020 at 6:39 am Reply
    Works well with almond milk original
  17. Nalini May 29, 2020 at 9:40 pm Reply
    Amazing recipe. It is so quick, easy and yummy! Thank you so much Chelsea, really love all of your recipes.
  18. Alana July 13, 2020 at 11:29 pm Reply
    love love love this aioli! I often add chipotle peppers to the mix or smoked garlic, never lasts more than a day in this house. Thank you so much for sharing this recipe <3
  19. Bev August 20, 2020 at 11:39 am Reply
    Thank you
  20. Candice September 18, 2020 at 10:58 pm Reply
    This is amazing. Made it this morning and can't believe how quick, easy and cheap it is to make, tastes so good!
  21. Emma October 11, 2020 at 5:21 am Reply
    So easy and yum. I used canola with no issues!
  22. Jacqui January 5, 2021 at 6:09 am Reply
    Hi Chelsea - thanks for this. All my omni friends go mad for this and it's so easy and I keep thinking up more things to eat it with! During lockdown I made some preserved lemons and they take this aïoli to next level! It's the best ever.

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