RECIPE: Vegan Saffron Aioli

Cookery School Class

Aquafaba, the liquid from a tin of chickpeas or beans, has become a valued ingredient and a replacement for eggs in vegan recipes. Good olive oil brings flavour to this sauce and spices and herbs ring the changes.

INGREDIENTS

 

50ml aquafaba (chickpea water)

pinch of salt

200ml extra virgin olive oil

1 tablespoon lemon juice

good pinch of saffron

1 clove of very finely chopped garlic

METHOD

 

1. Place the aquafaba and pinch of salt in a bowl.

2. Using a hand mixer, beat the aquafaba and salt until it becomes frothy.

3. Very slowly add the oil in a gentle slow stream ensuring that it is added sufficiently slowly to be absorbed by the aquafaba. If added too fast, the mixture will split, so slow, steady adding of the oil is essential for success.

4. When all the oil has been absorbed, add the saffron and garlic to the mix and beat further to thicken the mixture.

5. Taste for seasoning, adding more salt if desired.

 

If you make these vegan aioli, or any of our recipes at home, we’d love to see the end result. Tag us on Instagram or Facebook to show off your efforts!

You may also like to find our more about our Essential Vegetarian Courses or vegan cookery courses.

Category
Recipes

Tags