Vegan aioli
The history of vegan aioli is the meeting point between an age-old Mediterranean tradition and modern culinary innovation.Originally, aioli (from Catalan "all" meaning "garlic" and "oli" meaning "oil") is a simple emulsion of crushed garlic and olive oil. However, the modern popular version usually uses egg yolk to make it creamier, bringing it closer to a garlic mayonnaise.Today, vegan aioli has become a staple of Mediterranean tables, offering the same aromatic punch and velvety texture, but in a lighter and more accessible way for everyone.
Ingredients
Equipment
Method
- Cook the potato in a pot of salted water. Let it cool before peeling and mashing it with a fork on a plate.
- Peel the garlic cloves and crush them, then combine with the mashed potato and add salt and pepper.
- Pour in the olive oil little by little, stirring regularly, until all the oil is incorporated and you get a thick, creamy paste.
Notes
Nutrition (per 100g):
Calories: ~450–500 kcalFat: 45g–52g (rich in Omega-9)
Carbohydrates: 8g–12g
Fiber: 1g–1.5g
Protein: 1g
Chef's tip:
Perfect texture:
Make sure the potato is completely cold before mixing it with the oil to prevent the sauce from splitting.Balanced flavor:
If the garlic flavor is too strong, you can remove the central germ from the garlic cloves before crushing them.Quality oil:
Use a mild extra virgin olive oil so it doesn't overpower the final preparation.Benefits:
Antioxidant and anti-inflammatory properties.Supports the immune system thanks to garlic.
Cardiovascular health from the monounsaturated fats in olive oil.