Aquafaba Aioli

This is a quick and easy recipe for aioli, but instead of eggs I use aquafaba. What the heck is aquafaba? It is simply the liquid in which some legumes have been boiled. I have used aquafaba from chickpeas (as in this recipe) but it is also possible to use the liquid from beans. I have seen a number of recipes where you can replace eggs in cooking and baking such as. meringues, mayonnaise macarons and ice cream which I will try over time. It is generally said that 3 tablespoons (45 grams) of aquafaba corresponds to one egg.

Since I often use chickpeas in my cooking, I have access to a lot of aquafaba by saving the liquid from the packaging, but it is also possible to buy pure aquafaba in some stores. Some ready-cooked chickpeas come in packages where the manufacturer have chosen to remove the aquafaba and instead package the chickpeas with water so some varieties are not so suitable if you want to do as I do in this recipe. For this recipe I use the liquid from a package of "Kikärtor Eco - änglamark" which works great. You can also make aquafaba yourself by cooking your own chickpeas and saving the liquid. For simplicity, I use the liquid from purchased ready-cooked chickpeas.

As I said, this is a very simple recipe that is made quickly by using a hand mixer. The only important thing is to let the oil drip in slowly and give everything time to mix properly. If you add the oil too quickly, the whole aioli can split and then it is difficult to get it back together. Let it take time. In the video for this recipe I have shortened that part to about 4 seconds, but in reality it took almost 4 minutes to perform that step and it turned out really well. I actually did not use the entire amount of oil in the video either as I thought I achieved the consistency I wanted after about 200 grams instead.

When it comes to choosing oil, almost anything goes well. However, it should be a neutral vegetable oil such as. rapeseed, sunflower or avocado.

The finished aiolin can be used immediately or it can be stored for a few days in the refrigerator where it can thicken a little. It is not very suitable for freezing, however.

Uses are exactly the same as regular aioli and personally it is absolutely fantastic to dip freshly fried french fries in aioli for a wonderfully decadent meal.