Aioli - Garlic Mayo

Hey Tony! We haven't tried the aioli with other types of milk as the higher protein content of soy milk helps with the texture. Perhaps pea milk can work if that's accessible to you? Do let us know how it goes if you try out another milk 🙂

Yayy so glad that the garlic mayo recipe was enjoyed, Liam!

Hi there, Caro, many thanks for trying the recipe, and we're glad you liked the taste! Emulsifying can take a few minutes, depending on the blender you’re using. If your blender overheats, it’s definitely a good idea to take a short break and let it cool down before continuing, as overheating can affect the emulsion process. You can gauge when it’s ready to go again by checking if it feels cool to the touch. A key tip is to keep the immersion blender at the bottom of the container until the emulsion starts to form, then slowly work your way up for a smooth, creamy texture. Hope this helps for now, and sending lots of love to the south of France 🫶

Hey Jasmin! Soy milk's protein content helps the emulsion form, so rice milk doesn’t quite work the same magic. Perhaps pea milk could work if you're looking for an alternative liquid 🤗

Hey Emma, thank you for pointing that out - you’re absolutely right! Catalonia is a region in Spain, but we simplified our description by mentioning Spain as a whole to make it more accessible to a broader audience. We’ve just updated the description to better highlight its Catalan origins though - thank you for helping us stay true to the dish's roots! 😊

Thank you Sadia! I just wanted to clarify! A big hug!!! 🤗🤗🤗

Hi Archa, yes, you can use a regular blender or food processor if you'd like. We recommend blending garlic, lemon juice, soy milk and salt first. Then turn the blender or food processor on, while slowly adding the oil. Be sure to scrape down the sides as needed to ensure the aioli thickens properly, let us know how it goes! 🙂

Hi there, Narjes, you can use only olive oil instead of mixing it with vegetable oil. The flavour will be a bit stronger, so something to keep in mind. It could also be an idea to choose a more neutral-flavoured olive oil to be safe so it's not too overpowering 🙂

Hi Jess, you can store the aioli in an airtight container in the fridge for up to 5 days. In case you haven't seen it yet and it helps in the future, the storage instructions on the app are in the directions tab and the last slide of the "Make" step-by-step instructions, or at the bottom of the "Directions" tab 🤗

Woohoo! So happy to hear, Manuela 🙌