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Aquafabulous Mayonnaise and Aioli
3 tbsp of brine from a can of chickpeas 2 tbsp white wine vinegar 2 tsp dijon mustard ¾ tsp salt ¼ tsp fine white pepper 1 cup neutral oil
© Annabel Langbein Media
Combine all ingredients in a tall jug, sink a hand wand blender to the bottom of the mixture and whizz until thick and creamy (about 10 seconds!). Store in an airtight container in the fridge for up to 2 weeks.
To make Aquafabulous Aioli (pictured), add 3 cloves crushed garlic, 2 tbsp tarragon leaves and 1 tbsp lemon juice to the mayonnaise and whizz to combine. Season to taste and store in an airtight container in the fridge for up to 2 weeks.
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