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Old 02-25-2012, 02:27 PM   #1
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Vegan aioli?

I bought some aioli. It's delicious. The ingredients are listed as:
  • super fine canola oil
  • fresh garlic
  • fresh parsley
  • citrus juice
  • salt

Most aioli has egg yolks or mayonnaise. I have Googled and can't find a recipe. When I Googled "vegan aioli" I got lots of recipes that included tofu. I am not allowed to eat soy.

Anyone have a recipe for this? I assume the garlic is mashed in a mortar and pestle, but what then?

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Old 02-25-2012, 02:54 PM   #2
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This might help you
Rice Milk Mayonnaise (Egg-Free, Soy-Free, Dairy-Free, Vegan): Food Allergy Recipe Challenge #7 - Whole Living Daily : Whole Living
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Old 02-25-2012, 02:54 PM   #3
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? Aioli or Ali Oli ?

@ Tax Lady,

Ali oli is an oliveoil and garlic mixture that is whisked into a traditional Spanish Mayonnaise.

Ai Oli in Spanish is questionable, as Ai is not a Spanish word.

Mayonnaise: In Spain, the difference between an ali oli and a mayonnaise is: Mayonnaise has egg yolks and Ali Oli is only made of garlic and oliveoil.

Could you recheck ?

Thanks,
Margi
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Old 02-25-2012, 02:57 PM   #4
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Ali Oli

In mortar and pestle, smash several cloves of garlic.

In a metal bowl ( traditionally used in Spain; is Metal ): put the smashed garlic and slowly feed some olive oil in the metal bowl and whisk as quickly as u can. When emulsified and turned white, stop ... refrigerate or use it immediately.

Margi.
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Old 02-25-2012, 03:21 PM   #5
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Quote:
Originally Posted by Margi Cintrano View Post
@ Tax Lady,

Ali oli is an oliveoil and garlic mixture that is whisked into a traditional Spanish Mayonnaise.

Ai Oli in Spanish is questionable, as Ai is not a Spanish word.

Mayonnaise: In Spain, the difference between an ali oli and a mayonnaise is: Mayonnaise has egg yolks and Ali Oli is only made of garlic and oliveoil.

Could you recheck ?

Thanks,
Margi
According Wiktionary, "The name aioli (alh˛li) comes from Provenšal alh 'garlic' (< Latin allium) + ˛li 'oil' (< Latin oleum)."

And according to Merriam Webster, "Origin of AIOLI Occitan, from ai garlic + oli oil First Known Use: circa 1900"
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Old 02-25-2012, 03:22 PM   #6
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Quote:
Originally Posted by Margi Cintrano View Post
In mortar and pestle, smash several cloves of garlic.

In a metal bowl ( traditionally used in Spain; is Metal ): put the smashed garlic and slowly feed some olive oil in the metal bowl and whisk as quickly as u can. When emulsified and turned white, stop ... refrigerate or use it immediately.

Margi.
That doesn't sound too hard. Thank you. I'll give that a try.
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Old 02-26-2012, 07:02 AM   #7
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Spanish Ali Oli

Extra virgin high quality olive oil
4 cloves of garlic ( to pound in Mortar with Pestle )
1 metal bowl

1) peel the garlic and smash with pestle in mortar
2) put garlic in metal bowl
3) with a whisk or food processor or blender: mix the olive oil extremely slowly with the garlic
4) the key is: when emulsifying into a white thick mayonnaise looking paste, stop adding olive oil
5) mix and refrigerate or use it

*** if you add egg yolks, you are making Spanish Mayonnaise which has a distinct taste

M.C.
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Old 02-26-2012, 07:08 AM   #8
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Apologies: for the duplication, didn┤t realise !

Apologies, I duplicated the ali oli recipe for Tax Lady. Did not realise I had posted it yesterday evening...

Margi.
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