Gluten Free, Keto, Sides & Condiments, Vegetable Stock Recipes

Aoli

styled and photographed by foraged photography. for urban forage

Ingredients

  • 1 tspn fresh minced garlic or 1 tbspn roasted garlic 
  • 1 tspn Dijon mustard 
  • 1 tbspn good white vinegar  
  • 1 whole egg 
  • 2 tspn Urban Forager Vegetable Stock Concentrate 
  • 250ml mild vegetable oil 

Instructions

  1. combine garlic, mustard, vinegar, egg and stock concentrate
  2. slowly drizzle oil in while you whisk vigorously to create an emulsion
  3. the more oil you add, the thicker the aoli will be. 

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