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Vegetable Stock Recipes

Aioli

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Ingredients

  • 1 tspn fresh minced garlic or 1 tbspn roasted garlic
  • 1 tspn Dijon mustard
  • 1 tbspn good white vinegar
  • 1 whole egg (or 3/4 cup aquafaba i.e. chickpea water for a vegan option)
  • 2 tspn Urban Forager Vegetable Stock Concentrate
  • 250ml mild vegetable oil

Method

  1. Combine garlic, mustard, vinegar, egg (or aquafaba) 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 aioli will be.