vegan lime coriander aioli
Recipes,  Sauces, Dips & Spreads,  Vegan

Vegan Lime & Coriander Aioli for Patatas Bravas

This Vegan Lime & Coriander Aioli is a very important element of our Mexican Patatas Bravas, alongside the Mexican Salsa Brava and the Salsa Macha.

Without a good aioli there’s no Patatas Bravas in Barcelona. It’s part of their identity, their Catalonian and Mediterranean character. It’s what makes them unique. The real aioli -alioli/all i oli/allioli- is far different from this one or anything we know in London. Down there, in Catalonia and Valencia, it is a simple emulsion of garlic and oil. Just garlic and oil, could you imagine it? Here it’s more like a mayonnaise or a mayonnaise base sauce. But that’s why it’s called aioli and not alioli. 

I’m going vegan with this Lime & Coriander Aioli to make it enjoyable for everyone. Egg eaters, do not worry, you won’t feel the difference between this sauce and the real stuff, as it is much better than anything from the shop. Just try this recipe at home and let me know. If it’s not very similar, I will give you your money back. 

How to make Vegan Lime & Coriander Aioli

INGREDIENTS:

  • 85 ml Unsweetened soya milk
  • Sunflower oil
  • 1 tbsp olive oil
  • 1 garlic clove, grated
  • 1 tsp of English or Dijon mustard
  • 1 tbsp of chopped coriander (8 gr)
  • The juice of ½ lime
  • Zest of 1 lime
  • Salt to taste

PREPARATION:

  • Put the soya milk in a blender jug and add 2 tablespoons of sunflower oil. Start to blend, with the hand blender stick firmly on the bottom of the jug. Little by little, start to add the rest of the sunflower oil. When you notice the sauce starts to thicken, you can move the stick up and down and around the sides of the jug. 
  • Add some more sunflower oil. Blend a little more and add the rest of the ingredients. We are looking for a sauce a little less thick than your regular mayonnaise, so add a little soya milk if necessary. It will settle and thicken back in the fridge. Set aside. 
  • You can keep this sauce for a maximum of 5 days.

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