1 black garlic clove
1 Tbs caramelised apple cider vinegar
½ tsp dijon mustard
3 Tbs aquafaba (chickpea brine)
½ cup vegetable oil
Shiitake and porcini salt
½ tsp sugar (optional)
- Insert the ultrablade to the bowl and add the peeled garlic clove. Chop at speed 11 for 10 seconds.
- Remove the ultrablade and replace with the whisk. Add the vinegar, mustard and aquafaba. Season with mushroom salt and pepper.
- Remove the stopper and whisk at speed 7 for 1 minute, slowly adding the oil through the top. Scrape the sides of the bowl with a spatula and taste. If needed, add more seasoning and sugar.
- Whisk at speed 9 for a further minute. Keep refrigerated.
Recipe thanks to Blogger, Tara Mathews on the vegeTARaian blog.