3 Tbsp Aquafaba
2–3 Garlic Cloves, minced
1½–2 dl (~¾ c.) Oil
2 Tbsp fresh squeezed lemon juice
Possibly a little water
Pour the aquafaba and salt into a tall container. Mix a little with a hand blender. While continuing to mix, carefully pour the oil in in a thin stream. The aioli will thicken quickly. Add the lemon juice, minced garlic and possibly more salt and mix a little more.