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Aioli

3 Tbsp Aquafaba
2–3 Garlic Cloves, minced
1½–2 dl (~¾ c.) Oil
Salt
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.

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