Ingredients for aioli recipe, the spanish garlic sauce, with seasoning and fleur de sel
- 50 mL Rice milk
- 150 mL Extra virgin olive oil (Amanprana Hermanos Catalan)
- 1 pinch Fleur de sel
- 1 pinch Pepper
- 3 Cloves of garlic
- 1 tsp Seasoning (Amanprana ORAC Botanico mix with chilli)
- 1 tsp Mustard
Preparation of aioli recipe, the spanish garlic sauce, with seasoning and fleur de selMake sure the rice milk and olive oil are the same temperature. Place in a bowl and briefly mix together. Add the other ingredients and purée with a stick blender until you achieve the desired consistency. Place the vegan aioli in the fridge to allow it to chill before serving.
Tip from Stefano:
The immuno herbal mix consists of, among others, sumac (a wonder best from the Middle East) and ashwaganda (also known as Indian ginseng). An extra spoon will do you good.
Who is Stefano Vicinoadio? Here at Amanprana we got to know him at an organic fair in Germany. We immediately hit it off and it turned into a great working relationship. Stefano is actually a photographer, and it is his passion. But his love for cooking has resulted in the most delicious recipes... together with great photos. Stefano describes himself as colourful, loud, a vegan, a friend, a discoverer, a digital nomad and straightforward.