Summary

Ingredients

• 100 g almond (s), round or almond butter
• 0.5 ½ lemon (s), juice from it
• 0.5 teaspoon ½ salt
• 1 teaspoon sugar
• 4 clove (s) garlic, peeled
• 1 pinch cayenne pepper
• 1 cup oil, (good sunflower oil)
• 3 tablespoons water

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Instructions

1. Since I like aioli, but not the egg taste and can`t get it firm without it, I tried it with almonds:
2. Put all the ingredients except the oil in a tall vessel and puree as best you can with the magic wand, creating a viscous mixture. Then add the oil drop by drop, later in a thin stream. It does not bind like an egg, but the mass is not liquid either. The consistency is similar to that of tzatziki.
3. At the end you can stir in a little more oil with a whisk if the taste is too intense - or add seasoning if too mild.
4. My family, otherwise sworn mayo eaters (who like egg yolks), left the original garlic mayonnaise and threw themselves on the Almonnaise.