Vegan Sauce Aioli

  • 200 ml canola oil
  • 100 ml almond milk
  • 200 ml vegetable stock
  • 10 ml white balsamic vinegar
  • 10 ml lemon juice
  • 10 g capers
  • 10 g mustard
  • 1 × garlic clove(s)
  • 0.5 tsp. Kala Namak
  • 6 g Magic Texturizer


Pour all the ingredients into a bowl and season with salt and pepper.


Finely puree the mass with a blender or hand blender and pour directly through the iSi Funnel & Sieve into the 0.5L iSi Whip.


Screw on an iSi Professional Charger and shake about 16-18 times. Serve in portions as needed.

iSi saving tip:

Thanks to the high whipping volume in the iSi system, you get more portions and save on the cost of goods!

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