I’ve had several requests to make this recipe available from the people that I potluck with. This Garlic Mustard Mayo recipe usually accompanies my Husband’s pretzel bites, a recipe for which will also be available once we’re sure we’ve got it perfected. You can use this garlic dip for so many things though, so I’ll share it first.
My Garlic Mustard Mayo Dip uses the same method as my [Aquafaba Ranch], however the spices are different and I’ve increased the volume of oil slightly, which just gives you more delicious dip. Thick and creamy, this dip is perfect for pretzels, pizza, sandwich spread or even as a salad dressing. Enjoy!
Garlic Mustard Mayo Dip (with Aquafaba)
- 100 ml aquafaba
- 1/2 tsp salt
- 2 tbsp dijon mustard
- 1 & 1/2 tsp garlic powder
- 2/3 cup liquid vegetable oil (such as sunflower, avocado or canola)
Combine aquafaba, salt, dijon mustard, and garlic powder in a small blender jar, and blend for about 5 seconds at high speed to combine.
With your blender on the lowest speed, slowly stream in the oil while the blender is still running. (Your blender lid should have a removable plug to allow you to do this without removing the lid entirely.)
Once all of the oil has been added, increase the speed of your blender to the highest setting, and remain there for about 10 seconds or so as the mayo thickens. (Remember to replace the plug in the lid for this step!) Can be served immediately, or prepared in advance. Keeps for about 2 weeks refrigerated in an air-tight jar. (Mason jars work great! 🙂 )