• Peel the garlic, trim the ends, and then place it in a small food processor with the salt and blitz into a paste.

  While it's possible to hand mince/grate the garlic, this will make for a chunky garlic aioli sauce. I prefer to blend mine into a smooth paste for a smooth and creamy version.
• Continue to keep the machine blending, slowly drizzling in the olive oil in a very thin, steady stream. Stop every now and then so you don't add too much in one go. This is critical to have it emulsify properly.

  I used a sauce bottle to help me control the oil flow (which is harder to do directly from the oil container).
• As it blends, the mixture will begin to emulsify. Once you've achieved a thick and creamy aioli sauce, you can stop adding oil and stop the machine. Transfer to a bowl and enjoy!

Using an Immersion Blender

• Start by hand-grinding the salt and garlic into a paste. Place the garlic paste and oil in the immersion blender jar or a large jar, then, with your blender touching the bottom of the jar, turn it on. Blend until the mixture starts to emulsify near the blades, then gradually move the blender up towards the top of the jug until it's fully emulsified.

How To Store

• Make ahead: I recommend preparing the vegan alioli at least an hour in advance to allow it time to marinate and for the flavors to meld.

  Store: Transfer the alioli to a sterilized jar and store it in the fridge for 2-3 days. With raw garlic and a lack of preservatives, this isn’t a sauce that can be made too far in advance.