• 80 ml chickpea water 4 Tablespoons
• 10 gm dijon mustard 1 large teaspoon
• 20 ml lemon Juice 1 tablespoon or more to taste
• 1/2 teaspoon sea salt or a small pinch, to taste for granulated salt
• 250 ml oil Rice bran or vegetable or nut oil (1 Aust cup)

• Put the water, dijon, salt and lemon juice in to the jug.
• Follow this with the oil. Put the immersion blender to the bottom of the jug and turn it on
• As the liquid thickens and turns white lift the blender to incorporate all of the oil and blend till white and thick. This will take approximately 1/2 a minute.

Follow the directions and wait for the oil to rise to the top before blending with a stick blender. If you do this it will be perfect every time

To make aioli add 2 cloves of garlic letting it sink to the bottom. It will be pureed up with the chickpea water. Add extra salt and lemon juice to bring up the flavour.
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