Vegan Lemon Dill Aioli

Ingredients:

Juice of 2 lemons

2 cloves of garlic

1 tbsp champagne vinegar

4 tbsp aquafaba

½ tsp salt

½ tsp Dijon mustard 

15 grams fresh dill

150ml rapeseed oil

30ml olive oil 

Method:

Blend everything but the oils in an immersion blender. Then transfer to a food processor and very slowly drizzle in the oils, with the olive oil to finish.