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May I add that the original aioli was made without egg in Catalonia !!!
If you want to try how to make vegan aioli (which could last for a week in your fridge – no egg no danger of salmonella), here is a recipe:
Mix 60 g of Soy-milk with the crushed garlic cloves and the salt (the best is in your kitchen robot, if you have one that heats at 37°C)
Add very, very slowly 200 g oil (best works 1/3 olive and 2/3 neutral vegetable oil.
When all oil is absorbed add 1 teaspoon of Dijon mustard and one of freshly squeezed lemon juice and a bit of pepper. Give it a good stir, fill it in a container and keep in the fridge.
That sounds lovely. Will give it a try. Thank you.