Smoky Flax, Garlic and Mustard Sauce

This creamy aioli-style sauce is great on roast potatoes vege salads and more.

Ingredients

• 6 tbsp aquafaba (chickpea brine/liquid)
• 2 garlic cloves (raw for strong flavour, roasted for milder)
• 2 tsp Dijon mustard
• 2 tsp lemon juice (or more to taste)
• 1/2 tsp salt
• 1/2 cup of Waihi Bush Flax Seed Oil Original (or Waihi Bush Flax Seed Oil Garlic for more of a garlic hit)
• 1/2 - 1 tsp smoked paprika (to taste)
• Pinch of cayenne pepper (optional)

Directions

1. In a tall jar or blender, combine aquafaba, garlic, mustard, lemon juice, salt and smoked paprika.
2. Blend until frothy.
3. with the blender running, slowly drizzle in the flax seed oil until the mixture thickens and becomes creamy.
4. taste and adjust: add more lemon for brightness, extra paprika for smokiness, or cayenne for spice.
5. chill for 30 minutes before serving to let it set and flavours meld.

Serving Idea:

Drizzle over hot roast veges or use as a dip with a sprinkle of fresh parsely or chives.