Unless you’ve been living under a rock, everyone in the vegan/ allergy world has heard about the miracle that is aquafaba! If you haven’t its okay, my dear little rock dwelling friend, now you know about the miracle that is basically bean juice…..Yes, bean juice, or the brine left behind in a can of chickpeas for the less dramatic. This miracle brine has been a lifesaver for egg-free cooking, being able to be whipped up to make light and fluffy meringue, macaroons, replacing eggs in cakes and baked goods and making the most amazing thick egg free mayonnaise.
This flavourful mayonnaise is something you definitely need to try. Garlicky with the perfect amount of tang, this is a recipe to keep bookmarked and keep making over and over. Its also really versatile, play around with it until you have something that makes your taste-buds sing, if you like more garlic. Add it! This is a perfectly flavoured recipe for me, but we all like things differently. Add some herbs for a fancier mayonnaise or an added taste kick. Just be prepared to feel like a cooking genius, this recipe is that easy to whip up, but will impress all your friends and family.
FLAVOURFUL AQUAFABA MAYONNAISE – serves 16
- 3 tbsp aquafaba, the leftover brine from a can of chickpeas, or freshly cooked beans.
- 1 heaped tsp Dijon mustard
- 1 tsp garlic powder
- 1 – 2 tbsp white wine vinegar
- 1/2 a lemon, juiced and zested
- 1/2 tsp – 1 tsp liquid sweetener
- salt to taste
- 3/4 – 1 cup oil ( I used olive oil, but sunflower or canola would work)
Combine all the ingredients except the oil in a blender or food processor.
While blending on low-medium, start adding the oil slowly. About a tablespoon at a time, until you’ve used up all the oil. The mixture will thicken up fast.
Taste and adjust seasoning.
Transfer to a bowl or glass jar. Store in fridge for 2 weeks. Use on everything!