Aquafaba mayonnaise
Aquafaba mayonnaise
Aquafaba is the key to this recipe. As an egg replacer there is nothing else like it.
Note - I updated December 22, 2019 - reduced salt and increased vinegar slightly
Yields: 1 cup
Ingredients
3 tablespoons aquafaba (liquid from canned chickpeas)
3 tablespoons white wine vinegar
2 teaspoons Dijon mustard (I use homemade hot mustard – easy recipe)
¼ to ½ teaspoon Himalayan or sea salt (start with ¼ tsp)
1 tablespoon olive oil
1 cup sunflower oil
Steps
Use a deep container and your immersion blender. Whip aquafaba until it gets bubbles. Add the rest of the ingredients except the sunflower oil – whip again. While still blending add the sunflower oil slowly to ensure it fully incorporates.
Chill and serve. It tastes and spreads just like egg-based mayonnaise.
It can last a couple weeks in a glass jar in the refrigerator.
