Being Vegan does not mean you have to say goodbye to the good things in life...
What if I told you that you can make a rich, creamy, long lasting mayonnaise from a few simple ingredients? Sounds too good to be true, right? Well I'm going to let you into the magical world of aquafaba - or chickpea brine. The juice from a can of chickpeas that we usually throw away is the basis for this mayo. It behaves like egg white and I guarantee you won't be able to tell it apart from a regular mayo. The only essential piece of equipment you need for this recipe is a decent stick blender.
4 tbsp chilled aquafaba (chickpea brine)
1 tbsp lemon juice
1/2 tsp salt
1 tsp Dijon mustard
Oil (vegetable, sunflower, rice bran, soybean, canola all work well)
Put all your ingredients, except the oil, into a jug with measurements on the side. Add your oil until it comes up to the 250ml level. Place your stick blender to the very bottom of the jug and hold it there. Switch on your blender on its highest setting, and you'll immediately see the mixture in the bottom of the jug change and start to thicken. (See pic 3 below).
Now slowly pull your stick blender up through the oil until you reach the surface. Your mayonnaise should be formed within less than 10 seconds. All you need to do now is give it a quick whizz around with your blender to make sure all the oil is incorporated. Once you're happy, transfer your mayo to a clean, dry, screw top lid and store in the fridge. As a guide, the longest I've kept it is 3 weeks, because it's usually disappeared long before then.
So whenever you use a can of chickpeas in a recipe, just drain the brine and store it in the fridge in a screw top jar and you'll always be able to whip up a jar of mayo whenever you fancy it at a cost of literally a few cents.