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. Ingredients 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.
13 Comments
Alisha
27/2/2017 05:56:22 pm
Crying with happiness. Our decision to convert to Vegan, or the strong motivator was moral reasons. And traditionally being a big dairy eater, I've never been a day without it and mayo, is one of my favourite things in life. I've genuinely been a bit down about the 'death of my salad mayo roll days'. Now, thanks to you, not only can I have them, but they will actually be a ton better for me, and almost free to make.
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Tracey
27/2/2017 06:07:01 pm
Alisha. I'm so happy that you're happy!! It was a major thing for me too. Chunky hot chips and mayo just had to go bsck on the menu!! Thank you for taking the time to post here. X
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Alisha
3/3/2017 01:19:55 pm
I wonder if you can help me, I tried this out, measured everything, then when the oil was up to 250 transferred to my blender as I dont have a hand held one, and it was not worked. I then tried a mixer, still wont work, everything is combined, but it remains a yellow liquid.
Tracey
3/3/2017 02:22:09 pm
Hi Alisha. It only works with a stick blender as you have to pull the blades through the layers of ingredient starting at the bottom and working up.. I've tried it using a nornal blender and it doesn't work. The liquid just gets warm and doesn't emulsify. If you look at the pics you'll see how it works. It's exactly the same process as with a mayo using real eggs. 😊
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Alisha
3/3/2017 03:26:26 pm
Thanks a lot, I wondered if that was the case, they are cheap enough, I will buy one. :)
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Corrine
16/11/2017 10:53:15 pm
Heyy, I loved how simple this recipe was because I am definitely not great in the kitchen- I used olive oil instead of your other suggestions and mine tastes like I imagine battery acid tastes like...is this because of the oil do you think or the quality of the aquafaba or just my poor skills haha.
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Tracey
17/11/2017 06:52:03 am
Hi Corrine. Definitely the oil. Olive oil makes the mayo taste nasty and bitter. I use sunflower a lot and its perfect for this recipe. I listed the oils in the ingredients that I've had success with. Give it another go and hopefully you'll have a great mayo next time 😊😊
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Jodie
21/11/2017 12:13:54 pm
Hi Tracy, I imagine this recipe is better with fresh lemon juice but do you think it would work with bottled lemon juice?
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Tracey
21/11/2017 12:46:18 pm
Hi Jodes. I don't see why not - I've done it with white wine vinegar, and lime juice too and they both worked out well. 😊
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KATE DUTTON-REGESTER
9/12/2017 07:21:15 pm
Hi Tracey - mine came out a little on the runny side - did I pull the blades through too quick?
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Tracey
9/12/2017 09:40:00 pm
Hi Kate. That shouldn't affect it really. Try adding a little more oil to help with emulsification or iit may just be lack of power in your stick blender. Mine's a 750w tri blade and I did have problems before with a two blade less powerful one. That could be the problem. 😊😊
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Liz
19/7/2019 12:37:16 am
Thank you for this easy recipe for mayo. Not paying $4 per bottle anymore. I used kidney bean juice, fresh lemon juice and EVOO and mine came out delicious, thick and creamy. 😋
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Tracey
19/7/2019 06:47:32 am
Hi Liz. So happy this worked for you. I can't imagine how much I've saved on mayo over the years!!! I still get excited every time I make it 🤣🤣😁😁
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AuthorI'm a married mother of one, living in Melbourne. I've been Vegan since May 2015. CategoriesArchives
May 2020
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