Vegan mayonnaise made with aquafaba
Aquafaba is the cooking liquid of chickpeas, rich in plant-based proteins and starch. The protein it contains makes it an excellent vegan substitute for egg in preparations such as mayonnaise. Makes 600g.
🍽️ Makes 600
Ingredients
| 200 ml | aquafaba |
| 10 ml | cider vinegar |
| 10 ml | lemon juice |
| 2 g | vegan mustard powder |
| 300 ml | sunflower oil |
| — | salt |
Instructions
- Bring the aquafaba to the boil and reduce to 100ml. Allow it to cool to room temperature.
- Mix the cider vinegar, lemon juice, and mustard powder in a measuring jug together with the aquafaba.
- Mix in the sunflower oil, drop by drop, with a hand-held blender until you have a mixture the thickness of mayonnaise.
- Season with salt.
Serving suggestions:
- As a basis for various vegan sauces and dressings, e.g. cocktail sauce, sauce ravigote, remoulade sauce, lemon mayonnaise, lime mayonnaise, etc.
- To make salads, e.g. potato salad, Waldorf salad, or Russian salad.
- As a basis for a vegan foam from a siphon.