When you run out of mayonnaise, whip up this quick aquafaba mayonnaise and see how fresh and good mayo can be. It is so much better than those that have been sitting on the grocery store shelves.
The oil you use will be the biggest flavor you taste, so be sure you like the oil you use. Lightly flavored olive oil or the oils that are infused with other flavors would also make yummy mayo flavors for salads and sandwiches. Cold pressed nut oils would work as well. Use what you like.
If you are not wanting to use a lot of oil, there is a recipe for cashew mayonnaise found here.
Let me know what you think if you give it a try.
- blender or immersion stick blender
- 1 cup avocado or grapeseed oil
- 3 T of chickpea water this is called aquafaba
- 1 tsp Dijon mustard
- 1 T lemon juice or cider vinegar
- ¼ tsp sea salt
- Pinch cayenne powder
- Add all the ingredients to a wide mouth pint jar or leftover jar that has a large enough hole to fit the blender tip into.
- Let the oil settle to where you can see the layers in the mixture.
- Insert blender to the very bottom of the jar and turn on high. Blend without moving the tip until you see the oil begin to emulsify and the creamy mayo climb up the sides of the jar.
- When there is just a little oil left on the top of the white creamy mayo, gently lift the blender and blend moving up and down until all the oil is emulsified and no longer visible.
- Do not blend at the top or Mayo will fly. Keep the tip just below the surface until done.
- Keep refrigerated.
- To make this in a regular blender, add the chickpea water and all the other ingredients except for the oil, to the blender.Start the blender on low, and slowly drizzle in the oil while the blender is running. Do this through the opening in the lid of the blender. Blend until creamy. Transfer to a jar for storage.