Our aquafaba mayo recipe highlights a unique way to make mayonnaise at home using leftover chickpea brine from the can. The liquid/brine is blended with white vinegar, lemon juice, Dijon mustard and various spices to create a tangy and creamy vegan, low-waste mayo.
Servings: 32 (click to scale)
Ingredients
- 1/2 cup chickpea brine (leftover liquid in can)
- 2 tsp white vinegar
- 2 tsp fresh lemon juice
- 4 tsp Dijon mustard
- 1/2 tsp granulated garlic
- 1 tsp granulated sugar
- 1 tsp kosher salt
- 1-1/2 cup canola oil
Click the button to go to Instacart where we have prepared a cart with all the ingredients you’ll need! As a bonus, we will receive a small portion of any sales to support our mission of wellness and sustainability.
Instructions
- In a large liquid measuring pitcher, add chickpea brine, vinegar, lemon, mustard, garlic, sugar and salt. Using an immersion blender, mix until combined. While the blender is running, very slowly add the oil (doing so in a thin stream). It should take several minutes to add the complete amount of oil to the mixture. Keep blending until the mixture emulsifies and thickens.
Chef Tips
Tip #1: If you have time to reduce the chickpea brine on the stove by 25%, the juice will be a lot more gelatinous and make the mayo creamier.
Tip #2: Will not work in a food processor.
Tip #3: Store in refrigerator for up to 5 days.
Nutrition
Calories: 95kcal | Carbohydrates: 1g | Protein: 0g | Fat: 10g | Saturated Fat: 1g | Sodium: 81mg | Fiber: 0g | Sugar: 0g
Tried this recipe?Mention @We.Eat.Live.Do.Well or tag #WeEatLiveDoWell!
