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.
- 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 spice
- 1 tsp granulated sugar
- 1 tsp kosher salt
- 1-1/2 cup canola oil
- 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.