D.I.Y. Vegan Mayonnaise
This recipe is adapted from one by Sir Kensington's, the condiment company in New York that uses chickpea liquid, or aquafaba, to make its vegan mayonnaise. Vegans have embraced the liquid, which whips up instantly into peaks and froths and retains none of its bean-like flavors, and works perfectly as a leavener and as a base for delicious homemade mayo.
- Total:
- Serves: 3 persons
Ingredients
- 16-ounce can of chickpeas
- 1teaspoon white vinegar
- ½teaspoon fine salt
- ½teaspoon sugar
- 1teaspoon lemon juice
- 2teaspoons dry mustard
- ¾cup sunflower oil
Instructions
Step 1
Drain the chickpeas, reserving the bean liquid. (Save chickpeas for another use.) Measure out 1/4 cup of the bean liquid (aquafaba) in a large glass measuring cup. Add vinegar, salt, sugar, lemon juice and dry mustard.Step 2
Using an immersion blender, mix until combined. With the blender running, very slowly drizzle in the oil in a thin stream. It should take 4 to 5 minutes to add all of the oil. The mixture will emulsify and thicken.