Easy, Simple and delicious Aquafaba Mayo. This mayo is made from the liquid from chickpeas. You can’t taste the chickpea flavor at all. It is creamy, slightly sweet and slightly tangy. You can adjust the taste to your liking. You can use this mayo as you would any other type of mayo. You can add it on sandwiches, in recipes and any other way you can think of.
INGREDIENTS:
3 tbsp aquafaba (the liquid from chickpeas. Make sure the liquid is thick and not watery. If it is watery just boil on the stove until thick. about 3-5 minutes. let cool)
juice of 1/2 lemon
1 1/2 tsp vinegar
1/2 tsp to 3/4 tsp sugar ( depending on how sweet you want it)
1/4 tsp salt or black salt (if you have access to it)
1/2 tsp ground mustard ( do not use prepared mustard)
3/4 cup oil ( use a flavorless oil or you can use olive oil as I have done so before in the past)
DIRECTIONS:
- In a food processor add in all of the ingredients except the oil. Blend until combined and slightly frothy. With the processor running, slowly stream in the oil. The mixture will become thick and turn white. Keep processing until you get the desired thick consistency you like. I stop when mine is slightly thick but still is spreadable. check for taste. Adjust it to your liking. You can add in more vinegar or salt if you want more of a tangy flavor or if you want a more sweet mayo flavor add in a bit more sugar. I like mine somewhere in between. Not salty and not too sweet. Just blend until well combined again.
*Store this mixture in an airtight container up to 1-2 weeks in the fridge.*
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