Homemade mayonnaise is a tasty, tangy addition to all kinds of dishes – sandwiches, salads, even dips! Traditionally, people use egg yolks to make mayonnaise. However, don’t you wish you could leave the eggs behind and make the mayonnaise recipe vegan? Well, you can with the help of aquafaba, a great vegan recipe ingredient that comes to us via chickpeas!
What is Aquafaba?
Well, for starters, aquafaba is a great way to replace eggs in a recipe. It’s also the key component in this vegan mayonnaise. Surprisingly, it comes from chickpeas! More specifically, when chickpeas are cooked in water, aquafaba is the protein and carbohydrate-rich juice that remains. The easiest and most reliable way to get it is saving the liquid from a chickpea can (perhaps after making a bowl of hummus).
Interestingly, aquafaba recipes haven’t been around very long. In fact, they first popped up in 2014 during the experiments of a French singer (Joël Roessel), and the vegan community took it from there. It turns out that aquafaba is thick enough to capture air and make stable foam! These properties also allow it to emulsify oil – which is how chickpea juice replaces eggs in our vegan mayonnaise recipe.
Take it Slow if You Want Good Mayo
The recipe for making vegan mayonnaise may be a little different to the regular variety, but the process is the same. This means the key is patience. Once your base ingredients are mixed (aquafaba, mustard, vinegar, lemon juice, and salt) you ever-so-slowly mix in your oil until you have the light, creamy white end-product.
Believe me, it’s worth it. This homemade mayonnaise is so delicious that you’ll have trouble stopping yourself from just eating it with a spoon! Note: we’ve found that hand mixers don’t work well for vegan mayonnaise. So if you can, mix the oil into your aquafaba using an blender or immersion blender.
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