Aquafaba: Aqua=water and Faba=legumes. Put it together and you have water from legumes. That’s what aquafaba is, the cooking water from legumes. I use the liquid from cooked chickpeas since it works well and is easily available. Aquafaba is a relatively new ingredient that mimics egg whites in cooking and is great news for those of us with food sensitivity to eggs and especially egg whites.
Blend aquafaba, dijon mustard and salt to combine before adding the avocado oil in a thin stream with the blender on low. It is important not to rush adding the oil since this is what creates the emulsification. Emulsification merges the fat molecules in the oil with the water molecules in the aquafaba and the result is a homogenous sauce that is thick and will not separate.
The ratio aquafaba to oil determines the thickness of the mayo.
- To make a thick mayo suitable for spreading use 2 tbsp aquafaba : 3/4 cup avocado oil. Use as you normally would use regular mayo.
- To make a thinner sauce use 1/4 cup aquafaba : 3/4 cup avocado oil. Add chopped herbs, lemon juice, garlic, chili sauce or other aromatics to the sauce to pump up the flavour. This sauce is great over fish, seafood and steamed vegetables.
Aquafaba Mayo
Description
Aquafaba Mayo is a fantastic egg-free mayo that is quick to make.
- To make a thick mayo suitable for spreading use 2 tbsp aquafaba : 3/4 cup avocado oil. Use as you would use regular mayo.
- To make a thinner sauce use 1/4 cup aquafaba : 3/4 cup avocado oil. Add chopped herbs, lemon juice, chili sauce or other aromatics to the sauce to pump up the flavour. This sauce is great over fish, seafood and steamed vegetables.
Ingredients
- 2 tbsp – 4 tbsp aquafaba liquid
- 1 tsp salt
- 1 tsp dijon mustard
- 3/4 cup avocado oil
- 1/2 lemon
Instructions
- Add aquafaba liquid, mustard and salt to blender and blend on high for 10-20 seconds to combine well.
- With the blender on lowest setting pour in a fine stream very slowly in the avocado oil to create the emulsification.
- When all the oil has been added, this will take 2-3 minutes, add the juice from 1/2 lemon and blend on low to incorporate. Store in glass jar for up to one week. If adding herbs and other seasonings to the mayo store for no more than 1-2 days in the fridge.
Wow, I have never heard of this, but it is great to know about! I liked it so much I have forwarded to another friend who cannot eat egg whites. Thank you again Annika for another wonderful recipe!
★★★★★
Thank you for sharing! 🙂