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.