Plant-Based Mayonnaise
Is mayonnaise the most exciting recipe ever ?
Maybe not. However it is a huge staple in my house as I like to use it as a base to make all kinds of dressings and sauces. I try my best to not waste ingredients so whenever I open a can of chickpeas I reserve that liquid inside, which is more formally called aquafaba. This liquid is perfect for making plant-based mayonnaise based sauces or aioli’s as it can be emulsified and had a great thick mayo like texture. Use this to make rémoulades, garlic aioli, sriracha aioli and quick salad dressings.
* makes about 1 1/2 cups of "mayo" ** prep time approx. 15 min *What you will need
A High Speed Blender / Hand Held Emulsifier / Nutribullet
Plant-Based Mayo
Ingredients
¼ cup - aquafaba
¾ cup - warm safflower oil, or any oil you like
1/2 tsp - Dijon mustard
1 tsp - sea salt
1 tbsp - lemon juice
2 tsp - maple syrup
1 tsp - cream of tartar
Instructions
Step 1 - Whip the base
Pour the aquafaba in the blender or if you are using a hand held emulsifier contraption, find a pitcher or a large mason jar that you can use to whip everything together. Once the aquafaba has been whipping for about a min or two and has started foaming, add in that cream of tar tar and allow that to integrate for a minute before slowly pouring in that warm oil letting it slowly build and thicken. Take your time with this step as this will build up the strength in the mayo for everything else to be added.
Step 2 - Add in the remaining ingredients
After pouring in all the oil and your mayo is formed, whip in the remaining ingredients and let that whip together to integrate everything for another minute.
Step 3 - Chill it
Store it in a jar or food safe, air tight container and let it chill for a couple hours to really get firm. Keep it in the fridge and enjoy for up to 2 weeks.
