Have you ever used Chickpea Liquid (Aquafaba) to make Vegan Mayo/Sauce? Well I have!!
60 ml aquafaba (liquid from a can of chickpeas)
1/8 tsp cream of tartar (I used extra, I possibly doubled it)
±1 ml dry powder mustard (I used 2 ml)
2.5 ml table salt
15 ml lemon juice (I did not have fresh juice so use concentrated bottled juice, and used only 10 ml)
7.5 ml white vinegar
15 ml stevia (I added ±10 ml extra sweetener. My guess would be that it’s due to the concentrated juice I used)
180 ml grape seed oil (It’s way cheaper than avocado oil and I do not stock it due to the high price)
Add brine to a large mixing bowl together with cream of tartar, dry mustard, salt, lemon juice, vinegar, and sweetener.
Blend on high with a hand mixer.
Measure out the required oil and with the mixer running at high speed, slowly drip the oil in over a period of 5-6 minutes while continuously blending.
DO NOT pour all the oil in from the onset.
Please note when doing this by hand, that this can take up to 10 minutes.
Next time I will do this in a stand mixer, but yes it can be done with a hand mixer.
I deliberately made my ‘mayo’ more like a sauce (thinner) as I want to drizzle it over Orzo salad.
Taste and adjust flavor according to your own palate.
As mentioned, I added some extra mustard and sweetener.
Pour in a glass jar and seal and place in the fridge. I made this a day ahead and left it overnight to settle.
Recipe credit: Minimalist Baker.
Please refer to link: VEGAN AQUAFABA MAYO (WITH A HAND MIXER!) as I used this recipe and I made minor adjustments to the Minimalist Baker’s recipe according to the ingredients I had available. Thank you Minimalist Baker for this recipe.
My personal notes:
I doubled this recipe and added extra sweetener, dry mustard and cream of tartar to my mixture and I deliberately made it thinner, as I wanted it to be a sauce and not mayo as such.
Prepared, tried and tested by: Esme Slabs
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