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Aquafabulous Mayonnaise and Aioli
This recipe truly is a miracle — you wouldn’t believe mayonnaise would work without egg but it does! If you are vegan, allergic to eggs or pregnant and avoiding raw eggs, it’s a life-changing discovery, and even if you aren’t it’s a great thing to know about as it tastes just the same as mayo made with egg!
Prep Time
5 mins
Serves
makes about 1 1/4 cups
Vegan
Vegetarian
Dairy Free
Gluten Free
Nut Free
Sauces & Preserves
Lunch
Quick & Easy
BBQ
$
Ingredients
3 tbsp aquafaba
2 tbsp white wine vinegar
2 tsp dijon mustard
3/4 tsp salt
1/4 tsp fine white pepper
1 cup neutral oil
Method
STEP 1
Combine all ingredients in a tall jug, sink a hand wand blender to the bottom of the mixture and whizz until thick and creamy (about 10 seconds!).
Store in an airtight container in the fridge for up to 2 weeks.
VARIATION:
To make Aquafabulous Aioli (pictured), add 3 cloves crushed garlic, 2 tbsp tarragon leaves and 1 tbsp lemon juice to the mayonnaise and whizz to combine. Season to taste and store in an airtight container in the fridge for up to 2 weeks.
To make Chipotle Mayo. Add 2–3 tablespoons of chipotle peppers in adobo sauce (depending on how hot you want it) and blitz well.
NOTE:
Aquafaba is the liquid from a can of chickpeas. Make sure you use chickpeas that are not in a brine liquid. We've also found this does not work with canola oil, so we recommend using grapeseed oil.
