Egg-Free Aquafaba Mayonnaise
Aquafaba from canned chickpeas contains proteins that mimic egg whites perfectly for a thick, creamy mayo.
Ingredients
- 3 tbsp aquafaba (liquid from canned chickpeas)
- 1 tbsp fresh lemon juice or apple cider vinegar
- 1/2 tsp Dijon mustard
- 1/4 tsp salt
- 3/4 cup neutral oil (canola, grapeseed, or sunflower)
Instructions
Add the aquafaba, lemon juice, mustard, and salt to a tall, narrow container.
Using an immersion blender, pulse until frothy.
With the blender running continuously, add oil drop by drop. This is critical — too fast will break the emulsion.
Once half the oil is incorporated and mixture thickens, pour remaining oil in a very slow, thin stream. Blend until thick and creamy. Store in fridge up to a week.
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