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You are here: Home / Appetizers / Basics / Aquafaba Mayo

December 15, 2017

Aquafaba Mayo

Aquafaba Mayo

I’ve been experimenting with aquafaba mayo lately, and have whisked up several batches with an array of results. Here is the best version I’ve tried to date.

Taking the idea of whizzing in chickpeas in addition to the aquafaba, which I stumbled across over on Serious Eats, worked great for texture and added a nice dimension of creaminess. This method is stupideasy and fun to play around with. Sub lemon juice for the vinegar portion, adjust the oil ratio, try adding in a little chickpea miso or tahini, or a bit of garlic and see what you get.

Aquafaba Mayo - Process

Mix it up! More ideas on what to do with your aquafaba mayo once you’ve whipped it into shape:

Chipotle Mayo

Bang Bang Sauce

Sambal-Horseradish Mayo

Sambal Mayo

Creamy Poblano + Cilantro Sauce

Lime Mayo

Aquafaba Mayo

4 votes

Print

Aquafaba Mayo

Prep 1 min

Cook 3 mins

Total 4 mins

Author Erin Wysocarski

Yield 1/2 cup

Heavily adapted from J. Kenji López-Alt.

Ingredients

  • 1 TB white wine vinegar
  • 2 tsp dijon mustard
  • 1/4 cup aquafaba (leftover liquid from a can of chickpeas)
  • 12 chickpeas
  • 3/4 cup vegetable or canola oil
  • 1 TB olive oil
  • a few pinches of salt, to taste

Instructions

Using an immersion blender, blend the first 4 ingredients until smooth. Drizzle in the oil while the immersion blender is on until white and thick. Transfer to a container and whisk in the olive oil by hand. Add a few pinches of salt, to taste.

Store mayo in the fridge for up to a week.

Filed Under: Basics, Sauces, Spreads Tagged With: chickpea, how-to, veganized classics

Reader Interactions

Comments

  1. Karin Tracy says

    December 15, 2017 at 2:02 pm

    Sure looks like mayo!

    Reply
  2. Trish says

    December 16, 2017 at 10:14 am

    Sorry to have to hand-hold me, but can I make this in a blender? I don’t have an immersion blender. Stupid question I know but I don’t want to mess it up as it looks great!

    Reply
    • erinwyso says

      December 16, 2017 at 12:07 pm

      Hi Trish, I think a blender should work here. If you try with good results, I’d love to know!

      Reply
  3. Christina says

    December 29, 2017 at 8:55 am

    This looks great! I have yet to use aquafaba even though I’ve been curious about doing so for ages. I’ll have to try this!

    Reply
  4. Hanne says

    January 23, 2018 at 3:07 pm

    As always I love you photography and luscious recipes.
    Credit where credit is due the first person to create an aquafaba based mayonnaise was Hunter at the blog Peanut butter and Vegan in 2015. Quite the innovator. Cheers
    -Hanne

    Reply
  5. Nicole says

    November 21, 2018 at 3:15 pm

    Great recipe! I tried another recipe that didn’t include chickpeas and it wasn’t as nice a consistency. Thank you! I tried this with black salt to add an “egg” like flavor but I prefer it with regular salt.

    Reply
  6. Bella Marin says

    December 17, 2018 at 2:07 pm

    omg this is so fabulous!

    Reply
  7. Nola Gutmann says

    February 17, 2019 at 4:08 pm

    It would be really wonderful if your recipes could include nutritional facts; i.e. calories, carbs, sat. fats, etc.
    Thank you for some great recipes.

    Reply
    • erinwyso says

      February 18, 2019 at 7:06 am

      Nola,
      I don’t track or count those kinds of things in my life, so I don’t do that here on the blog. If you are interested in counting, there are plenty of apps out there designed to calculate this for you.

      Reply

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Meet Erin

Hi, I'm Erin! I love creating original and delicious vegan recipes and sharing them here. I cook and photograph food with my husband Jeff in Boston. Read More…

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Hi, I'm Erin! I love creating original and delicious vegan recipes and sharing them here. I cook and photograph food with my husband Jeff in Boston. Read More…

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