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.
Mix it up! More ideas on what to do with your aquafaba mayo once you’ve whipped it into shape:
Creamy Poblano + Cilantro Sauce
Aquafaba Mayo
Prep
Cook
Total
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.
Sure looks like mayo!
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!
Hi Trish, I think a blender should work here. If you try with good results, I’d love to know!
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!
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
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.