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:
Yield 1/2 cup
Heavily adapted from J. Kenji López-Alt.
- 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
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.