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Home » Condiments and More » Aquafaba Mayo

December 15, 2017

Aquafaba Mayo

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Aquafaba Mayo this Recipe

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

Print
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Aquafaba Mayo

Table of Contents

  • Aquafaba Mayo
    • Description
    • Ingredients
    • Instructions

Aquafaba Mayo


★★★★★

4.7 from 7 reviews

  • Author: erin wysocarski
  • Total Time: 5 minutes
  • Yield: 1/2 cup
  • Diet: Vegan
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Description

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.

  • Prep Time: 5 minutes
  • Category: Spread
  • Method: Emulsified
  • Cuisine: French

Keywords: vegan mayonnaise, aquafaba mayonnaise, eggless mayonnaise, homemade mayonnaise, chickpea mayonnaise

Did You Make This Recipe?

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Filed Under: Condiments and More, Spreads Tagged With: basics, chickpeas

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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
      • Faye says

        May 19, 2020 at 5:31 pm

        So this didn’t work in my vitamix, I didn’t use 12 chickpeas because I didn’t think it would blend smoothly and I added in the oil slowly but I think the oil actually made it too liquidy and I had this running on the highest setting for 10 whole minutes and no use.

        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
  8. Whitney says

    April 28, 2019 at 7:20 pm

    This is great! My daughter has an egg allergy and had Mac salad for the first time tonight (she’s 4). Thank you!!!

    ★★★★★

    Reply
    • erinwyso says

      April 29, 2019 at 7:18 am

      Whitney, So happy to hear this — thanks for your feedback!

      Reply
  9. colleen says

    May 1, 2019 at 11:08 am

    great recipe, mine failed to emulsify but its a great salad dressing!

    ★★★★

    Reply
  10. Danni says

    December 24, 2019 at 4:20 am

    On my first attempt I used olive oil and it was a disgusting bitter disaster. This time I used rice bran oil and followed the recipe exactly and it was great! Thank you

    ★★★★★

    Reply
  11. Sarah says

    January 8, 2021 at 5:11 pm

    Why does mine fail? Every single time. I have tried so many recipes including this one. Is there such a thing as overmixing? It’s just slop that I can’t use for anything. This is my over twentieth time attempting Aquafaba Mayo. Are you guys actually making mayo or is it more like a dressing?

    Reply
    • erinwyso says

      January 8, 2021 at 10:13 pm

      Sarah, I’m not sure why yours is failing. You can overmix egg-based mayo, but not aquafaba mayo. You need to drizzle in the oil very slow while pureeing with a vitamix or stick blender. If it doesn’t firm up, add 5 to 10 chickpea, blitz again and it should firm up. Good luck!

      Reply

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Hi! I’m Erin Wysocarski. Glad you’re here.

I create vegan recipes for those who love to cook and eat. My husband Jeff photographs them. We live in Boston with our rescue dog, Harper. More about Erin →

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