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Sauces
Aquafaba Vegan Mayonnaise
Homemade plant-based mayo made without eggs or dairy, whipping up chickpea liquid with vegetable oil and spices.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Pour the aquafaba into a tall, narrow container, and add the salt, lemon juice, and mustard—everything needed to whip it up with an immersion blender.
2
Blend the mixture until it turns pale and frothy.
3
Without stopping, start pouring in the oil in small splashes—1 to 2 tablespoons at a time—so the sauce doesn't break.
4
Keep going until you reach the desired consistency. The more oil you use, the thicker the mayo gets. Achieving a thick texture will take about 200 ml of oil and roughly 5 minutes of blending.
5
Transfer the finished sauce to a jar and chill in the fridge for a couple of hours.
6
Serve chilled.
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