Aquafaba mayonnaise

Name: Aquafaba mayonnaise
Total time: 10 min
Cuisine: British
Ingredients: 60ml aquafaba, the water from a tin of chickpeas; 1 tsp dijon mustard; 1 tbsp lemon juice; 0.5 tsp salt; 200ml sunflower oil; 1 tsp white wine vinegar

A thick, creamy mayonnaise made from chickpea water, with no egg at all, ready in 5 minutes.

Time10 min
LevelEasy
Costabout £0.13 a head

12 servings

Ingredients

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60 mlaquafabathe water from a tin of chickpeas
1 tspdijon mustard
1 tbsplemon juice
½ tspsalt
200 mlsunflower oil
1 tspwhite wine vinegar

Method

1
Put the aquafaba, mustard, lemon juice, vinegar and salt in a tall jug.
2
Blend with a stick blender for 30 seconds until foamy and white.
0 min 30 s
3
With the blender running, pour in the oil very slowly, a thin trickle at first.
4
Keep blending until thick and creamy like shop mayonnaise. Taste and add more salt or lemon if you like.
5
Spoon into a clean jar and keep in the fridge for up to 5 days.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.