DIY: Aquafaba Mayonnaise
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A super easy recipe, great for using aquafaba, the liquid leftover from cooking chickpeas. Recipe from Serious Eats.
You’ll need a stick blender.
Makes around 200ml
Ingredients (when in italics available from the van)
45ml (3 tablespoons) of aquafaba (juice from cooking chickpeas), plus 12 whole cooked chickpeas
2 teaspoons (10ml) dijon mustard (make your own)
1 teaspoon lemon juice
1 garlic clove or garlic powder - 1/2 teaspoon
120ml rapeseed oil (approx 84p)
Total cost from Incredible Bulk approx 84p
Method
In your stick blender cup combine aquafaba, chickpeas, mustard, lemon juice and garlic. Blend at high speed until completely smooth and frothed up.
With the blender running add in the oil very slowly in a steady stream until a smooth, creamy emulsion forms (you may not need all the oil).
Season with salt and pepper to taste. Store in airtight container - use within 1 week.
Zero Waste Tips
If batch cooking chickpeas you can always freeze your required aquafaba and chickpeas for recipe until you are ready to make - simply defrost fully before making recipe.
Get your aquafaba by cooking your own dried chickpeas bought package free at your favourite refill shop!
Look for loose lemon and garlic without packaging.