This is very cheap, very good indeed and also very easy to make. Aquafaba is just a posh name for ‘bean water’ or bean brine – once regarded as a ‘waste product’, we used to chuck it down the sink. Now we don’t. And you can add the leftover beans or chickpeas to make a nice dip, pate, curry or stew. Result.
½ tbsp. cider vinegar
½ tbsp. lemon juice
½ tsp ground English mustard OR 1 tsp English mustard from a jar
¼ tsp salt(add more at the end if needed but taste first)
3 tbsp aquafaba – tinned bean water eg chickpeas, cannellini or butter beans
¾ -1 cup neutral tasting oil, eg plain vegetable oil (refined rapeseed)
ALL KITTED OUT
- Jug that is wide enough to take a stick blender – you can use a bowl but it’s more likely to splatter
- Stick blender (also called a hand or immersion blender)
- Measuring spoons
- Measuring cups or small measuring jug
- Tin opener to open the beans if you don’t already have any aquafaba (or as back up in case of a dodgy ring-pull can!)
- Clean glass jar with a lid to store the mayo when made
- Small silicone or rubber spatula to scrape out mayo from jug into the jar
- Measure the aquafaba, cider vinegar, lemon juice, mustard and salt into the jug. Give a quick whizz with the handblender to mix everything up.
- Switch on the hand blender in the jug on low and start drizzling the oil slowly – about ¼ cup or 4 tbsp at a time – into the other ingredients.
- Keep the hand blender under the liquid to avoid spattering. Increase the speed on the blender.
- Keep drizzling and blending until the mixture is thick and looks like mayo. It will be thicker in some parts than other so move the blender around to make sure it’s all the same consistency. If necessary, switch off the blender, scrape down the sides of the jug and stir everything about quickly then start blending again. NB – you can even make this in a glass jar if it is wide enough to take the stick/immersion/hand blender (all the same device!). Just make sure there is a lid to put on the top.
- Taste it and add more lemon juice/cider vinegar if you prefer a slightly sharper mayo. Similarly, add a bit more mustard and/or salt if preferred.
- Store it in the clean glass jar, screw on the lid and keep in the fridge. It should keep for at least a week if not several weeks – both cider vinegar and lemon juice are natural preservatives.
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