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Living without eggs doesn't automatically mean you have to go without a decadent creamy homemade mayonnaise. After all, what would life be without a dipping sidekick for triple cooked chips?
Learn how to master egg-free aquafaba mayonnaise and you'll have all your vegan mayonnaise cravings covered.
What is aquafaba mayonnaise?
There's a secret weapon in your pantry for when you want to cook without eggs - it's gooey bean brine, that leftover water from when you drain chickpeas in a can, otherwise known as aquafaba.
Aquafaba is a handy egg replacement lending itself to a number of culinary tricks, from meringues to a smooth and creamy plant-based mayonnaise.
Aquafaba mayonnaise can fill in for regular mayonnaise as a regular condiment whenever dips and spreads are called for.
How to make aquafaba mayonnaise
To make aquafaba mayonnaise you'll need: aquafaba, ground mustard, salt, apple cider vinegar, brown rice syrup and vegetable oil.
Simply blend the aquafaba, ground mustard, salt, apple cider vinegar, brown rice syrup together with an immersion blender.
Keep the blender running and drizzle vegetable oil in a thin stream into the mix until it becomes thick and creamy, when it can be lovingly dolloped onto your plate or kept in the fridge for later.
Watch how easy it is to make this vegan mayo in the clip below:
You can use the mayonnaise as a base to add in other flavours as your heart desires, like garlic, chilli, lemon and cracked pepper.
