Aquafaba Mayo
Equipment
Ingredients
- 1 cup Neutral Oil (Vegetable, Canola, Avocado etc)
- 1/4 cup Aquafaba
- 1 - 3 tsp White Wine Vinegar (or Regular Vinegar, Apple Cider)
- 1 tsp Dijon Mustard (or Yellow Mustard)
- 1/2 tsp Salt (more to taste)
- 1/4 tsp Vegan Lactic Acid (or 1/8 tsp Citric Acid, Optional)
Instructions
- Make sure all the ingredients are at room temperature.
- First add the Aquafaba to a Mason Jar or Mixing Cup. Add the rest of the ingredients and lastly, add the oil. Use less vinegar for a more mild mayo. 3 tsp (1 Tbsp) will make it nice and tangy!NOTE: You can also slowly drizzle the oil in as you blend if you want to make sure you get a good emulsification, but I've never had an issue with blending all the oil at once!
- Do not mix the aquafaba and oil before adding the Immersion Blender. You want to keep them separated into two distinct layers. Lower the Immersion Blender slowly to avoid mixing the two layers. Start the blender at the bottom. Mix for about 10 - 15 seconds or until you can see an emulsification happening, and then slowly move your way up. You can pump the blender up and down to get any rogue oil, but you should have some mayo after about 30 - 40 seconds of blending.
- Taste and adjust for seasoning. If it's thick enough, use right away or store in the fridge overnight to thicken. Should be good for about 2 weeks!
Food Processor Method
- You can use a regular food processor for this. Just add everything EXCEPT the oil to the blender. Slowly drizzle in the oil while the blender runs on HIGH. Start very, very slow, like a few drips at first. Once the emulsion takes place you can drizzle in faster, but take your time, other wise you risk breaking the emulsion.
Notes
How To Avoid Runny Mayo
A Reader named Cameron has made this mayo more times than me, so I'd take his advice! Another 30+ maker of this mayo. I had made this dozens of times without issue until one time I slightly stirred the mix to incorporate the ingredients beforehand. Big mistake. If you add everything to a mason jar the aquafaba settles to the bottom with the oil on top. The two layers are crucial. When you put the immersion blender to the bottom of the jar and blend you’re initially mixing the emulsifier (aquafaba) then the oil naturally starts to incorporate which creates the thick mayo we all know.
So, yes, to play it safe you should slowly add the oil like you would a traditional mayo. But if you have two distinct layers just stick the immersion blender to the bottom gently, then blend and it will almost instantly thicken.
Tried this recipe?Let us know how it was!