So this Mayo is not only quick to make, tasty but also handy if you can’t eat raw eggs. Plus it uses aquafaba. Not only is this my favourite word at the moment but its also pretty cool in terms of food science. Aquafaba is the brine that chickpeas live in i.e., the juice in the chickpea can. Or if you are cooking your own chickpeas it is the liquid that it is cooked in. Aquafaba can be used to replace egg whites in many sweet and savory recipes. Its unique mix of starches, proteins, and other soluble plant solids which have migrated from the seeds to the water during the cooking process gives aquafaba a wide spectrum of emulsifying, foaming, binding, gelatinizing and thickening properties. And as a rule 3 Tbsp = 1 egg.
- 2 medium cloves NZ garlic, minced
- 1 Tbsp fresh juice from 1 lemon
- 2 tsp Dijon mustard
- 3 Tbsp liquid from 1 can of chickpeas (Aquafaba), plus 12 whole chickpeas
- 1/2 cup (120ml) vegetable oil, I normally use avocado
- 1/4 cup (60ml) extra-virgin olive oil
- s & p
- Combine garlic, lemon juice, mustard, chickpea liquid, and chickpeas in a tall container just large enough to fit the head of an immersion blender. Blend at high speed until completely smooth. Alternatively, blend in the jar of a standard countertop blender. With the blender running, slowly drizzle in vegetable oil. A smooth, creamy emulsion should form.
- Using a rubber spatula, transfer to a bowl. Whisking constantly, slowly drizzle in olive oil. Season to taste with salt and pepper. Mayonnaise will keep in a covered container in the fridge for up to 1 week.
If you would like help with meal ideas and plans , contact NZ Registered Nutritionist Larissa Beeby for your own nutrition consultation either online, in person or over the phone.
Director / NZ Registered Nutritionist