Say goodbye to store-bought mayo and hello to this incredibly rich, creamy, and completely egg-free mayonnaise! Using the magical liquid from a can of chickpeas, known as aquafaba, we can create a luscious spread that’s perfect for sandwiches, dips, and dressings. While the chickpeas themselves mean this isn’t strictly keto, the resulting mayo is incredibly low-carb and a fantastic, allergy-friendly alternative for anyone avoiding eggs. You won’t believe how easy it is to make this staple in your own kitchen!
Ingredients
• ¼ cup plus 2 tablespoons / 90 ml chickpea liquid (aquafaba)
• 2 tablespoons lemon juice
• 1 tablespoon plus 1 teaspoon Dijon mustard
• 1 tablespoon apple cider vinegar
• ½ teaspoon finely ground sea salt
• ½ teaspoon ground black pepper
• 1½ cups / 350 ml light-tasting oil, such as avocado oil or light olive oil
Instructions
1. For a Countertop Blender
2. Place the chickpea liquid, lemon juice, Dijon mustard, apple cider vinegar, salt, and pepper into the blender jar. Pulse a few times just to combine.
3. Turn the blender on to medium speed. With the motor running, begin to *very slowly* drizzle in the oil in a thin, steady stream. This process should take at least 2 minutes to ensure a proper emulsion.
4. Once all the oil has been added, continue to blend until the mixture is thick, creamy, and has the consistency of mayonnaise.
5. For an Immersion Blender
6. Add all , including the oil, to the blending jar or a wide-mouthed 1-quart/950-ml jar.
7. Insert the immersion blender, ensuring the head is flat against the bottom of the jar. Turn it on to high speed and hold it still at the base for 25-30 seconds without moving. You will see the mayonnaise begin to emulsify and creep up the sides.
8. Once the bottom is thick and white, slowly begin to move the blender up and down to incorporate the remaining oil until the mixture is smooth and creamy.
Nutritional Information
• Recipe Information
• Yield: 1¾ cups (365 g)
• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Storage: Keep in an airtight container in the fridge for up to 5 days.
• Nutrition Per 2-Tablespoon Serving
• Calories: 199
• Total Fat: 21.9 g
• Net Carbs: 0.4 g
• Protein: 0.3 g
• Sodium: 82 mg
Pro Tips
• The key to a neutral-tasting mayonnaise is a light-tasting oil. Avocado, grapeseed, or light olive oil are excellent choices. Avoid extra-virgin olive oil as its strong flavor can be overpowering.
• Patience is crucial for emulsification! When using a countertop blender, adding the oil very slowly in a thin, steady stream is the most important step. Rushing this can cause the mayonnaise to break and not thicken.
• For an extra-thick mayonnaise, you can reduce your aquafaba first. Simply simmer it in a small saucepan on the stove for 5-10 minutes until it has reduced by about a third, then let it cool completely before using.
• Customize your mayo! Add a clove of roasted garlic for aioli, a pinch of smoked paprika for a smoky spread, or fresh herbs like dill or chives for a fresh twist.
FAQ
Q: What is aquafaba
A: Aquafaba is the liquid from a can of chickpeas. It’s a magical, egg-free ingredient that helps create a thick and creamy emulsion for this mayonnaise.
Q: Why did my egg-free mayo not get thick
A: The most common reason for mayonnaise not thickening is adding the oil too quickly. For a proper emulsion, the oil must be drizzled in a very thin, steady stream while the blender is running. Rushing this step can cause the mixture to break.
Q: What is the best oil for vegan mayonnaise
A: A light-tasting, neutral oil is best to avoid an overpowering flavor. This recipe recommends avocado oil, grapeseed oil, or light olive oil. You should avoid using extra-virgin olive oil due to its strong taste.
Q: How long does homemade aquafaba mayonnaise last
A: You can store this homemade egg-free mayonnaise in an airtight container in the refrigerator for up to 5 days.
