Vegan Mayo
Note: Recipe makes 260g.
Tip: Add things like herbs, spices, sriracha or even garlic for a twist on the classic.
- Contains mustard
Ingredients
- 2fl. oz chickpea aquafaba
- ½ tbsp apple cider vinegar
- ½ tbsp mustard
- 7fl. oz sunflower oil, chilled
- Sea salt, as desired
- Freshly ground black pepper, as desired
- Kilner jar
Instructions
Step 1
Place aquafaba, apple cider vinegar and mustard into a tall glass or Kilner jar.
Step 2
Submerge the blender head into the mixture ensuring it is flush with the bottom of the container.
Step 3
Select the power button to start the immersion blender, then lift it up slowly through the mixture while continuing to process to form an emulsion for about 10 seconds.
Step 4
Once emulsified, gradually pour in oil while moving the immersion blender up and down throughout the mixture for approximately 1 minute. Season with salt and pepper as desired.
Step 5
Transfer any mayo not being used immediately to a storage container (or leave it in the Kilner jar and seal with a lid). Mayo will keep for up to a week in the refrigerator.