Vegan Egg Free Mayo with Aquafaba
This rich, tangy vegan Egg-Free Mayo with Aquafaba is just as good as traditional mayo but without any trace of egg. Crafted with only a handful of simple ingredients and the power of aquafaba, it's a versatile staple that's a must in vegan kitchens. It's perfect for slathering on sandwiches, incorporating into sauces, or using as a substitute for regular mayo.
Servings: 24 Tablespoons
Equipment
- Immersion Blender
Ingredients
- ¼ cup aquafaba (liquid from canned chickpeas)
- 1 teaspoon Dijon mustard (vegan version)
- ¼ teaspoon salt (plus more to season)
- 1 tablespoon white wine vinegar or apple cider vinegar
- 1 to 1½ cup neutral flavored oil (grapeseed, safflower, canola, etc.)
- ½ to 1 teaspoon fresh lemon juice
Instructions
- Put the aquafaba, Dijon mustard, vinegar, and ¼ teaspoon of salt into a tall container like a jar. Then, pour the measured oil into a container with a spout.
- Use an immersion blender to blend the aquafaba mixture in the tall container until well combined. Blend it on the highest power setting.
- Start slowly drizzling the oil into the mixture, a few drops at a time, while running the immersion blender on the highest power. As the mixture starts to come together, gradually add the oil in a thin stream for about 1 to 2 minutes. While adding the oil, move the immersion blender up and down to incorporate air into the mayo and thicken it up. You can stop at one cup of oil for a lighter consistency or add it all for a thicker mayo, as I did.
- Once you reach your desired consistency, taste the mayo and blend in the lemon juice and more salt to suit your taste. The level of saltiness or tanginess you prefer for your mayo is up to you.
- Store the homemade egg free mayo in an airtight container in the fridge for up to 2 weeks.
Notes
- Adding Sweetness: Traditional homemade mayo typically doesn't contain sugar, but if you prefer a slightly sweeter taste, you can add a small amount of agave or brown rice syrup.
- Gradual Addition of Oil: It's crucial not to rush the process by adding the oil all at once. For the mayo to emulsify properly, you must add the oil slowly, starting with a few drops at a time. This allows the aquafaba and mustard mixture to gradually absorb the oil, ensuring that your mayo thickens and comes together correctly.
- Use the Immersion Blender Effectively: Moving the immersion blender up and down during blending is important because it helps incorporate air into the mixture. The aquafaba, in particular, benefits from this as it helps to create a lighter texture.
- Season at the End: Adding extra salt or lemon juice should be done at the end. This allows you to adjust the flavor to your exact preference after the mayo has emulsified and you can accurately gauge its base taste.
- Adjusting the Consistency: The amount of oil you add affects the consistency. For a lighter, more fluid egg free mayo, use closer to one cup of oil. If you prefer your mayo thicker and creamier, increase the oil up to one and a half cups.
- Troubleshooting Tips for Mayo That Won't Emulsify:
- Check Your Equipment: Ensure your immersion blender is working properly and that the container you're using is suitable (tall and narrow works best).
- Adjust the Temperature: Sometimes, the temperature can affect emulsification. Make sure your ingredients are at room temperature.
- Add More Emulsifier: A bit more mustard or even a small amount of another emulsifier like soy lecithin can help stabilize the mixture.
- Restart with a New Base: If the mayo just isn't coming together, you may need to start over. Trust me- it took me a try or two to get it right!
Nutrition
Serving: 1tablespoon | Calories: 90kcal | Carbohydrates: 0.3g | Protein: 0.2g | Fat: 9g | Saturated Fat: 1g | Cholesterol: -3mg | Sodium: 297mg | Potassium: 11mg | Fiber: 0.2g | Sugar: 0.1g
Tried this recipe?Mention me on Instagram @dances_with_knives and add the hashtag #danceswithknives! Would love to see your yummy creations!