It will take you no time at all to whip up this egg free mayonnaise. It takes on flavours exceptionally well. I have been adding harissa to it to serve with our crudités as an alternative to hummus.
There are very few recipes I make from other blogs. And very few bloggers whose recipes I make. But if Lorraine tells me to make something I know I have to. Her pushy recipes are just that! There were two reasons I made this egg free mayonnaise. The second being the plethora of aquafaba I am accumulating. You might recall that Dave is on a diet? He is trying to lose weight and I am not complaining. At night when he gets home I make a snack platter of fresh vegetables. This includes tomatoes, cucumber, carrots and celery. The dogs love this as they get the carrot peels and ends to snack on. I have been serving the crudités with hummus. And all that briney liquid has been going down the drain. So when I saw this recipe I knew I had a way to reduce my waste.
Today’s inspiration ♥ Recipe For Egg Free Mayonnaise ♥ can be found on Lavender and Lime Click To Tweet
Aquafaba, for those of you who don’t know, is the viscous liquid found in tins of legume seeds. For the best results in your cooking and baking only use aquafaba from white beans and chickpeas. This bean water acts as a substitute for egg whites and it is perfect for people who cannot eat eggs due to dietary or religious reasons. For vegans this means they can still get to enjoy meringues, marshmallows, macarons, nougat, icing, ice cream and fudge. I have yet to try the sweet application but I think this will be next on my list. There are many savoury uses as well, but for me, the best is this egg free mayonnaise. Use the aquafaba to emulsify, make foams, as a substitute for gelatine and as a thickener. For all purposes replace one egg white with 30mls aquafaba, or 1 whole egg with 45mls.
Click on the links for conversions and notes.
- Chickpea water from 1 tin of chickpeas
- 3.75mls fine salt
- 7.5mls Dijon mustard
- 30mls lemon juice
- 375mls canola oil
- Place the chickpea water, salt, mustard, lemon juice and oil in a stick blender jug
- Process with the stick blender until combined and thick
- Place into a container with a lid, and refrigerate
- Use as needed