Well, after making pavlova, meringues and pasta with aquafaba (brine from a can of chickpeas) I am convinced that it really works like eggs, so why not try mayonnaise too? This is my own recipe, it tastes great and it is easy to make!
2 tbsp aquafaba (brine from a can of chickpeas)
1 tbsp lemon juice
1 pinch salt
about half a cup vegetable oil
Place the first three ingredients in a tall thin container or glass and start blending with an immersion blender, add the oil slowly and see your mayonnaise form! It takes two minutes for half a cup of fresh lemon mayo!
For variation: add a little mustard or wasabi or capers, or garlic (my favourite!) or anything. Store in the fridge.
Photos and recipes by Alessandra Zecchini ©
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