aquafaba mayo

It took me a while to find the easiest and best vegan mayo recipe out there and now that I have I am very excited to share it with you! 

I think my favorite thing about a vegan mayo is that (surprise, surprise) it has no eggs. I think the egg-y taste and simply knowing that eggs are inside put me off from eating mayo up until I was around 14 years old. Only then I eventually grew to like it. 

With time I discovered that especially flavored mayo can do wonders for a dish and I do enjoy a good mayo sandwich. I am just so thrilled that now I can make my own mayo. Normally I am very skeptical when people say their recipes are the best. This time, however, this recipe is so good I might never buy a supermarket mayo ever again!

And yet another reason to praise this recipe - it is really cheap. One of the main ingredients is aquafaba, which is the liquid from cooking chickpeas, lentils, or beans. This is why you can consider aquafaba to be free as normally it is the liquid people discard. Since I have learned how to use aquafaba I now save it and even freeze it if I know I won't use it up within a few days. 

In a household such as mine where chickpeas and lentils are often on the menu, there is always plenty of aquafaba to go around!

Tips and notes:

• Choose any neutrally flavored vegetable oil for this recipe. It could be sunflower oil or rapeseed oil for example. If the oil has a strong taste (such as olive oil) then it will influence the mayo and make it unenjoyable. 
• With time you will learn the ins and outs of using aquafaba. What you need to keep in mind is that the cloudier the aquafaba the better. If it's clear it means it's not thick enough and won't work as well or possibly even barely at all. In case the aquafaba is not very thick you can add more aquafaba to the recipe until you achieve the desired texture. I prefer very thick and creamy mayo and created this recipe accordingly but you can add less aquafaba and make a thinner mayo. 
• In case you see that your aquafaba is rather thin and you don't have more of it to add if needed, you can boil the aquafaba on low heat until it reduces in size. This way the excess liquid evaporated and aquafaba becomes more concentrated. 
• You can use any mustard you want as long as it's smooth and not grainy. I find Dijon mustard works best because of its refined taste but you can take any other kind as well. 
• Needless to say but you can add more ingredients to create flavored mayos. For example, add 1-2 teaspoons of garlic powder to make aioli; a teaspoon of sriracha, gochujang, or wasabi to make spicy mayo. 
• Make sure to use an immersion blender for this recipe. I got my blender from a local Rossmann for about 15 Euros. 

Vegan Aquafaba Mayo