Ref: 354
Heading: Sauces Dressings & Dips
Cuisine: French
Food Type: Vegan
No of Portions: 10
Change no of portions required to :
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Ingredients & Prep
250 ml
Rapeseed, Avocado or Sunflower oil
75 ml
Aquafaba, liquid from tinned chickpeas
1 tsp
Golden or Maple syrup
1 tsp
Cider vinegar
1/2 tsp
Dijon mustard
1/2 tsp
Salt
Method
Step 1
Allow all liquids to come to room temperature.
Step 2
The best & easiest way to make this is to add all the ingredients into a tall jar big enough to get a stick/hand into or blender cup, then blitz up & down until it has all emulsifies, if not, then you can use a food processor or a whisk, add Aquafaba, syrup, mustard, salt & vinegar turn on or whisk & slowly add oil until used up.
Step 3
Keep in the fridge covered, use within a week max.