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Ref: 354
Heading: Sauces Dressings & Dips
Cuisine: French
Food Type: Vegan
No of Portions: 10
Change no of portions required to :

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


  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.
You can add other flavours in like lemon, mustard or garlic etc. Make hummus with leftover chickpeas.
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