Aquafaba Mayonnaise

Aquafaba mayonnaise
The richest, creamiest mayonnaise you can imagine.
Yield about 2 cups
Time 10 minutes
  • tall, narrow container
  • immersion blender
  • rubber spatula
  • glass jar with lid
  • ⅓ c aquafaba, chilled
  • scant t lemon juice or baking powder
  • up to 1½ c mild vegetable or grapeseed oil
  • 3 T mustard
  • T vinegar
  • 1 t salt
  • 1 t sugar
  • dash paprika

Combine aquafaba and lemon or baking powder and blend until foamy, 1-2 minutes.

Continue blending as you slowly drizzle in the oil. When it start to thicken, you can add oil more quickly, but if you get to a point where the mixture is very thick and the oil starts collecting at the top, stop adding it.

Scrape down the sides of the container.

Add remaining ingredients and blend another minute, until thick and smooth. If you get to a point where the oil isn’t getting incorporated easily, stop adding it and just blend until it’s all mixed in.

Transfer to jar and store in fridge. Aquafaba mayo will thicken even more as it chills.

Notes Aquafaba mayonnaise will start to lose its thickness after 3 or 4 days in the fridge. You can re-emulsify it by blending it with just a bit more oil.

This is my favorite mayonnaise for making aïoli – just add garlic!

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Vegan mayonnaise from aquafaba

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