The richest, creamiest vegan mayonnaise you can imagine.
Yield: about 2 cups
Time: 10 minutes
Tools
- tall, narrow container
- immersion blender
- rubber spatula
- glass jar with lid
Ingredients
- ⅓ c aquafaba, chilled
- scant t lemon juice or baking powder
- up to 1½ c mild vegetable or grapeseed oil
- 3 T mustard
- T cider or white wine vinegar
- 1 t salt
- 1 t sugar
- dash paprika
Directions
Combine aquafaba and lemon or baking powder and blend until foamy, 1-2 minutes.
Continue blending as you slowly drizzle in the oil. When the mayo starts to thicken, you can add oil more quickly. When you get to the point where the mixture is very thick and the oil starts collecting at the top, stop adding oil but continue blending until it’s all incorporated.
Scrape down the sides of the container.
Add remaining ingredients and blend another minute, until thick and smooth.
Transfer to jar and store in fridge.
Notes
Aquafaba mayonnaise will thicken even more as it chills, but after 3 or 4 days it will start to thin or separate. 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 at the same time as the mustard.
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