Mayonnaise, dairy free, egg free with Chickpea Water

Name: Mayonnaise, dairy free, egg free with Chickpea Water
Prep time: 5 min
Total time: 5 min
Yield: 1 1/2 cups
Ingredients: 80 ml chickpea water; 10 gm Dijon mustard; 20 ml lemon juice; 1/2 teaspoon salt; 250 ml neutral cooking oil

User Reviews

4.6

42 reviews

Excellent

Prep Time
5 mins
Total Time
5 mins
Servings
1 1/2 cups
Cuisine
Vegan

Mayonnaise, dairy free, egg free with Chickpea Water

Iris Warren

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Don't waste the water from your chickpea can. Make Mayonnaise! This recipe uses a stick blender. make creamy mayonnaise that uses no eggs. It lasts in the fridge for weeks. Add flavours you love like chipotle chilli, tomato paste ( for prawns) or avocado)

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Ingredients

Servings

80 ml chickpea water 4 Tablespoons
10 gm Dijon mustard 1 large teaspoon
20 ml lemon juice 1 tablespoon or more to taste
1/2 teaspoon salt or a small pinch, to taste for granulated salt, sea salt
250 ml neutral cooking oil Rice bran or vegetable or nut oil (1 Aust cup, generic cooking oil

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Instructions

Keep Screen Awake

Put the water, dijon, salt and lemon juice in to the jug.
Follow this with the oil. Put the immersion blender to the bottom of the jug and turn it on
As the liquid thickens and turns white lift the blender to incorporate all of the oil and blend till white and thick. This will take approximately 1/2 a minute.

Notes

Follow the directions and wait for the oil to rise to the top before blending with a stick blender. If you do this it will be perfect every time
To make aioli add 2 cloves of garlic letting it sink to the bottom. It will be pureed up with the chickpea water. Add extra salt and lemon juice to bring up the flavour.