4.6 from 42 votes
Mayonnaise, dairy free, egg free with Chickpea Water
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)
Prep Time
5 mins
Total Time
5 mins
Servings:
1
1/2 cups
Cuisine:
Vegan
Ingredients
- 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
Instructions
- 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.
Cup of Yum
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.