Servings
Font
Back
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 sea salt or a small pinch, to taste for granulated salt
  • 250 ml oil Rice bran or vegetable or nut oil (1 Aust cup)

Instructions

    Cup of Yum
  1. Put the water, dijon, salt and lemon juice in to the jug.
  2. Follow this with the oil. Put the immersion blender to the bottom of the jug and turn it on
  3. 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.