Easy Vegan Mayonnaise (With Aquafaba

• Produce

  • 1 tbsp 1 lemon, fresh juice from
  • 2 medium cloves Garlic

• Condiments

  • 2 tsp Dijon mustard

• Baking & Spices

  • 1 Kosher salt and freshly ground black pepper

• Oils & Vinegars

  • 1/4 cup Olive oil, Extra Virgin
  • 1/2 cup Vegetable oil

• Other

  • 3 tablespoons (45ml liquid from 1 can of chickpeas, plus 12 whole chickpeas

Found on seriouseats.com

Description

Ingredients

• 2 medium cloves garlic, minced
• 1 tablespoon (15ml) fresh juice from 1 lemon
• 2 teaspoons (10ml) Dijon mustard
• 3 tablespoons (45ml) liquid from 1 can of chickpeas, plus 12 whole chickpeas
• 1/2 cup (120ml) vegetable oil
• 1/4 cup (60ml) extra-virgin olive oil
• Kosher salt and freshly ground black pepper

Directions

• 1. Combine garlic, lemon juice, mustard, chickpea liquid, and chickpeas in a tall container just large enough to fit the head of an immersion blender. Blend at high speed until completely smooth. Alternatively, blend in the jar of a standard countertop blender. With the blender running, slowly drizzle in vegetable oil. A smooth, creamy emulsion should form. 2. Using a rubber spatula, transfer to a bowl. Whisking constantly, slowly drizzle in olive oil. Season to taste with salt and pepper. Mayonnaise will keep in a covered container in the fridge for up to 1 week.