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Vegan mayonnaise

Making vegan mayonnaise is a fascinating and surprisingly simple process, which in many ways resembles the preparation of traditional mayonnaise made with eggs. The secret behind this delicious, creamy vegan version lies in the unique properties of aquafaba. Aquafaba, a more colloquial term for ‘bean water’, is simply the liquid in which beans (or chickpeas) are cooked. This simple ingredient is a true powerhouse in vegan cooking, as it contains proteins that enable ingredients to bind in a way that mimics egg-based emulsions. One of aquafaba’s most remarkable properties is its ability to be whipped to stiff peaks, much like egg whites, making it an ideal vegan alternative in a wide range of recipes. With this clever ingredient, you can work your magic and create an incredibly tasty vegan mayo that will impress both vegans and non-vegans alike.

Ingredients

Ingredients
400 ml oil (you can use green herb oil, or a neutral oil such as rapeseed oil or sunflower oil for a more neutral flavour)
1 tbsp Dijon mustard
2 tbsp apple cider vinegar
3 tbsp aquafaba (the liquid from tinned beans, reduced to a fifth of its original volume)
Salt and pepper to taste

See video guides here

Instructions

Bean water

Start by making sure your aquafaba has been reduced to the right consistency. If you haven’t already done so, boil down the chickpea or other bean liquid until it has been reduced to a fifth of its original volume. Leave it to cool.

From here on, the process is exactly the same as for a normal mayonnaise – add all the ingredients to the blender jug in one go.

Place the blender wand into the jug so that it touches the bottom. Then blend whilst holding the wand at the bottom of the jug. After a short while, you’ll see that the mayonnaise starts to thicken, and you can now move the hand blender up and down a little. Add a little water and blend again to create a creamy homemade mayonnaise or herb mayonnaise.

Season to taste with salt and, if desired, extra lemon juice. The mayonnaise tastes best if it’s slightly on the tangy side.

Herbal oil

If you want to make herb oil, here’s how: Rinse the herbs, pluck the leaves and dry them in a salad spinner or a tea towel. Place them in a hand blender jug with the oil and blend for a couple of minutes until the oil is green and free of whole pieces of herbs. If necessary, pass the oil through a fine-mesh sieve if you want the mayonnaise to be completely smooth.