Aquafaba mayonnaise: The vegan revolution!
If you think eggs are required for a creamy sauce, get ready to change your mind. Aquafaba mayonnaise is not just an ethical alternative or a choice for those with intolerances, but a real culinary magic that turns waste into gold. By using the cooking liquid from chickpeas (aquafaba), you obtain an airy, light and incredibly velvety texture that has nothing to envy of the classic version. This zero-waste sauce is conquering tables around the world because it solves the dilemma of those seeking a more digestible dressing without sacrificing the iconic taste of traditional mayonnaise.
The thick texture and delicate flavor make it perfect to accompany grilled vegetables, gourmet sandwiches or the crunchy “greens sticks” made from cabbage stems. It’s the perfect demonstration that nothing should be thrown away in the kitchen and that innovation often comes from intelligently recovering ingredients that would otherwise end up down the sink.
Below are other delicious sauces:
- Difficulty: Easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 4 Servings
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2/3 cup aquafaba ((the liquid from canned chickpeas))
- 1 1/4 cup peanut oil (or sunflower oil)
- 2 tbsp white wine vinegar
- 1 tsp mustard
- to taste salt
Tools
- Immersion blender Moulinex DD4521 Easychef – 2-in-1 immersion blender with 800 ml beaker and 500 ml chopper accessory, 2 speeds, easy to clean, 450 W power
Steps
Base: Pour the aquafaba and the vinegar into a tall container suitable for an immersion blender.
Whipping: Start blending and, at the same time, pour the seed oil very slowly in a thin stream.
Thickening: Continue for about 3-4 minutes moving the immersion blender from the bottom to the top until the texture is thick and frothy.
Finishing: Add the mustard and salt, blending for a few more seconds to incorporate them.
Storage, notes, variations for aquafaba mayonnaise
Store in the refrigerator in a glass jar for a maximum of 4-5 days.
Mayonnaise variation: If you want a more fragrant version, replace the vinegar with lemon juice.
To obtain an aquafaba mayonnaise with impeccable stability, the secret lies entirely in the emulsification and temperatures. Many make the mistake of using aquafaba at room temperature, but the professionals’ trick is to let the aquafaba rest in the refrigerator for at least one hour before use: the cold helps the proteins stabilize during whipping with the immersion blender.
If you want to personalize your creation, you can add a pinch of turmeric for an intense yellow color or whole-grain mustard for a spicy note.
FAQ (Questions & Answers)
Why doesn’t my aquafaba mayonnaise thicken?
This usually happens if the oil is poured too quickly or if the aquafaba is not cold enough. Try putting the aquafaba in the fridge for an hour before starting: the cold helps the stability of the emulsion.
Why choose seed oil?
Sunflower or peanut oil is preferable to extra virgin olive oil for this specific preparation. An oil that is too structured and strongly flavored could overpower the delicacy of the aquafaba, making the sauce too heavy on the palate. By using a neutral oil and pouring it in a very slow thin stream, you will obtain an emulsion that holds its shape for days.
