Quick eggless mayonnaise with an immersion blender, made with aquafaba, the liquid from canned chickpeas. It’s a recipe for vegans and those allergic to eggs, and for those who dislike wasting leftovers, but actually not just for them. Try making it, and you’ll see that you’ll like it a lot, almost not noticing the difference from the traditional one made with eggs. The creaminess is the same, the taste is very similar, and you can use it in any preparation. The only downside is that it doesn’t keep for long, but it’s so good that you won’t run the risk of it going to waste. You might as well ring the bell of your hungry neighbor. Yes, the one who would even eat the legs of your table just to eat something that comes out of your kitchen!
In the kitchen, do you love the “without”? Check out the recipes below:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: to make 9 oz.
- Cooking methods: No cooking
- Seasonality: All seasons
- Energy 714.05 (Kcal)
- Carbohydrates 0.93 (g) of which sugars 0.23 (g)
- Proteins 0.22 (g)
- Fat 80.06 (g) of which saturated 10.95 (g)of which unsaturated 66.46 (g)
- Fibers 0.33 (g)
- Sodium 157.82 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3 tbsp Aquafaba
- Half lemon (juice)
- 1 cup seed oil (sunflower or peanut)
- 1 pinch salt
- Half teaspoon ground turmeric
Tools
- 1 Immersion Blender
- 1 Kitchen Scale
- 1 Spoon
Steps
The recipe is very simple and fast. Weigh the ingredients and add them in this order into the blender cup:
– aquafaba
– lemon juice
– a pinch of salt
– oil
– half a teaspoon of turmeric
Immerse the immersion blender into the cup and turn it on, moving it up and down without letting it come out of the ingredients. In a few seconds, a solid emulsion will form.
Often the oil is not enough to reach the desired density, so in this case, continue to add it in a thin stream, always mixing with the blender, until it becomes nice and thick, as you like it.
Transfer the eggless mayonnaise to a container using a spoon or better yet a spatula, which will allow you to scrape it completely from the sides of the cup.
Preferably prepare it a couple of hours before and put it in the fridge, because it becomes thicker when cold. Keep it refrigerated until ready to use.
My Recommendation
This mayonnaise made with aquafaba is very delicate, it keeps for a maximum of a couple of days in the refrigerator, after which it “breaks” and the liquids separate from the oil. Do not use all the liquid you find inside the jar of chickpeas, unless you need a large quantity. Weigh the amount I recommend in the recipe, even if it seems little, think about how small an egg is.
This mayonnaise made with aquafaba is very delicate, it keeps for a maximum of a couple of days in the refrigerator, after which it “breaks” and the liquids separate from the oil. Do not use all the liquid you find inside the jar of chickpeas, unless you need a large quantity. Weigh the amount I recommend in the recipe, even if it seems little, think about how small an egg is.
FAQ (Questions and Answers)
Can I skip the turmeric?
Turmeric does not change the taste of this mayonnaise, but it gives it a nice yellow color, making it very similar to the one made with eggs. Adding it is therefore purely an aesthetic choice.
