Empty My Fridge
THICK vegan Mayo Recipe made from CHICKPEAS (aquafaba)!
Ingredients
- Chickpea400 ml
- Lemon1 tbsp
- Canned chickpea1 tbsp
- Dijon mustard1 tbsp
- Vegetable oil1 ¾ cups
- Salt
- Gochujang
Instructions
- Pour the chickpea liquid (aquafaba) from the can into a small saucepan and boil it over medium-high heat for 5 to 6 minutes, stirring often.
- Put some ice into a large bowl and set a smaller bowl on top of it. Pour in the cooled aquafaba and stir until cold.
- Add the lemon juice and 1 tablespoon of canned chickpeas to the cold aquafaba, then transfer everything to a blender.
- Add the dijon mustard. Blend on the highest setting to pulverize the chickpeas, then lower the speed to medium to medium-high.
- With the blender running, slowly pour in the oil, adjusting or pulsing the speed as needed, until the mayo thickens.
- Transfer the mayo to a mixing bowl, add a generous pinch of pink salt and fold to combine.
- For spicy mayo, mix 1 part gochujang into 2 parts mayo.
Summarized from Yeung Man Cooking's video. Watch it for the details.
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