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Aquafaba Mayonnaise and Dressings

Jars of aquafaba mayonnaise and dressings on marble bench

Silky smooth, versatile and super easy to make, Aquafaba Mayonnaise can be used as the base for any traditional mayonnaise-based dressings. Literally made in minutes, keep a jar in the fridge and add to it to make egg-free dressings such as Tartare Sauce, Sweet Mustard Mayo, Rémoulade or Sauce Verte are just a few I like to make.

Unlike traditional homemade mayonnaise, which can be tedious and easily go wrong, this recipe is almost foolproof. If it does go wrong, there is a quick and easy fix.

You really won’t regret giving this Aquafaba Mayonnaise recipe a try. There are literally hundreds of mayonnaise and dressings recipes that you can instantly make plant-based and vegan by using aquafaba instead of egg.

Remember to always taste and re-balance recipes to suit your palate.

Aquafaba Mayonnaise

Ingredients:

  • 1/2 cup aquafaba aka chickpea brine
  • 1 tsp dijon mustard
  • 1  tsp apple cider vinegar or white wine vinegar
  • 2 tsp lemon juice
  • ¼ tsp ground white pepper
  • 1/4 tsp sea salt
  • ¾-1 cup neutral oil or 50/50 olive oil/neutral oil

Method:

Put aquafaba, lemon and vinegar, dijon mustard and sea salt into a blender. Use a tall vessel if using a stick blender.

Blend/whisk until light and frothy, on a high speed/whisking steadily; slowly stream in oil, mixing continuously, until thick and creamy.

Season and adjust to taste.

 Chef’s Tip – Grapeseed, canola or sunflower oil are all good neutral oils. If using olive oil taste it first, if you don’t like the flavour, don’t use it.


Sweet Mustard Mayonnaise

Ingredients:

  • 1 cup Aquafaba Mayo
  • 1-2 Tbsp whole grain mustard
  • 1-2 tsp plant-based sweetener – Agave, maple or brown rice syrup

Tartare Sauce

 Ingredients:

  • 1 cup Aquafaba Mayo
  • 25g capers, drained and finely chopped, washed if salted
  • 50g small gherkins, drained and finely chopped
  • 1 tbsp finely chopped parsley

Re-season to taste.

This sauce would perfect with Taste of the Seacakes.


Rémoulade

 Ingredients:

  • 1 portion Tartare Sauce
  • 1-2 tsp dijon mustard
  • 4-8 finely minced kalamata olives (these replace the anchovies)

 Delicious with grated raw celeriac.


Marie Rose

Ingredients:

  • 1 cup Aquafaba Mayo
  • ¼ cup bottle tomato sauce
  • Worchestershire sauce to taste – Whitlocks is fish-free
  • Dash of Tabasco sauce
  • Optional – a splash of Brandy

Sauce Verte 

 Ingredients:

  • 1 cup Aquafaba Mayo
  • ¼ cup each – spinach, tarragon, parsley or chervil, watercress
  • 1 tbsp chopped fresh chives
  • 1 clove minced/grated garlic

This sauce would be delicious with Tomato Tart or Sorrel Crêpes


South American Green Mayo

Ingredients:

  • 1 cup Aquafaba Mayo
  • ¼ cup each – coriander, parsley, basil
  • 1 clove minced/grated garlic
  • 1-3 tsp finely chopped green chilli or pickled jalapeno

Try dipping crunchy Polenta Chips with this dressing.


Chef’s Tip – Just like a traditional mayo, there are times your aquafaba mayonnaise may not thicken enough, or when you add ingredients, it gets too watery. To repair/thicken your mayo – use a clean blender/bowl, add new aquafaba and mix until frothy then slowly pour in the mayo mixture, if it becomes too thick, you can add a little more liquid, eg lemon, water or a vinegar. Re-season to taste.

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