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.
