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Mayonnaise
With only a few other ingredients, we’ve made the creamiest and easiest mayonnaise out of our Aquafaba, so no one has to miss out on one of life’s great staples… The recipe makes 1 jar.
Method
- Using an electric hand whisk, whisk up your OGGS Aquafaba in a measuring jug, until it’s pale, thick and frothy. This should take 2 minutes.
- Add the white wine vinegar and the sugar and whisk again to combine everything fully.
- Over the next couple of minutes, pour in the oil, very slowly (a stream the width of a piece of spaghetti) and continue whisking. Don’t stop!
- By the time the oil has all been used up, the mayonnaise should have thickened completely and have a slight wobble. It’ll be lovely and smooth and glossy, so season with salt and pepper, and have a little taste to check it’s just how you like it.
- Much like normal mayonnaise, this can stay in the fridge for ages if sealed in an airtight container or jar.
- If you like mustard mayo, add 1 tbsp English mustard. Or if you fancy making garlic aioli, add 1 tbsp garlic powder. YUM!
- Serve with just about anything…
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