Aquafaba is this new vegan thing, that everyone is going crazy about. It is the water from the canned chickpeas, that if you beat long enough with a mixer it will turn into an airy and fluffy mix just like egg whites. It has no taste whatsoever and that is pretty amazing too. I decided to try it in a mayo recipe, partly because I didn`t believe it will work. But it did and the result was just as good as any other mayo. It`s lighter and runnier, but it gets firm when you store it in the fridge and it spreads beautifully on a bun š
Recipe adopted from here
INGREDIENTS enough for around 200 ml
- 60 ml aquafaba
- 1/2 tsp cream of tartar
- 1 tsp mustard powder
- 2 tbsp lemon juice
- 1 1/2 tbsp apple cider vinegar
- 1 tbsp agave syrup
- 180-200 ml vegetable oil
PREPARATION
- In a large bowl mix aquafaba, cream of tartar, mustard powder, lemon juice, vinegar and agave. Mix for 30 seconds using hand mixer
- Start mixing on high speed and gradually add the oil on the slowest stream possible. Beat until white and fluffy or around 10 minutes.
- Store in the fridge
Mother Goose 