📝 About This Recipe
Unlock the magic of chickpea brine with this incredibly stable, velvety-smooth plant-based mayonnaise that rivals any traditional egg-based recipe. Born from modern culinary innovation, this sauce uses 'aquafaba' to create a luxurious emulsion that is light on the palate but rich in flavor. It is the perfect allergen-friendly staple for those seeking a creamy, tangy, and versatile condiment without the dairy or eggs.
🥗 Ingredients
The Emulsion Base
- 3 tablespoons Aquafaba (liquid from a can of unsalted chickpeas, chilled)
- 2-3 pieces Chickpeas (whole chickpeas for extra starch and stability)
- 1 cup Neutral Oil (Grapeseed, Sunflower, or Avocado oil)
Flavor Profile & Acids
- 1 teaspoon Dijon Mustard (acts as a secondary emulsifier)
- 1 tablespoon Lemon Juice (freshly squeezed for brightness)
- 1 teaspoon Apple Cider Vinegar (for a complex, fermented tang)
- 1/4 teaspoon Maple Syrup (optional, to balance the acidity)
Seasoning & Finish
- 1/2 teaspoon Fine Sea Salt (adjust to taste)
- 1/8 teaspoon Kala Namak (Black Himalayan salt for an authentic 'eggy' aroma)
- 1/4 teaspoon Garlic Powder (for subtle savory depth)
- 1/8 teaspoon Cream of Tartar (helps stabilize the aquafaba proteins)
👨🍳 Instructions
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1
Select a tall, narrow vessel that is just slightly wider than the head of your immersion blender; this is crucial for the oil to incorporate properly.
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2
Add the chilled aquafaba, the 2-3 whole chickpeas, and the cream of tartar to the bottom of the container.
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3
Pour in the lemon juice, apple cider vinegar, Dijon mustard, maple syrup, sea salt, and Kala Namak.
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4
Add the garlic powder, ensuring all dry seasonings are submerged in the liquid base.
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5
Carefully pour the neutral oil on top of the mixture. Allow it to sit for 30-60 seconds so the oil and the aquafaba layers clearly separate.
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6
Lower the immersion blender all the way to the bottom of the jar, making sure it is resting firmly against the base.
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7
Turn the blender on high speed while keeping it held firmly at the bottom. Do not move it for the first 15-20 seconds.
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8
Watch for a white, creamy emulsion to start forming at the bottom and creeping upward through the oil.
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9
Once the bottom half of the jar looks like thick mayonnaise, begin to slowly tilt and lift the blender head by millimeters to pull the remaining oil down.
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10
Continue moving the blender up and down gently until all the oil is fully incorporated and the mixture is thick and glossy.
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11
Taste the mayonnaise. If you prefer more tang, pulse in an extra teaspoon of lemon juice; for more saltiness, add a pinch more sea salt.
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12
Transfer the mayonnaise to a clean glass jar and refrigerate for at least 30 minutes before serving to allow it to firm up further.
💡 Chef's Tips
Ensure your aquafaba is chilled; cold proteins emulsify more reliably than room temperature ones. Avoid using Extra Virgin Olive Oil as the primary oil, as high-speed blending can make it taste bitter; use a neutral oil instead. If the mixture breaks and stays liquid, add another tablespoon of aquafaba to a new jar and slowly drip the broken mixture into it while blending. The Kala Namak (black salt) is the secret to that traditional 'egg' flavor—don't skip it if you want an authentic mayo taste. This mayonnaise will thicken significantly in the fridge, so don't worry if it looks slightly soft immediately after blending.
🍽️ Serving Suggestions
Slather generously on a toasted sourdough tomato sandwich with flaky sea salt. Use as a base for a vegan Caesar dressing by adding nutritional yeast and capers. Mix with sriracha or chipotle in adobo for a spicy dipping sauce for sweet potato fries. Fold into a classic potato or macaroni salad for a creamy, dairy-free picnic side. Serve as a dip for roasted artichokes or grilled asparagus.