Vegan Mayonnaise
Vegan Mayonnaise sauce from aquafaba and grapeseed oil.
Equipment
- Blender
Ingredients
- 150 ml Reduced aquafaba You can alternatively use soy milk or soft silken tofu.
- 1.5 - 2 Cups Grapeseed oil
- 1 Tbsp. Mustard
- 1 Tbsp. Red wine vinegar
- 1 Tbsp. Lemon juice
- ½ Tsp Salt
- ½ Tsp Black pepper Optional
- 1 Tbsp. Garlic confit Optional for a rich garlic flavor
Instructions
- In a blender, pour in the aquafaba and mustard and start blend at high speed.
- While blending, pour oil slowly until the texture begins to thickens. If the texture is still runny add more oil. If too stable it can be diluted with a little water.
- Once stabilized you can add the rest of the flavors, vinegar, salt, lemon, garlic confit, and whatever you like.
- A good tip I learned at the restaurant I once worked at: The red wine vinegar can be replaced by any vinegar with the flavor you want, such as balsamic vinegar, for example. Then you get a delicious balsamic mayonnaise spread or sauce.