Mayonesa

In Chile, mayonnaise is put on all kinds of dishes. That’s why a vegan mayonnaise recipe is a must. My host in Santiago made this mayonnaise for me. Of course, the chickpeas can also be used to make a delicious hummus.

Mayonesa

In Chile, mayonnaise is put on all kinds of dishes. That’s why a vegan mayonnaise recipe is a must. My host in Santiago made this mayonnaise for me. Of course, the chickpeas can also be used to make a delicious hummus.
Cook Time 35 minutes
Course sauces
Cuisine Chile
Servings 1 glass
Calories 630.5 kcal

Equipment

  • High-power blender, bullet blender or hand blender

Ingredients
 

  • ½ clove of garlic
  • 60 ml aquafaba, water from cooked chickpeas
  • ¼ tsp salt, optional
  • ¼ tsp mustard
  • 1 tbsp date syrup
  • 1 tbsp vegan vinegar
  • 200-400 ml tasteless vegetable oil

Instructions
 

  • Peel and halve the garlic clove.
  • Place the aquafaba, garlic, salt, mustard, date syrup and vinegar in a stand mixer and mix on high speed until stiff.
  • Measure the oil into the measuring cup and add slowly (in 1-2 minutes) while blending on high speed. If using a bullet blender, add all the oil and blend on high speed for 4-5 minutes.
  • If the mayonnaise is a little too thin, add more oil. The more oil, the thicker the mayonnaise will be. Some use up to 400 ml of oil.
  • Season to taste, adding more date syrup, vinegar or mustard to taste.
  • Use immediately or store in a closed container in the refrigerator. The empty chickpea jar, for example, is a good place to store it.

Nutrition

Calories: 630.5kcal
Keyword aquafaba, chickpeas
Tried this recipe?Let us know how it was!

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