D.I.Y. Vegan Mayonnaise Recipe - NYT Cooking
com/recipes/1018107-diy-vegan-mayonnaise
D.I.Y. Vegan Mayonnaise
By Jane Black YIELD 3/4 cup
I NG REDI ENT S
1 15-ounce can of chickpeas
1 teaspoon white vinegar
½ teaspoon fine salt
½ teaspoon sugar
1 teaspoon lemon juice
2 teaspoons dry mustard
¾ cup sunflower oil
Adapted from Sir Kensington's
1 of 1
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TIME 10 minutes
P REPARAT I ON
Step 1
Drain the chickpeas, reserving the bean liquid. (Save chickpeas for another
use.) Measure out 1/4 cup of the bean liquid (aquafaba) in a large glass
measuring cup. Add vinegar, salt, sugar, lemon juice and dry mustard.
Step 2
Using an immersion blender, mix until combined. With the blender running,
very slowly drizzle in the oil in a thin stream. It should take 4 to 5 minutes to
add all of the oil. The mixture will emulsify and thicken.
Tip
Sir Kensington's uses chickpea liquid that includes kombu, or Japanese
seaweed, which adds a little more flavor to its vegan mayonnaise. Many
brands of canned chickpeas include kombu; look for it on the label if you'd
like to try it.
PRI VAT E NOT ES
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03-Jul-16 14:27