Aquafaba mayonnaise

Aquafaba is a decoction that remains after cooked chickpeas, beans or peas. It is a viscous liquid that contains a lot of proteins and carbohydrates. Aquafaba is able to completely replace egg white in its properties. To reduce the time for the preparation of mayonnaise and simplify this process, you can also use canned liquid from under green peas or beans.

Pour the liquid from under the peas or beans into a glass for an immersion blender. It is best to choose white beans, since the liquid from under the red beans may contain coloring pigments. This may slightly spoil the snow-white color of homemade mayonnaise, but it will not affect its taste.

Add spices - salt and ground black pepper. If desired, you can add any other seasonings to your taste (paprika, garlic powder, nutmeg and others).

Put a little mustard (ordinary spicy or Dijon).

Pour in a little lemon juice. Instead of lemon juice, you can use the same amount of table vinegar.

Next, immerse a blender in a glass and beat all the contents until smooth.

Then gradually pour in the vegetable oil. You can use any at your discretion - olive, sunflower. The main thing is that it should be without a pronounced smell, so as not to spoil the taste of the finished product.

Pour in the oil in small portions and beat again with a blender until a homogeneous consistency until all the vegetable oil is added. At the same time, a thick milky mass should form in the glass.

As soon as the desired result is achieved, you can remove the blender and transfer the mayonnaise to a storage container.

Store such homemade aquafaba mayonnaise in the refrigerator in a hermetically sealed container for a week.

Bon appetit and successful culinary discoveries!