PLANT BASED MAYONNAISE WITH AQUAFABA
Ingredients
- 60 ml aquafaba - the liquid from a tin of cooked chickpeas
- 1 tsp apple cider vinegar
- 2 tsp agave nectar
- 1 tsp prepared mustard
- 180 ml light vegetable oil such as sunflower
- Good pinch sea salt
- Ground white pepper
Instructions
- In a tall jug or jar, blend the aquafaba with the vinegar, salt and mustard using a stick or immersion blender until frothy
- With the blender on, begin to drizzle a slow stream of the oil into the aquafaba mixture
- Keep blending and don't be tempted to add too much oil at once
- Blend in the agave syrup
- Keep blending until a thick creamy mayonnaise is formed
- Season with a little white pepper and taste for salt
