This recipe is adapted from one by Sir Kensington’s, the condiment company in Brooklyn that uses chickpea liquid, or aquafaba, to make its vegan mayonnaise.
Vegans have embraced the liquid, which whips up instantly into peaks and froths and retains none of its bean-like flavors, and works perfectly as a leavener and as a base for delicious homemade mayo.
- 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
- 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.
- 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.
- 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.