Back in college days we made egg free version by whisking flour with yogurt, mustard powder, lemon juice and salt, cooked until thick and later blended the mix into a smooth paste – homemade mayo was ready.
Well, this seems like too much work for a simple mayo recipe.
Then, I came across this fabulous recipe of eggless mayo that requires –
Can be made in 5-6 minutes (if using store bought can)
It’s thick and creamy just like regular mayo.
It’s quite possible!! Are you familiar with the magic ingredient – Aquafaba? Some of us make it almost once every month- Chole/chickpeas. After boiling the chickpeas/chole – the thick cloudy- slimy liquid that floats on top is Aquafaba. It’s the liquid we usually discard while opening a can of chickpeas but its really great.
Aquafaba, the gelatinous liquid, is a great substitute to egg. Yes you heard me right – a great substitute to eggs. Just like eggs, this liquid when whisked gives the same fluffy texture. It a great leavening agent (one that incorporates gas bubbles into the batter) and a binding agent. That means you can use this in place of eggs? Yes, you can. At present, I do not have a cake/cookie recipe with aquafaba – but will publish it soon.
RECIPE DETAIL – I have used homemade aquafaba for this recipe but to save time you can make this recipe with store bought chickpea can. The thick gelatinous liquid on top is the aquafaba. Before you begin, make sure all the ingredients are at room temperature.
I have made two mayonnaise – one using vegetable oil and other using olive oil. A hand blender (immersion blender) or a whisk will work great for this recipe.
Secret to a thick and creamy mayo is – pouring the oil slowly like a stream into the aquafaba mix while the blender is still running. Keep whisking or blending for 5-6 minutes and soon, you will notice that the aquafaba and oil combination will emulsify into a thick and creamy mayonnaise.
At this point, mayonnaise will be of thick dropping consistency – loose and light in texture. Chill in the refrigerator for an hour or so and it will become thick. Use as directed.
Feel free to play around with the ingredients. Add garlic powder, crushed black pepper, fresh dill or parsley to the mayo mix for extra flavor. No one can guess that this is egg free mayo – its full of flavor, creamy and delicious just like the regular one.
Soak them overnight.
Pressure cook chickpeas until soft and tender for about 30-40 minutes. (12 minutes for the steam to build up + 15 minutes to cook/ 6-8 whistles and another 10 -15 minutes for the pressure to release).
Let the cooked chickpeas sit for and hour or more.
It’s liquid will thicken and becomes cloudy.
Separate chickpeas and measure 1/4 cup of that liquid- this is aquafaba.
Your very own homemade aquafaba is ready.
Measure aquafaba and oil.
Assemble other ingredients. Make sure all the ingredients are at room temperature.
In a jar add all the ingredients (except oil).
Whisk or use a hand blender to blend until the chickpea liquid becomes cloudy.
Slowly pour in oil – just like a stream as it will result in thick mayo and..
Keep whisking or blending for 5-6 minutes.
The aquafaba and oil combination will soon emulsify into a thick and creamy mayonnaise.
At this point, mayonnaise will be of thick dropping consistency. Chill in the refrigerator for an hour or so and it will become thick. Use as directed.
I made two mayonnaise – one with vegetable oil and other with olive oil. Olive oil mayo tasted much stronger in flavor than the regular mayo. I would suggest doing 1/2 and 1/2 of both the oils.
Store it in an airtight container and its good for 2-3 weeks (only if it lasts that long).