This chickpea-based mayonnaise ends up light, creamy, completely grease-free, and stiff enough to hold its shape when you mound it up, but loose enough to spread easily over a sandwich. I'm not tasting it side by side with real, egg-based mayo because I'm still staying vegan this month, but I'd put it up against any homemade mayo out there (and yes, it'll blow any store-bought mayo out of the water). Best of all, it takes only two minutes to make.
Why It Works
- Aquafaba, the liquid inside a can of chickpeas, provides plenty of protein and starch to help emulsify an egg-free mayonnaise.
- Adding a few whole chickpeas to the mayo improves its emulsifying properties.
- Yield:Makes about 1 cup
- Active time: 2 minutes
- Total time:2 minutes
- 2 medium cloves garlic, minced
- 1 tablespoon (15ml) fresh juice from 1 lemon
- 2 teaspoons (10ml) Dijon mustard
- 3 tablespoons (45ml) liquid from 1 can of chickpeas, plus 12 whole chickpeas
- 1/2 cup (120ml) vegetable oil
- 1/4 cup (60ml) extra-virgin olive oil
- Kosher salt and freshly ground black pepper
Combine garlic, lemon juice, mustard, chickpea liquid, and chickpeas in a tall container just large enough to fit the head of an immersion blender. Blend at high speed until completely smooth. Alternatively, blend in the jar of a standard countertop blender. With the blender running, slowly drizzle in vegetable oil. A smooth, creamy emulsion should form.
Using a rubber spatula, transfer to a bowl. Whisking constantly, slowly drizzle in olive oil. Season to taste with salt and pepper. Mayonnaise will keep in a covered container in the fridge for up to 1 week.