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Vegan Mayo

We are a mayo household.  Its not something I grew up eating in excess, I think it was usually in egg salad or tuna and that was it. But Beau is a big dip kinda guy and mayo is the perfect base for that.   When our favorite eggless and avocado less mayo changed I finally faced my fears of making my own mayo and did it. I was surprised how easy it was. Its not a matter of being challenging, because turning on a blender isn’t hard, but it takes patience.

The ingredients:

Aquafaba is the liquid in a can of chickpeas and it allows for this to thicken nicely. Its a trend thats been around for a while but I never thought I’d personally have a use for it! I’m so excited I got to try it and it works!

Mustard, you can use whatever brand you want.  What were looking for here is a slight heat and complexity/depth for the mayo.

Kombu:  I haven’t tried it without because its just so good with it.  It gives another depth of flavor.  On its own, because its a sea veggie, it has a very sea-y flavor.

The white pepper has an “eggy” flavor along with its peppery profile.

Oil: I used Thrive Algae oil which is a neutral oil, high good fat, low bad fat oil. You can use whatever oil you want. I would suggest not using something that has a flavor, unless you desire that flavor.

1/4 cup aquafaba
1/4 teaspoon white pepper
1 teaspoon mustard
1 teaspoon  apple cider vinegar
1/2” kobu rehydrated
1/2 cup - 3/4 cup neutral oil
1/2 teaspoon salt

Instructions:

Boil kombu in water until its rehydrated and soft enough to stick a knife through. In a blender add, salt, pepper, aquafaba, kombu (discard the water), vinegar, mustard and blend until the kombu is broken down.

With the blender on high speed, SLOWLY, one notch above a drip, drizzle the oil in as it blends.  The mix will splash you unless you cover most of the opening, so I suggest covering as much as you can without blocking the oil drizzle.

Depending on how slowly you add the oil will depend on how much you need!  When the blender has a hard time mixing, you’ll know that its starting to thicken and close to being done!  This can happen quickly or slowly, so be patient and keep drizzling.

Once you have this base, you can do so many things.  On the next run maybe add some garlic for an aioli, add bbq sauce to your finished product to make special sauce, add it to salad dressing for a creamy dreamy salad.

I cant wait to see what you come up with!

Enjoy!

5 comments

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  • Was the mustard supposed to be ground mustard?

    Jana VanDenBerghe

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