Aquafabulous Mayonnaise and Aioli

This recipe truly is a miracle – you wouldn’t believe mayonnaise would work without egg but it does! If you are vegan, allergic to eggs or pregnant and avoiding raw eggs, it’s a life-changing discovery, and even if you aren’t it’s a great thing to know about as it tastes just the same as mayo made with egg! Use the chickpeas in one of these recipes.

Annabel Langbein Media

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Aquafabulous Mayonnaise and Aioli
3 tbsp of brine from a can of chickpeas
2 tbsp white wine vinegar
2 tsp dijon mustard
¾ tsp salt
¼ tsp fine white pepper
1 cup neutral oil

© Annabel Langbein Media 
https://www.annabel-langbein.com/recipes/aquafabulous-mayonnaise/3415/

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Prep time:: 2 mins
Makes:: just over 1 1/4 cups

3 tbsp of brine from a can of chickpeas
2 tbsp white wine vinegar
2 tsp dijon mustard
¾ tsp salt
¼ tsp fine white pepper
1 cup neutral oil

Combine all ingredients in a tall jug, sink a hand wand blender to the bottom of the mixture and whizz until thick and creamy (about 10 seconds!). Store in an airtight container in the fridge for up to 2 weeks.

VARIATION

To make Aquafabulous Aioli (pictured), add 3 cloves crushed garlic, 2 tbsp tarragon leaves and 1 tbsp lemon juice to the mayonnaise and whizz to combine. Season to taste and store in an airtight container in the fridge for up to 2 weeks.

Minty Yoghurt Dipping Sauce

Crostini with Feta and Slow-Roasted Tomatoes

Le Grand Aioli

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8 comments

I love this recipe, it is amazing how easy it is and so delicious!! People are shocked when I tell them its aquafaba!

michelle_nz May 13, 2018

Today was my third time of making this but this time, like rochiec, it remained thin and watery no matter what I tried. I wonder if some bands of tinned chickpeas work better (or worse) than others? Is there anything that could be done to rescue this in future?

chrisr73 March 15, 2017

He became great, maybe a little sour, but it is amazing. Thank you Annabelle. / Apologize but I use google translator /

hrissi2009 February 18, 2017

rochiec - I had the same problem. Solved it by putting the oil in the fridge a few hours before so it emulsifies better

lorna November 19, 2016

Oh wow, I usually use a recipe from one of the revive cafe cook books that uses soy milk (which I inevitably end us wasting the rest of) but this is waaay tastier and SO easy! Brilliant Annabel, thank you :)

chrisr73 November 12, 2016

Help! I was super excited to see this in your new book because it looks like an amazing substitute for your speedy mayo which I am a massive fan of but can't have at the mo because I'm pregnant. I seem to have had a fail making it however because it doesn't look thick & creamy but watery & revolting. The only thing I did different to the recipe was sub out the vinegar for lemon juice. I added more oil which usually works for speedy mayo with no luck. Please help me!!

rochiec October 17, 2016

Would coconut oil work with this or do you recommend other please...Irishlass might be parsley?

jafr September 08, 2016

Sounds really great...but wondering what was added to the recipe shown in the photo? Looks like herbs or something...can you share the ingredients? Thanks!

IrishLass August 29, 2016