Aquafaba Mayo

The new year is nearly upon us, and that means it's a great time to learn something new. With this recipe, you will not only learn how to make an emulsion (everyone should know how), you will learn how to make an emulsion using the liquid from a can of beans (also know as aquafaba).

Trust me, making an emulsion is fun. (Really.) Maybe you got a new immersion blender from Santa. If so, lucky you, you are ready to go!

The method to make aquafaba mayonnaise is exactly the same as with flaxseed mayonnaise, but considerably more oil is needed when using aquafaba – about two times as with flaxseed mayonnaise. (In flaxseed mayonnaise I used two flaxseed eggs to ¾ cup oil – here I am using the equivalent of one “aquafaba egg.” And aquafaba has a citrusy flavor as is – hence just a little bit of acid is needed.

Aquafaba Mayonnaise

¼ cup aquafaba (the liquid from a can of garbanzo beans)
¼ teaspoon salt
½ teaspoon mustard
¼ teaspoon lemon juice
¾ cup oil

Combine the aquafaba, salt, mustard, and lemon juice in a working glass with an immersion blender. Add the oil in a slow trickle while continuing to run the immersion blender until all of the oil is incorporated.

Aquafaba mayo is a bit more akin to a milk mayonnaise than it is to flaxseed or traditional egg mayonnaise – it has a smoother, lighter, almost frothy consistency. I expect it will work quite well in salad dressings (it must be time for me to create something new).