I made a Malt Vinegar Aioli recipe for y’all a couple months ago but there has been some requests for a straight up mayonnaise recipe. They’re very similar recipes, with just a couple changes I wanted to share.
Be sure to watch my video for more visuals and fun!
- 1/2 cup aquafaba (the brine from a can of chickpeas/garbanzo beans)
- 1 tsp Dijon mustard
- 1/4-1/2tsp salt
- 1 tsp minced garlic (or 1/2 tsp garlic powder)
- 1 tsp Apple cider vinegar
- About 1 and 1/3 cup* vegetable oil (a flavorless oil is preferred but you can certainly do EVOO, it’ll just taste different and be more yellow ish in color)
- In a bowl or the glass jar you’re going to store it in, pour in the aquafaba, mustard, garlic, salt and vinegar.
- Using an immersion blender, blend for 30 seconds to a minute until it becomes nice frothy and a bit thicker.
- Then really slowly add your oil while the immersion blender is going. Towards the end, it’ll start becoming thicker and thicker. If you like your mayo thicker and you’ve used all the oil, you can add more. I know it seems counterproductive because you’re adding more liquid but the oil here will thicken it up. I’ve used up to 2 cups before. It honestly varies for me each time depending on how many proteins ended up in my brine, so don’t fret.
- Store an airtight container or jar in the fridge.
*You can certainly use a blender or food processor but same process