There's a new kid on the mayonnaise block and its key ingredient is something most of us pour down the sink.
Aquafaba mayonnaise is being hailed as the latest (and perhaps greatest) vegan mayonnaise, differentiating itself from other egg-free varieties that usually rely on soy milk, apple cider vinegar or even tofu for that beautiful creamy texture.
If you aren’t already familiar with it, aquafaba - or bean water - is the goopy brine that’s left after cooking beans and legumes. While rather unappealing in this form, the liquid is actually very rich in protein and when you add a stick blender into the mix, it whips up into a substance that resembles egg whites.
In fact, it’s pretty much revolutionising vegan cooking and can be used to create fluffy vegan pancakes, mousse and even meringues.
Want to try cooking with aquafaba?
Aquafaba meringues
Depending on how you make it, aquafaba mayonnaise is soy, gluten and egg-free, and it's about to hit the shelves of hipster-friendly grocers in the US. High-end condiment makers Sir Kensington’s have harnessed the power of aquafaba in a product called Fabanaise.
Zeroing in on the chickpea variety of aquafaba, Sir Kensington's are sourcing the liquid from a hummus producer, obtaining the water used to cook the legumes, which would otherwise have gone to waste.
They then mix the aquafaba with sunflower oil, vinegar, salt, sugar and lemon juice to create a creamy mayonnaise.
Unfortunately for Australian consumers, it only is available in the US at the moment (and the Vegan Society of Australia tells SBS they haven't heard of any other aquafaba mayonnaise being made commercially here yet, either), but in the meantime, you can have a crack at making your own like these people on social media.
And no surprise, given his wide-ranging passion for delving into the why of all things food, J. Kenji Lopez-Alt, the author of The Food Lab, also has his own for aquafaba mayonnaise, and you only need a can of chickpeas, garlic, oil, mustard and a squeeze of lemon.
Make your own
In a food processor or an immersion blender combine the below until smooth and combined.
- ½ cup aquafaba (chickpea water)
- 1 tbsp apple cider vinegar
- 2 tsp Dijon mustard
- A pinch of salt, to taste
While continuing to pulse or blend, gradually pour:
- 200 ml canola or sunflower oil
Into the aquafaba mixture and keep blending until it increases in volume and the consistency is as you like it.
Want aquafaba? use up chickpeas
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