Lenten mayonnaise with aquafaba from peas

Step-by-step preparation

Cooking time: 15 mins

1. STEP 1

   

   Prepare your ingredients. This mayonnaise, one might say, is prepared from “recycled materials” - liquid from a jar of canned peas, which under normal conditions we pour out. This liquid or decoction based on legumes (peas, beans, beans) is called aquafaba. It makes an excellent salad dressing. You can take the prepared liquid from canned legumes, or boil the beans, beans or peas yourself and use the resulting broth.

2. STEP 2

   

   Pour the liquid from canned peas (or aquafaba) into a bowl or blender, add sugar, salt and apple cider vinegar. If you don't have apple cider vinegar on hand, you can use lemon juice. Using an immersion blender, beat the ingredients for about 1 minute. It is important to use this particular household kitchen appliance.

3. STEP 3

   

   Then pour in vegetable oil in a thin stream (to make the product more healthy, you can use olive oil). Beat the mixture with a blender again for about 3-4 minutes. The mixture should turn snow-white and increase in volume. The consistency of this mayonnaise is like liquid sour cream.

4. STEP 4

   

   If you want the mayonnaise to become thicker, you need to increase the amount of oil in the composition, but add it to the mixture while whipping in small portions. But you need to take into account that the finished product will become more nutritious.

5. STEP 5

   

   Add the prepared mustard and blend again with a blender until smooth. If desired and to taste, you can add any other spices and seasonings; turmeric is also added for taste and color. Mix again. The mayonnaise is ready. Place it in the refrigerator for an hour, after cooling the sauce will become thicker. This dressing can be used for serving soups, hot dishes or dressing salads. Bon appetit!

Comments on the recipe

NatalyaLy

15.09.2023

4.8

I decided to make mayonnaise from aquafaba, which was left over from a jar of canned peas. For mayonnaise I took 60 ml of liquid. Beat with sugar, salt, apple cider vinegar and 1 teaspoon dry mustard powder. Then I added 225 ml of sunflower oil. The consistency was perfect: moderately thick and not runny. In general, like store-bought. I also added a pinch of dried dill and beat a little again so that the greens were evenly distributed throughout the entire mass. The result pleased the whole family. There was enough mayonnaise to dress the salad and to simply spread it on bread. Great recipe.