Description
Vegan mayo from 6 ingredients: perfect on sandwiches, with oven vegetables or in dressings
Ingredients
Scale
- 120 ml aquafaba
- 1/2 tsp mustard powder
- 1/2 tsp sea salt
- 2 tsp apple cider vinegar (old. white wine vinegar)
- 2 tsp brown rice syrup
- 400 – 480 ml neutral vegetable oil
- optional 1 clove of garlic
- optional 1 tbsp siriacha
Instructions
- Measure out all ingredients
- Place aquafaba, mustard powder, salt, apple cider vinegar and rice syrup in a high mixing bowl.
- Using an immersion blender, mix everything together briefly.
- Now add the oil in a very thin stream or gradually step by step with a tablespoon. Keep going up and down with the immersion blender to get as much air into the mixture as possible. The more oil is incorporated, the more emulsified the mixture will be.
- Taste and add garlic and/or siriacha if desired.
- Pour into a clean jar and place in an airtight container in the refrigerator for 2-4 hours to set.
Notes
The recipe can be halved or doubled, but is not suitable for freezing. It keeps in the refrigerator up to 2 weeks.