There are some culinary experiences that I figured I'd never have as a vegan, like making my own mayonnaise. Then we had the aquafaba revolution/revelation which made all things egg-based possible. The science of this recipe is based on J. Kenji López-Alt's recipe for SeriousEats.com and has evolved with the advent of my smoked oil obsession.
Makes about 1 cup of mayo
- 1½ tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 3 tbsp liquid from a can chickpeas (aquafaba)
- 12 chickpeas from a can
- 3 cloves roasted garlic
- ½ cup vegetable oil (I use sunflower)
- 2 tbsp olive oil
- 2 tbsp + 1 tsp smoked rapeseed oil (I use Fussels, see my review here)
- Salt to taste
30 minutes to roast the garlic
Preheat your oven to 200°C. Cut about a centimeter of the top of a bulb of garlic to expose the flesh and pour a tsp of smoked rapeseed oil into it. Wrap it in foil and bake it for 30 minutes.
Blend together lemon juice, Dijon mustard, aquafaba, chickpeas and peeled roasted garlic cloves until smooth. Once blended slowly add in the vegetable oil. VERY SLOWLY! Science is happening while you pour and if you rush it you will ruin the vegan magic that is occurring. As you blend in the oil the mixture will thicken considerably and begin to resemble the texture of, you guessed it, mayonnaise. Now it's time to whisk so transfer your mayo mixture to a bowl and whisk in the olive oil and the smoked oil slowly. Add salt to taste and then do a happy dance because you are done. You have now made killer vegan mayo that will make every sandwich it touches worthy food for gods.