After using a tin of chickpeas this week I thought, instead of throwing out the brine or aquafaba I would try make mayo with it. I just simply replaced the egg with brine. I also only had olive oil and I would usually use extra light olive oil for normal mayo as the flavour is usually too strong but this worked really well!. I really liked how it turned out. Just as good as normal mayo and less waste!
This is not a new thing, it’s been around for ages but I just never had tried it. Will definitely make again. This was really nice with the romesco in a sandwich with greens and feta.
Makes about a cup
4 T chick pea brine
2-3 tsp white wine vinegar
half tsp salt
1-2 tsp Dijon mustard
¾ cup olive oil
3 T chopped herbs for herb mayo or half a lemon zest and lemon juice instead of vinegar for lemon mayo
Chipotle mayo - add half a chipotle chilli in adobe sauce
Garlic mayo - add confit garlic or a finely grated clove
Sriracha mayo - add hot sauce to taste
Miso mayo - omit salt and add 2-3 tsp of white miso
Place the brine, vinegar, salt and Dijon mustard in a blender. Blend well and then slowly add in the oil. Season to taste, add a little more vinegar or lemon juice if needed.
Keeps well for 2 weeks.