Aquafaba Mayonnaise | The Jewish Week | Food & Wine

Aquafaba Mayonnaise

Aquafaba Mayonnaise

Aquafaba Mayonnaise (Melanie Young)

1 batch

Facebook icon
Twitter icon

“Aquafaba” is the viscous water left from cooked legumes, such as chickpeas. It is a popular substitute for egg whites in vegan cooking. This recipe makes a vegan mayonnaise.

Lebron XIV 14 Glow


¼ cup aquafaba

1 tablespoon apple cider vinegar

1 rounded tablespoon Dijon mustard

½ teaspoon fine-grain sea salt

3/4 cup grapeseed oil (or other neutral flavored oil)

  1. Combine the aquafaba, apple cider vinegar, mustard and salt in the bowl of a stand mixer. Whip using the whisk attachment on medium speed until the aquafaba gets foamy, and then on medium-high until it gets thick, very foamy, and loose peaks form- 10-20 minutes,
  2. While the mixer is still running, add 1/4 cup of the oil, drop by drop, and then slowly add the remainder of the oil in a thin, steady stream.
  3. Transfer the mayonnaise to a covered container; place in the refrigerator, and allow to set up slightly before using, about 30 minutes. It will keep in the refrigerator for about 5 days.

Excerpted from Cooking with Scraps: Turn Your Peels, Cores, Rinds, and Stems into Delicious Meals by Lindsay-Jean Hard (Workman Publishing). Copyright © 2018.