Eggless Mayonnaise

Mayonnaise (eggless!)

My good friend Billy from CrumbleUpon posted a recipe a while back of eggless meringue. He used this magic ingredient: juice of drained jarred chickpeas! And it worked with hardly any noticeable difference. Who would have thought it possible? So I thought, what if I try to do the same with mayonnaise. And what do you know! It worked again! I substituted the egg with equal amount of the magic juice and TADA: lovely, white, smooth mayonnaise. Here again: no difference in taste. Isn’t it amazing? One extra advantage is that you can easily reduce the amount as needed. Halving an egg can be quiet tricky ­čśë I think I’ll be using this wonderful ingredient in other recipes as well. Here you’ll find the basic recipe and a few variations of some lovely flavoured mayonnaise. Which is your favourite?

Basic recipe

  • 75 ml juice of drained jarred chickpeas
  • 250 ml vegetable oil
  • 1 teaspoon mosterd
  • Juice of half a lemon

Directions

  1. Put the chickpea juice, mosterd and lemon juice in a small container and pour the oil on top.
  2. Push a handheld blender all the way, start mixing and pulling the blender very slowly up.
  3. Done.

Truffel mayonnaise

  • 75 ml juice of drained jarred chickpeas
  • 200 ml vegetable oil
  • 50 ml white truffel oil
  • 1 teaspoon mosterd
  • Juice of half a lemon

Directions

  1. Put the chickpea juice, mosterd and lemon juice in a small container and pour the oils on top.
  2. Push a handheld blender all the way, start mixing and pulling the blender very slowly up.

Basil mayonnaise

  • 75 ml juice of drained jarred chickpeas
  • 250 ml vegetable oil
  • A good handful chopped basil leaves
  • 1 teaspoon mosterd
  • Juice of half a lemon

Directions

  1. Put the chickpea juice, mosterd, lemon juice and basil leaves in a small container and pour the oil on top.
  2. Push a handheld blender all the way, start mixing and pulling the blender very slowly up.

Horseradish mayonnaise

  • 75 ml juice of drained jarred chickpeas
  • 250 ml vegetable oil
  • 1 tablespoon horseradish paste
  • 1 teaspoon mosterd
  • Juice of half a lemon

Directions

  1. Put the chickpea juice, mosterd, lemon juice and horseradish in a small container and pour the oil on top.
  2. Push a handheld blender all the way, start mixing and pulling the blender very slowly up.

Olive mayonnaise

  • 75 ml juice of drained jarred chickpeas
  • 250 ml vegetable oil
  • 1 teaspoon mosterd
  • Juice of half a lemon
  • 15 pitted black Kalamata olives

Directions

  1. Put the chickpea juice, mosterd and lemon juice in a small container and pour the oil on top.
  2. Push a handheld blender all the way, start mixing and pulling the blender very slowly up.
  3. Add the olive and blend again until smooth.

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