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 😉 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
- Put the chickpea juice, mosterd and lemon juice in a small container and pour the oil on top.
- Push a handheld blender all the way, start mixing and pulling the blender very slowly up.
- 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
- Put the chickpea juice, mosterd and lemon juice in a small container and pour the oils on top.
- 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
- Put the chickpea juice, mosterd, lemon juice and basil leaves in a small container and pour the oil on top.
- 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
- Put the chickpea juice, mosterd, lemon juice and horseradish in a small container and pour the oil on top.
- 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
- Put the chickpea juice, mosterd and lemon juice in a small container and pour the oil on top.
- Push a handheld blender all the way, start mixing and pulling the blender very slowly up.
- Add the olive and blend again until smooth.
