Simple Egg-Free Mayo + 2 easy variations

I have no potato chips left, just crumbs. I dip my finger in mayo. I poke my mayo-coated finger at the crumbs, swooping the tiny bits clockwise around the bottom of the bowl then up to my mouth. Dip, swoop, repeat.

simple egg-free mayo, made with aquafaba

simple egg-free mayo, made with aquafaba

These are really good chips. Not homemade, but small batch with this crazy smoky sweet Mexican mole coating. I’m eating these amazing chips with this simple mayo and I think the mayo does the the combo justice.

I love this mayo. I cannot take credit for the recipe though. I don’t have a specific person’s name or recipe, but I learned how to make mayo from the fabulous Facebook group called Aquafaba (Vegan Meringue – Hits and Misses!). The recipe below contains some minor tweaks and directions on how to make it with a Blendtec blender. [This is not a sponsored post.]

I also did a quick video of me making it, because I think people are intimidated by mayo but it’s really not that hard at all.

 

Although I didn’t invent this mayo, I did conjure up some easy variations, which I’ve noted at the end of the recipe, and I’ll keep adding more.

Alright.

Did you know that the word unctuous was coined by early American ad writers to describe the mouthfeel of mayo, that creamy, almost slippery, embodiment of salt and fat?

Unctuous was coined by early American ad writers to describe the mouthfeel of mayo, that creamy, almost slippery, embodiment of salt and fat.

Actually, I just made that up. But this is pretty much true: The recipe for mayo can be written as a mathematical equation. Mayo = 95% oil + 5% other stuff.

That “other stuff” list is short: salt, an acid such as lemon juice or apple cider vinegar, an emulsifier (typically mustard), and finally, an egg, or if you are not an egg-eater, then aquafaba. Aquafaba is the liquid  from cooking beans, often chickpeas. You can get this from a can of cooked chickpeas, or from cooking the chickpeas yourself.

So mayo is largely fat and salt. And we know that salt and fat are both flavour enhancers in their own right, so it make sense that mayo is doubly so.

Since mayo and its many variations are ubiquitous, I probably don’t need to provide you with too many ideas on how to use it, but here’s a couple:

Enjoy it on a simple toasted tomato sandwich. Cause, really it’s time to get over avo toast.

simple egg-free mayo, made with aquafaba

simple egg-free mayo, made with aquafaba

Or use as a dunk for your favourite chips, crisps, or maybe some potato string fries.

simple egg-free mayo, made with aquafaba

simple egg-free mayo, made with aquafaba

This is a very simple recipe in terms of ingredients and time. It requires a blender and about 4 minutes. I’ve made this numerous times and sometimes I’ll pour the oil in too quickly and the mayo never quite comes together, or it will come together to start with but then I’ll mess up the oil pouring and the mayo collapses. I’ve added a tip below on how to come back successfully from that.

Equipment Note: I used a 16 oz Blendtec blender jar to make this. If you have a larger blender jar, double the recipe. [This is not a sponsored post.]

You might want to Pin this!

Simple egg-free mayo, made with aquafaba

Simple egg-free mayo, made with aquafaba

Ingredients

  • 3 tablespoon aquafaba (the water from a can of chickpeas)
  • 3 tablespoons sunflower oil + 1/2 cup sunflower oil (you can replace with another oil, but do not use olive oil as it will turn bitter from the blending process)
  • 1/2 teaspoon apple cider vinegar
  • 1/4 teaspoon mustard
  • salt
  • optional: pinch of turmeric for colour

Instructions

  1. Put the 3 tablespoons of aquafaba, 3 tablespoons of sunflower oil, apple cider vinegar, mustard and a good shake of salt in the blender jar.
  2. Press Speed 2 and let it run through the whole cycle.
  3. Open the stopper on the top of the jar, press Speed 2 again, and very slowly add 1/4 cup of the oil through the cycle – so you are adding oil in a slow, steady stream. The cycle lasts about 50 seconds.
  4. Repeat step 3 with the remaining 1/4 cup oil. When done, you should have a mayo-like consistency. If it’s not quite thick enough, add more oil, a drop at a time, while blending.
  5. Transfer to a serving dish and stir in a pinch of turmeric if you want the colour to be more like real mayo.

A Method for Rescuing Mayo Fails [In the lingo, an AF mayo fail.]

If the blend does not turn into a mayo-like consistency:

  1. Pour all of the ingredients from the blender into a container and set aside momentarily.
  2. Add the following NEW ingredients to the blender jar: 3 tablespoons of aquafaba, 3 tablespoons of sunflower oil, 1/2 teaspoon of apple cider vinegar, 1/4 teaspoon of mustard, and a good shake of salt. This is the same list of ingredients that we started with above.
  3. Press Speed 2 and let it run through the whole cycle.
  4. Open the stopper on the top of the jar, press Speed 2 again, and very slowly add about 1/2 of the ruined mayo mixture as if it were the oil alone – i.e., adding it in a slow, steady stream, throughout the 50 seconds.
  5. Repeat step 4 with the remaining 1/2 mayo mixture. This should result in a mayo-like consistency. If it doesn’t (which is rare), I do have another recipe you can morph this into, which I’ll add shortly. I hate wasting food.

Variations

Roasted Garlic

Make the mayo and remove from the blender into a small vessel. Stir in 1 tablespoon of chopped, roasted garlic.

This is great with so many things, included Sweet Potato and Yam Fries.

Tamarind Mango

Make the mayo and remove from the blender into a small vessel. Stir in the following:

  • 1 heaping tablespoon mango chutney
  • 2 teaspoons tamarind paste

This is my favourite topping for Curry Maple Chickpea Cakes. You could also add a dollop to some roasted root vegetables like squash and pumpkin, use it as a dipper for your yam fries, smear it on sandwich, or offer it alongside some sausage.

Play around with the ratio of mango to tamarind that you find pleasing. Typically, mango chutneys are on the sweet side, while tamarind has a pleasantly sour, almost lime-like taste. I like sweet with a touch of sour but you might like more or less sour. If you can’t find tamarind paste where you live, you can leave it out. It will still be good!

 

Tell me what you think!

Thanks for reading! I love to hear your questions or comments!

Don’t forget to keep up to date by following not not on any or all of your favourite social media sites: FacebookInsta, or Pinterest.

Sylvia

 

 

 

 

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11 comments

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    • Hi Shweta! I have kept it at least 10 days without any issues. Any part exposed to air might thicken up a bit but it does not affect the taste. You might be able to keep it for longer but I haven’t tested that – I am usually so excited to have mayo that I can eat in the fridge, that I eat it! I will make a batch though and hide it in the back of my fridge for testing. 🙂

      Like

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  5. Oh mayo and chips! Yum, sweet, salty, smokey, silky, crisp. Your tamarind mango combination sounds amazing!!!!!The first person to make Aquafaba mayo was Hunter from the blog Peanut butter and Vegan.

    Liked by 1 person

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