This plant-based bacon mayonnaise is smoky with a hint of maple. Use it to transform sandwiches, burgers, and wraps; as a topping for potatoes or perogies; or as a condiment with french fries. Make it in 5 minutes with an immersion blender, or even faster with the "cheater" version.
Servings 16tablespoons
Calories 123kcal
Author Sylvia
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Ingredients
Immersion Blender Method
1cupneutral-flavoured oil (we used Sunflower oil)
6tablespoons aquafaba (this is the liquid from canned/cooked beans, such as chickpeas). This is the egg replacer in the recipe.
1teaspoonlemon juice
1/2teaspoonDijon mustard
2teaspoons maple syrup
1teaspoonsmoked paprika
1/2teaspoonliquid smokeIf you haven't used liquid smoke before, considering adding 1/4 teaspoon first and then adding more.
pinchsalt
Cheater Method
1cupcommercial mayonnaise of choice
2teaspoonsmaple syrup
1teaspoonsmoked paprika
1/2teaspoonliquid smokeIf you haven't used liquid smoke before, considering adding 1/4 teaspoon first and then adding more.
pinchsalt
Instructions
Immersion Blender Method
In a tall, narrow container, add the aquafaba, 6 tablespoons of the oil, and the remaining ingredients. Using an immersion blender, blend for about 45 seconds until the ingredients are blended and bubbly.
Add a teaspoon of oil and blend again for about 20 seconds, until incorporated.
Repeat adding a teaspoon at a time and blending until the mayonnaise starts to thicken. Once thickened, you can add more oil at once - about a tablespoon. You can gradually add more each time until all of the oil is incorporated.
Taste and adjust seasoning as necessary. If all the flavours need a lift, add a pinch of salt and stir in. If you want to make the mayo more smoky, add liquid smoke a drop at a time.
Cheater Method
Put all ingredients together in a small bowl and mix until well-combined.
Taste and adjust seasoning as necessary. If all the flavours need a lift, add a pinch of salt and stir in. If you want to make the mayo more smoky, add liquid smoke a drop at a time
Notes
Storage
Store the mayonnaise in a well-sealed container in the fridge for 5-7 days.
Using a jug blender instead of an immersion blender