This recipe truly is a miracle – you wouldn’t believe Mayonnaise would work without egg but it does! If you are vegan, allergic to eggs or pregrant and avoiding raw eggs, it’s a life-changing discovery,
and even if you aren’t it’s a great thing to know about as it tastes just the same as mayo made with egg!
INGREDIENTS
Prep time:2 minsMakes:just over 1 1/4 cups
3 tbsp of brine from a can of chickpeas
2 tbsp white wine vinegar
2 tsp dijon mustard
¾ tsp salt
¼ tsp fine white pepper
1 cup neutral oil
Combine all ingredients in a tall jug, sink a hand wand blender to the bottom of the mixture and whizz until thick and creamy (about 10 seconds!). Store in an airtight container in the fridge for up to 2 weeks.
and even if you aren’t it’s a great thing to know about as it tastes just the same as mayo made with egg!
INGREDIENTS
Prep time:2 minsMakes:just over 1 1/4 cups
3 tbsp of brine from a can of chickpeas
2 tbsp white wine vinegar
2 tsp dijon mustard
¾ tsp salt
¼ tsp fine white pepper
1 cup neutral oil
Combine all ingredients in a tall jug, sink a hand wand blender to the bottom of the mixture and whizz until thick and creamy (about 10 seconds!). Store in an airtight container in the fridge for up to 2 weeks.
