Member Spotlight - Aquafaba Mayonnaise

This week we are shining our ThermoFun Member Spotlight on Judy Mather!

Judy is a ThermoFun Club Member and shares with us her Aquafaba Mayonnaise.  A fabulous recipe for vegans or those who cannot eat eggs in a traditional mayonnaise,

Judy says:

"Aquafaba (‘bean water’) is the liquid part of a can of chickpeas, cannellini beans, kidney beans or 4-bean mix.  It is used in place of eggs in cooking and baking and is an excellent cheap alternative for vegans and people with egg allergies.

I first learnt about aquafaba a couple of years ago when my son was going through one of his intermittent vegan phases, and as an Extreme Food DIYer, I was keen to see what I could use it for.  Search online and you’ll find loads of recipes for Aquafaba everything – meringues, marshmallows, cakes, royal icing and so much more.

This recipe for mayonnaise was shared on the Facebook Group Aquafaba (Vegan Meringue - Hits and Misses!) but the original recipe was in German so I translated it and gave it a try.  Instant success and now I prefer AF Mayo to whole egg mayo … even when my son isn’t vegan!"

Great uses for mayonnaise are my Seafood Sauce, Tartare Sauce, Olive Medley and Feta Dip, the Pancetta & Asparagus Pasta Salad and Spinach Cob Loaf Dip.

Immediately after you make your own mayonnaise – place some steamed chicken into your TM bowl and shred it on reverse and voila you have instant yummy chicken mayo!

I have many recipes that require a can of chickpeas with many opportunities to keep the aquafaba!

Member Spotlight – Aquafaba Mayonnaise

Serving Size

300g

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Ingredients

• 250g grapeseed oil (or any oil except olive oil)
• 85g aquafaba (the liquid contents of a can of chickpeas, cannellini beans or other beans, or if you cook your own reduce the cooking liquid so it's thicker)
• 1 teaspoon mustard, powder
• 2 teaspoon lemon juice
• 1 level teaspoon salt

Instructions

1. Weigh oil in TM bowl and set aside into a small jug.
2. Place aquafaba, mustard, lemon juice and salt into TM bowl.
3. Insert butterfly. Mix 1 min / speed 3.5.
4. Scrape down bowl and lid.
5. Slowly drizzle the oil onto TM lid with MC in place, so the oil drips into the bowl 5 mins / speed 3.5 until all the oil has dripped into the bowl.
6. Remove butterfly, scrape down bowl and lid and mix 1 min / speed 5.
7. Scrape down and repeat if you want a thicker consistency.
8. Proceed to make a dip, salad, slaw or hummus without washing the bowl.
9. Keeps well in the fridge for several weeks.

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