I have been searching for a recipe for vegan mayonnaise, that is relatively simple and always comes out right, for a long time.
The difficulty always lies in how you incorporate the oil into the base. It requires either a good food processor that has a special accessory to add the oil to the mayonnaise or the well-crafted arms.
I have the kitchen machine!
Ingredients
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- 2 medium cloves garlic, minced ,
- 1 tablespoon (15ml) fresh juice from 1 lemon ,
- 2 teaspoons (10ml) Dijon mustard ,
- 3 tablespoons (45ml) liquid from 1 can of chickpeas, plus 12 whole chickpeas ,
- 1/2 cup (120ml) vegetable oil ,
- 1/4 cup (60ml) extra-virgin olive oil ,
- Salt and freshly ground black pepper
Instructions
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- Combine garlic, lemon juice, mustard, chickpea liquid, and chickpeas in a tall container just large enough to fit the head of an immersion blender. ,
- Blend at high speed until completely smooth. ,
- Alternatively, blend in the jar of a standard countertop blender. ,
- With the blender running, slowly drizzle in vegetable oil. A smooth, creamy emulsion should form. ,
- Using a rubber spatula, transfer to a bowl. ,
- Whisking constantly, slowly drizzle in olive oil. ,
- Season to taste with salt and pepper. ,
- Mayonnaise will keep in a covered container in the fridge for up to 1 week.