2020-08-13 / test@t
You can scold mayonnaise and wrinkle your nose as much as you want, but if the most popular sauce is prepared at home, it is difficult to refuse it. And here's the vegan option! Mayonnaise on aquafaba - delicate, light, homogeneous. Yes, it cannot be smeared on bread (although why should it be), it is more liquid than the classic, but it is great for dressing salads.
- 60-70 ml of aquafab
- 12-14 pieces of finished chickpeas
- juice of half a lemon
- 1 tbsp. l. dijon mustard
- 150 ml of refined sunflower oil
- 1-2 tbsp. l. extra virgin olive oil without a strong aroma and bright taste
- 1 clove of garlic
- leaves of 2 sprigs of dill
STEP-BY-STEP COOKING RECIPE
Grate the garlic on a fine grater. Place all ingredients, except oils, in a blender bowl and beat until smooth. Salt.
Gradually, in a thin stream, add sunflower oil. Continue whisking until smooth. The mass should thicken. Important! Mayonnaise on aquafaba may not be as thick at first as traditional mayonnaise, but after standing in the refrigerator, it will become thicker.
Add olive oil, finely chopped dill and mix thoroughly.