This recipe is a staple in my house!
When I first started eating plant based I quickly realized that there were hardly any commercially available sauces, let alone any that don’t contain soy or sugar. This recipe is one of the very first that I worked to perfect.
Before my plant based journey I used sauce on just about everything. I needed to make something that could be used for mayo based sauces and hold its own as a convincing mayonnaise substitute. After several variations I finally cultivated this recipe that has been my favorite ever since.
If you make this recipe you will soon find yourself making it all the time! If you are anything like me you will have to start making it in bulk!
Yield: about 1.5 cups
Time: 5 minutes
Ingredients:
1/4 cup aquafaba (liquid from a can of chickpeas)
1 Tablespoon maple syrup
1 Tablespoon mustard
1/2 teaspoon salt
1 cup sunflower oil or any neutral oil.
Combine:
Aquafaba
Maple syrup
Mustard
Salt
Using a blender or emersion blinder mix until frothy and air is incorporated.
Slowly steam sunflower oil into aquafaba mixture until thickened and a similar consistency to mayonnaise.
Place mixture in refrigerator to cool completely. Mixture will slightly thicken more once cooled.
Note: Olive oil maybe used but it will affect the flavor
Note: Depending on how much air is incorporated it could take less oil to achieve correct consistency.
