*Update* Many of you have had mega success with this mayo! Some of you have unfortunately had less success. If your aquafaba mayo is a liquid mess, try these troubleshooting tips: 1. Make sure your jar is only wide enough to fit your blender. If it is a lot wider, the mayo won’t emulsify. 2. Make sure your stick blender is pretty powerful. If it’s an old one with a crappy old motor, it won’t work. 3. Start blending on full blast right away. If you start it on low speed, it won’t emulsify. Really put your foot on the gas! 4. For the first few seconds of blending, do not lift the blender from the bottom of the jar. Once you can feel that it has thickened, you can start lifting it slightly to incorporate more of the oil. 5. I have only ever done this with aquafaba from canned chickpeas or black beans. Use any other aquafaba at your own risk. 6. If it doesn’t work out, you can try again! Just pour more aquafaba and mustard into the bottom of a jar, and pour your broken mayo on top as if it is new oil. Good luck!!
Aquafaba, or 'chickpea juice', or any legume juice, can be used for many other things, such as whipped cream, mousse, ice cream, pate, and for other things, apart from mayo. It is never poured down the sink, as it freezes well in ice cube trays, stored in bags once frozen, and one ice cube of aquafaba is equal to 1tlb for the normal size ice cube tray, and can be defrosted to use as and when. So it has more uses.
Excellent recipe I do not need that much at one time. My recipe 3 tbsp aquafaba pinch of salt and pepper 1 tsp vinegar or lemon juice 1\3 cup of oil Put ingredients in mixing jar and put in the freezer for 30 minutes. After 30 minutes mix with immersion blender. If the mayo is not thickening add more aquafaba and reblend. PS If you are not a metric person 260 ml is 1.098956 cup.
I tried adding more aquafaba, tho mine was not from can, I got my aquafaba from pressure cooking dry chickpeas took the liquid and chilled in the fridge overnight. Still didn't get the results, but I'll try your recipe and see what happens. Tho I do not own an immersion blender, I do have a Ninja food processor...I'm wondering if the low speed is still to fast perhaps to achieve desired results?
I was bothered by manufacturers adding unhealthy ingredients to mayo and salad dressings, and possibly disrupting the improvements I was trying to make to my diet and health, so I was watching dozens of TH-cam videos on both topics, to learn the easiest and best techniques. And then you summarized them all, and showed how easily you can cast aside the techniques which are only necessary when hand-whisking. The stick blender makes it unnecessary, and you were the first person to demonstrate it using the two main recipe versions I had found. Thank you! Thank you! Thank you!
I’m soooo happy I found your video! A quick, no fuss recipe. I just finished boiling dried chickpeas and knew I had to make something out of the chickpea juice. I love how you did a side by side comparison of the 2 versions. Thank you for this fast, simple, easy recipe! Will certainly be making chickpea mayo from here on out. 😊
Finally got it to thicken! First batch with aquafaba was all liquid, watched numerous videos and found one thing different. Pulse first 2-3 times to incorporate the two, then blend and it thickened almost instantly. Doing the happy dance, thanks Paula!
@@shirasezan Try to pulse the mayo 2-3 times with the blender right over the egg yolk, then turn on the blender while slowly moving it up and down and it should start to thicken. Happy dance is an expression that you are just happy it worked or happy about something.
I'm curious, did you use a stick immersion blender, standing blender or food processor? I attempted an aquafaba mayo variation different from the one in this video..but I only have a food processor, my attempt did not thicken at all. Tho my aquafaba was not from can..I pressure cooked chickpeas from dry and then reserved the chickpea liquid and put in fridge overnight. The oil I used was Olive Pomace oil and my end result was still liquid. I started with 1 cup of the home made aquafaba and even with 1 liter of Olive Pomace oil drizzled in slowly it did not thicken. Olive oil isn't exactly cheap either. I have no choice due to health reasons I am unable to use any seed oils.
Tips: 1) Use a Ball Mason Jar with measurements on the side so you don’t dirty a measuring cup. 2) Put the oil in first to get a more accurate measurement of the aqua fabs. 3) I find that the aqua faba has plenty of salt, so I don’t add regular salt. 4) Add about 1/8 teaspoon (it really doesn’t take much) of black salt (kala namak) to the aqua faba recipe for just a hint of egg taste.
I cook my beans from dried beans. There is always large amount of aquafaba in the pot. It is full Pfizer protein and other nutrients from the beans. I use it for the base for soup - use this liquid instead of water or stock. It also freezes well, so you can store it until you need to use it. Best of all, it’s free!
I’ve been using home cooked bean water for soup base for a long time. I freeze it until I need it to make soup which I then freeze in single portions for snacks. I freeze multi-portions to use for family meals.
I was very disturbed to learn of the unhealthy ingredients in the so called healthy mayo, I'm so happy i found you, been using your ingredients for a few months now, never going back. Not to mention, love your no BS way of delivering the ingredients!
Oh my God!!! This is amazing....usually many tricks out there don't work but this🤯🤯🤯 ...is the first time trying and is stunning...same tast as regular Mayo....unbelievable...I was looking for a vegan mayo and found you channel..thanks thanks 😊 thanks
fantastic! So easy and quick. I made the chickpea juice mayo. I love that we put everything in the jar, including the oil and blending it with the stick blender. 5 minutes beginning to end.
I will definitely try this. However, one other use for the liquid in the can is to use it to make chumus. You put some garlic in a food processor - and after it's chopped, put the chickpeas in the food processor with some the liquid. Add lemon juice, salt, cumin, and ground seseme seeds (techina).
This is a game-changer! I've known and have used aquafaba in meringues, but didn't know I could do mayo too! I added a chipotle pepper in adobo sauce to the jar as I made it and we now have a new dipping sauce. As you said, I don't notice a difference between regular and this mayo. Thanks! :)
@@HowToMakeDinner While it was tasty, I did learn that it doesn't really last in the fridge for too long. I tried to use it three days later and it was too liquidy and wouldn't re-emulsify. Note to self to slather more on next time! :)
I am really happy I found this video! I am vegan and wanted to try making my own mayo since where I live is hard to find or wayyyy too expensive. I followed other tutorials but they didn’t show the exact measurements for the aquafaba to oil ratio so my mayo was always watery and sad. Your measurements worked like a charm!! I am very happy, thank you a lot❤
I have just made a jar of the aguafaba version. I had never used it before, but froze some last time I drained a tin of chickpeas. I was a bit slapdash with the quantities and used grainy mustard. It worked really well and then I decided to put a clove of garlic into the jar and whizz it again. Aioli! Thank you for a great technique.
It's chickpea water. Chickpea juice would actually be chickpea milk! And aquafaba can be substituted for eggs in baking, egg whites in sorbet, and you can even make a whipped topping! Lots of recipes on line. If you use blackbean aquafaba, your mayo will look like mud (which might be cool for Halloween), but blackbean aquafaba as a sub for eggs in brownies or chocolate cake works really well!
This was absolutely awesome. Thanks so much. I used to buy a nice vegan mayo but since retiring and moving to a small town with a high priced grocery store, I don’t want to pay $8 for less than a pint of vegan mayo. I went back to traditional mayo. Now I have a great option I can make myself and I know I can make it with or without eggs!!!!! Bless you for this!!
Wow!! Thank you, I am so happy to be able to make vegan mayo from home! What a great skill! Just made a delicious sandwich, I don't think I will ever buy mayo again!!! You're awesome! Thanks for sharing.
Thanks for your honest assessment and your recipe. I was raised to never eat animals or anything from them (eggs), so I'll definitely go with the Aquafaba mayo. I'll try it this weekend (glad I have an immersion blender!) 😊❤️
What is aquafaba? The name comes from aqua=water + faba=Fabaceae (the legume family). Aquafaba is the cooking liquid from legumes such as chickpeas. Yes, we used to throw it away, but recently it was discovered that aquafaba can be used to replace egg whites in many sweet and savory recipes. This liquid has a consistency and properties very similar to egg white. Aquafaba can be used as a thickening agent, binder, emulsifier, foaming agent and more.
Absolutely brilliant! Thank you, I will never buy mayo again. I made the vegan version, using cold pressed rapeseed oil which does have a stronger flavour, but was delicious and a beautiful golden colour.
I watched your video today, had to try it, used 3 tablespoons of aquafaba from dry chickpeas I had cooked (I boiled the juice down to concentrate it). I'd been wanting to make the toum we got at a middle eastern kebab place so I added 2 large cloves of garlic, sliced, but otherwise followed your recipe (pared down ingredients a little since it was less aquafaba). It was the most delicious stuff! Not as thick as the toum from the restaurant but same amazing flavor.
To continue my previous post... THANK YOU! I took this on faith and went out and bought an immersions blender, and... IT WORKED!! It is amazing! I love it. Personally I prefer the vegan version since eating raw egg can be dangerous, and I don't have access to pasteurized eggs. I mixed some of the vegan mayo with horseradish and a touch of ketchup. Makes a great dip.
Did aquafaba using grapessed oil, I suspect the oil was rancid bc total watery failure, can I ask what type of oil you used? You made it look so easy 😊
Lucie Kennedy oh no! I would think it would still work even if it was rancid... I wonder if it was something else? Maybe the speed on your immersion blender was too low? I did have a failed attempt once when I was at a friends house but their blender was very old and kinda crappy. You can always try taking the failed batch and re-emulsifying it with a fresh bit of aquafaba. Basically starting from scratch but using the same original batch (does that make sense)?
@@luciekennedy1877 I have had two failures. Both I'm pretty sure had to do with the lack of viscous-ness of the aqua faba and not the oil. First time I had a problem was from some I had frozen. I have used frozen aqua faba before and since and it works, so maybe that one was too long in the freezer, affecting the structure. I noticed it was thinner than normal but didn't care until it wouldn't whip up. The other time I had a problem was when I used the juice from a pot of chickpeas I made myself from dry. I even cooked the aqua faba down, but discovered it just wasn't viscous enough either. Now I stick with the goop fresh from the can or pay attention to its thickness when I thaw the frozen saved stuff. This recipe works like a dream, but only when the aqua faba is goopy..
I knew that you could use aquafaba to make a kind of whipped cream or meringue but had no idea that making mayo with it was exactly the same process as regular...thanks so much! Really look forward to trying it now 🤗 (and just a flavour tip I discovered for making mayo....instead of adding regular salt, I use the the liquid (about a teaspoon or so?) drained from a can of Flakes of Ham (or Turkey)...the taste in the mayonnaise is sublime and is really terrific in things like macaroni salad too) :)
I only learned about chickpea juice yesterday. I watched a video on making meringue, then discovered all the different things you can make with it. Then i found you 😘. Im going to make this now. I have made mayo with egg before and it's really good if you add a clove of garlic 😋 Of course I subscribed 🥰. I'll watch more of your videos a bit later. Can't wait 😅. Thank you for this
Good job on this channel. I found you via the episode on nutritional yeast, got intrigued, then binge-watched a number of them last night to subscribe. I had pretty much expunged mayo from life (in recent years), so this aquafaba version is intriguing. For me, there's also a great benefit to this stuff ... barbeques/picnics, where dairy-mayo-laced dishes (potato salad!) warm up and become breeding grounds for intestinal nasties. This seems like a obvious reason to make alternative mayo for a good part of the year. Thanks for the method. Also ... chickpea aquafaba seems OK for this, but what about other canned beans? Many of those liquids tend towards being sludgy and thus unpalatable-looking.
Yep I hear ya. I find it varies from batch to batch (with the aquafaba). The egg one is always VERY thick but sometimes the aquafaba one is a bit loose. I think it’s just the nature of the beast? I find the thicker the liquid in the can is initially, the thicker the mayo is. Maybe it’s just about finding the best brand of chickpeas!
@@HowToMakeDinner huge thanks for replying, I think your right, i get a mix bag on thickness.. but still.... your method is absolutely amazing.... totally out the box.. all ingredients in a jug and blend ...... booom perfect Mayonnaise 🥰 x
@@HowToMakeDinner I managed to make the thickest mayo ever by accident, I miss poured the oil and in the end added almost a quarter of cup more ( so 1 and quarter cup in all).. the result was amazing... thank you again for showing the all in no messing method... 👏
@@HowToMakeDinner you shouls give it a try, take a good tasting chocolate (60 to 70%), and the same weight of chickpea juice from a can, let say 100g each. Whisk the juice 5min to get stiff peaks and add melted chocolate and stir gently. Let it cool at least 2 hours in the fridge and enjoy !
I discovered your channel yesterday and I really appreciate what you do here! As I already have plans to make a chickpea dish today I will use some of the “juice” for mayonnaise. What else can you use it for? Replacing eggs also in pancakes for instance?
Hi! Thank you! Glad you found me :) I haven't experimented much but I know you can do a ton with aquafaba. I found this article that points to a lot of fun ideas! www.vegansociety.com/news/blog/20-amazing-things-you-can-do-aquafaba
I just did it! I tried the egg version first and it turned out terrific. Easy as pie, took less than 2 minutes, start to finish, including gathering ingredients, dumping them into a jar, pouring them out of the small mouth jar and into a wide mouth jar because the stick blender didn't fit into the first jar, and blending up the finished product. I used grapeseed oil, and in my opinion it added a flavor that wasn't optimal (although it was still very yummy mayo). What oil did you use, Paula? Once this batch is used up, I'll try the aquafaba next. Thanks!
Amazing! Oh I’ve Had to do the old mason jar switch so many times LOL. Interesting that the grapes it didn’t taste great, I wonder if it might be a little bit rancid? I usually find Grapeseed to be a good choice. My other neutral oil choices or sunflower or avocado. Well done! I hope the aquafaba batch turns out just as well!
Beautiful job! Thank you! I screwed up so bad this afternoon - I hadn't watched your video. I used way, way, way too much aqua faba juice from beans I cooked. And I didn't boil the juice down enough to make it thick and "eggy". Regardless, I really am glad I found your video. Now ... off to Amazon for a stick blender.
I save our bean juices from the can and freeze it until we need to make mayo. I never purchase store bought mayo anymore. I find the aquafaba mayo keeps longer than 2 weeks in the fridge perhaps because there’s no raw egg in it? The black bean juice works just great and I don’t mind the darker colored mayo that results from using it. I like to think there are some of the bean nutrients in my mayo now.
You’re great. 😊 You have a wonderful ease about you, and you’re funny. Some really great recipes, as well. (Your spicy green beans and that summer tomato pasta are some of my faves/staples.) And I think I’m finally gonna make some aquafaba!
Hi I'm the old guy that was thrilled to learn how to steam vegetables. Learning to cook. My question with the mayonnaise: What kind of oil are you using? You pour a lot of oil in but you never mentioned what type of oil. I would love to make my own mayo. The second one was more appealing to me. Please tell me what kind of oil to use. Thank you and I so loved your channel. As I said before you are calm, you seem like a nice person, and again you go nice and slow so I can understand what you do. I really hope all your videos are like that I'm enjoying it so much. Okay just want to know about the oil. Over the next month I'm going to try many of your recipes. I humbly thank you again. Please stay like this and don't change ☮️😊
Hi! Thank you for the kind words! You can use any neutral-flavoured oil here. Sunflower, avocado, grape seed, vegetable, etc. I wouldn’t use extra virgin olive oil because the flavour is too strong, but some people are into that!
You can use Aquafaba with a sweetener for a whipped topping or a smoother hummus ! It really works next I'm trying it in a whipping siphon with maple syrup for a fruit salad Thanks for sharing the Mayo Magic!
Wow never would have guessed. Hopefully by now, 3 years later you've found out if you put some whey or kombutcha or sauerkraut juice about 2 tbspns, and ferment it on your bench for 8hrs. It will then keep in fridge for 3 months or more. Cheers. I will be trying it. Thanks
Just wondering if you have tried it with aquafaba water you got from cooking dried chickpeas? I cook down the chickpea juice to make it more concentrated, I use the same jar (slightly larger than the head of the Barmix) and ingredient each time but I am getting inconstant results. The first time it was pourable (not thin), 2nd time it was hold upside down thick, 3rd thin and runny, 4th time it was pourable (not thin). Have you any wisdom about what might ensure thickness? Thanks for your videos
Hi Judith! Great question. I wish I had a solid answer but I’ve only ever made this with the canned chickpeas so I don’t have a solid answer! My hunch would be that the more concentrated it is the better. It’s the protein and starch (and probably other stuff too) that works the magic, so any excess water probably dilutes those things. I’m interested in experimenting now though!
Hi ! The ,,magic" is called lecitin :) which is an emulsifier you can get mayo from everything that is contains lecitin expl : Milk,soy,chickpea (aquafaba),corn, wheat germ, liver, fish, wholegrain grains, yeast, sunflowerseed, linseed and ofc an egg(the yolk contains it).If u make home made milks from these grains (linseed, soy,sunflower,wholegrains etc) u can make mayo from them :) even u can get just lecitin powder put it in anything that is water based and there you go, you can make chicken stock mayonaise :D or...boil broccoli turmix it with water, than sieve it put the lecitin in it and bumm .. broccoli mayo.
You know, I had a hunch that was it. Because I know that mustard and egg yolks are both high in lecithin. I’m definitely going to test it out! I’ve seen the powder at health food stores so I’ll pick some up next time and see what else I can thicken. Thanks for the info!
I tried the mayo with aquafaba. I ended up with a regular vinaigrette. Never came out white and creamy as in your video. Would it be because I used lemon instead of vinegar. I am eager to have your feedback!
From what I can gather, it’s all about the speed of the blender (especially in the first few seconds). You’ve really gotta have that initial power. Also, the width of the jar should be just wide enough to handle the blender. If it’s too wide, it doesn’t mix well enough in those first few seconds. You can also just repeat the process with more aquafaba (treating the broken mayo as if it’s a fresh batch of oil).
Heck yeah chickpea juice mayo is great. Mixing in vinegar or tamari at the end helps cut the greasiness a bit. You can also make vegan brownies with chickpea juice
What kind of oil? Made it before, but the type of oil informs the taste of the vegan Mayo so much. Is olive oil the best tasting? I’ve made some weird tasting vegan Mayo trying to use some “neutral” oils.
If your mayo becomes runny and doesn’t seem to thicken use xanthan gum (very very little). If it turns into a big blob. Add more water or Aquafaba then blend and spices and lemon again. I added hot sauce. Friends loved it for sushi and salads.
Sorry to say, that this didn`t work for me at all. I did anything like you did but the consistency stayed like buttermilk and also xantham gum did not thicken it up. The taste was very good, but I don`t want buttermilk mayo. What was wrong? Have the ingredients perhaps to be icecold ?
And awesome that allergic people can have mayo, too. Had an egg-allergic toddler throw up on my lap once! So glad I tried this and now that little person can have tuna melts and potato salad and all kinds of other mayo-y delicious things. Plus - this is seriously magic. Everyone should try it at least once. You kind of expect the eggy version to whip up, but that chickpea juice is a special alchemy experiment:-)
Excellent aquafaba recipe. I did the first recipe with olive oil and it was awful. The second and third I did with grapeseed oil and it was delish. What oil do you use? New sub here!
Help! I am using a stick blender but mine only turns white and emulsifies but does not thicken. I have tried coconut oil, olive oil, and vegetable oil and same result each time. I am blending on high.
Ohh hmm.. it might, but it would definitely harden up in the fridge. I wouldn’t risk it unless you’re keen on it as an experiment! I’d stick to unsaturated oils as they’re liquid in cool temperatures
Is it possible that you’re trying to blend it all in too quickly? It’s really important to start with the wand all the way to the bottom of the jar so just a little bit of oil emulsifies at a time. Either that or your jar/container might be too wide? That would cause the same problem.
I have to tell you...I had some salad dressing in the fridge that didn't look so good and it smelled bad... I tried to save it by taking it to the MAYO Clinic...LMFAO.
*Update* Many of you have had mega success with this mayo! Some of you have unfortunately had less success.
If your aquafaba mayo is a liquid mess, try these troubleshooting tips:
1. Make sure your jar is only wide enough to fit your blender. If it is a lot wider, the mayo won’t emulsify.
2. Make sure your stick blender is pretty powerful. If it’s an old one with a crappy old motor, it won’t work.
3. Start blending on full blast right away. If you start it on low speed, it won’t emulsify. Really put your foot on the gas!
4. For the first few seconds of blending, do not lift the blender from the bottom of the jar. Once you can feel that it has thickened, you can start lifting it slightly to incorporate more of the oil.
5. I have only ever done this with aquafaba from canned chickpeas or black beans. Use any other aquafaba at your own risk.
6. If it doesn’t work out, you can try again! Just pour more aquafaba and mustard into the bottom of a jar, and pour your broken mayo on top as if it is new oil.
Good luck!!
Good grief! I forgot about #1 and #6 awhile ago and tossed a whole batch unnecessarily. 🤪 Good reminders!
@@glendahingley491 oh nooo!
@@HowToMakeDinner Yeah - thought a "slightly" larger container would be fine. It wasn't 🙄
Thank you. These tips helped me make a yummy aquafaba mayo.
When you used the black bean water, did they have a color to it?
Aquafaba, or 'chickpea juice', or any legume juice, can be used for many other things, such as whipped cream, mousse, ice cream, pate, and for other things, apart from mayo. It is never poured down the sink, as it freezes well in ice cube trays, stored in bags once frozen, and one ice cube of aquafaba is equal to 1tlb for the normal size ice cube tray, and can be defrosted to use as and when. So it has more uses.
Great trip. Thanks. Just today, I poured the remaining Aquafaba away!! But seldom use tinned chick peas.... next time!
Excellent recipe
I do not need that much at one time.
My recipe
3 tbsp aquafaba
pinch of salt and pepper
1 tsp vinegar or lemon juice
1\3 cup of oil
Put ingredients in mixing jar and put in the freezer for 30 minutes.
After 30 minutes mix with immersion blender.
If the mayo is not thickening add more aquafaba and reblend.
PS If you are not a metric person 260 ml is 1.098956 cup.
Thanks. I also only need a small amount. I used your measurements.
I tried adding more aquafaba, tho mine was not from can, I got my aquafaba from pressure cooking dry chickpeas took the liquid and chilled in the fridge overnight. Still didn't get the results, but I'll try your recipe and see what happens. Tho I do not own an immersion blender, I do have a Ninja food processor...I'm wondering if the low speed is still to fast perhaps to achieve desired results?
I was bothered by manufacturers adding unhealthy ingredients to mayo and salad dressings, and possibly disrupting the improvements I was trying to make to my diet and health, so I was watching dozens of TH-cam videos on both topics, to learn the easiest and best techniques. And then you summarized them all, and showed how easily you can cast aside the techniques which are only necessary when hand-whisking. The stick blender makes it unnecessary, and you were the first person to demonstrate it using the two main recipe versions I had found. Thank you! Thank you! Thank you!
Wahoo!! Mission accomplished! Thanks so much for letting me know! Happy mayo-ing 😄☀️
I’m soooo happy I found your video! A quick, no fuss recipe. I just finished boiling dried chickpeas and knew I had to make something out of the chickpea juice. I love how you did a side by side comparison of the 2 versions. Thank you for this fast, simple, easy recipe! Will certainly be making chickpea mayo from here on out. 😊
Finally got it to thicken! First batch with aquafaba was all liquid, watched numerous videos and found one thing different. Pulse first 2-3 times to incorporate the two, then blend and it thickened almost instantly. Doing the happy dance, thanks Paula!
Wahoo!! I love a mayo success story! 🙌
hi i have that problem how did you get right ? what is the happy dance ? thanks
@@shirasezan Try to pulse the mayo 2-3 times with the blender right over the egg yolk, then turn on the blender while slowly moving it up and down and it should start to thicken. Happy dance is an expression that you are just happy it worked or happy about something.
thanks what blending sped to use high low or medium ? @@suestanton5095
I'm curious, did you use a stick immersion blender, standing blender or food processor? I attempted an aquafaba mayo variation different from the one in this video..but I only have a food processor, my attempt did not thicken at all. Tho my aquafaba was not from can..I pressure cooked chickpeas from dry and then reserved the chickpea liquid and put in fridge overnight. The oil I used was Olive Pomace oil and my end result was still liquid. I started with 1 cup of the home made aquafaba and even with 1 liter of Olive Pomace oil drizzled in slowly it did not thicken. Olive oil isn't exactly cheap either. I have no choice due to health reasons I am unable to use any seed oils.
Tips:
1) Use a Ball Mason Jar with measurements on the side so you don’t dirty a measuring cup.
2) Put the oil in first to get a more accurate measurement of the aqua fabs.
3) I find that the aqua faba has plenty of salt, so I don’t add regular salt.
4) Add about 1/8 teaspoon (it really doesn’t take much) of black salt (kala namak) to the aqua faba recipe for just a hint of egg taste.
The kala namak is a great idea 👍
Saving chickpea juice...one can at a time
I cook my beans from dried beans. There is always large amount of aquafaba in the pot. It is full Pfizer protein and other nutrients from the beans. I use it for the base for soup - use this liquid instead of water or stock. It also freezes well, so you can store it until you need to use it. Best of all, it’s free!
What is Ffizer protein?? Typing error?
Did you mean “fiber protein”?
I’ve been using home cooked bean water for soup base for a long time. I freeze it until I need it to make soup which I then freeze in single portions for snacks. I freeze multi-portions to use for family meals.
I was very disturbed to learn of the unhealthy ingredients in the so called healthy mayo, I'm so happy i found you, been using your ingredients for a few months now, never going back. Not to mention, love your no BS way of delivering the ingredients!
Awesome!! So glad to help!
Oh my God!!! This is amazing....usually many tricks out there don't work but this🤯🤯🤯 ...is the first time trying and is stunning...same tast as regular Mayo....unbelievable...I was looking for a vegan mayo and found you channel..thanks thanks 😊 thanks
Which one is going to be better!!!??
This is an excellent vegan or vegetarian mayo, thank you!!!
This was a good mayo experience. Especially the sultry jazz. Thank you for that.
I’m so glad you enjoyed it!
I mean... I was aware that making mayo was simple but now that I've seen this it doesn't make sense to buy it pre-made. Thanks for the inspo :)
Yessss I’m so excited for your first batch!
That was excellent!! I like also that you make it in a jar!! Your so practical! Thanks 👍
I'm glad you liked it! The jar method is so good. Shove it right in the fridge when you're done!
Totally going to try the vegan mayo!
You will be so happy!
fantastic! So easy and quick. I made the chickpea juice mayo. I love that we put everything in the jar, including the oil and blending it with the stick blender. 5 minutes beginning to end.
Awesome! So glad it worked out for you!
I will definitely try this. However, one other use for the liquid in the can is to use it to make chumus. You put some garlic in a food processor - and after it's chopped, put the chickpeas in the food processor with some the liquid. Add lemon juice, salt, cumin, and ground seseme seeds (techina).
You are fantastic! Keeping it simple! OMG! My wife & I can't wait to try this magic! Thank you SO much!
Thank you! I’m glad you found it useful :)
This is a game-changer! I've known and have used aquafaba in meringues, but didn't know I could do mayo too! I added a chipotle pepper in adobo sauce to the jar as I made it and we now have a new dipping sauce. As you said, I don't notice a difference between regular and this mayo. Thanks! :)
awesome!! So glad it’s working well for ya!
@@HowToMakeDinner While it was tasty, I did learn that it doesn't really last in the fridge for too long. I tried to use it three days later and it was too liquidy and wouldn't re-emulsify. Note to self to slather more on next time! :)
I just made the chickpea juice one. Game changing - Thank you!
It is isn’t it!!
I love home mayo. Making it with aquafaba is definitely a game changer.😊
I am really happy I found this video! I am vegan and wanted to try making my own mayo since where I live is hard to find or wayyyy too expensive. I followed other tutorials but they didn’t show the exact measurements for the aquafaba to oil ratio so my mayo was always watery and sad. Your measurements worked like a charm!! I am very happy, thank you a lot❤
Thanks for the comparisons. I've watched other aquafaba videos and one suggested freezing the liquid if you've have mayo on hand.
Ah I’ve never heard that! Worth a shot.
I have just made a jar of the aguafaba version. I had never used it before, but froze some last time I drained a tin of chickpeas. I was a bit slapdash with the quantities and used grainy mustard. It worked really well and then I decided to put a clove of garlic into the jar and whizz it again. Aioli!
Thank you for a great technique.
It's chickpea water. Chickpea juice would actually be chickpea milk! And aquafaba can be substituted for eggs in baking, egg whites in sorbet, and you can even make a whipped topping! Lots of recipes on line. If you use blackbean aquafaba, your mayo will look like mud (which might be cool for Halloween), but blackbean aquafaba as a sub for eggs in brownies or chocolate cake works really well!
I love it 🥰. Going to try the chickpea juice kind. I need a good immersion blender.
This was absolutely awesome. Thanks so much. I used to buy a nice vegan mayo but since retiring and moving to a small town with a high priced grocery store, I don’t want to pay $8 for less than a pint of vegan mayo. I went back to traditional mayo. Now I have a great option I can make myself and I know I can make it with or without eggs!!!!! Bless you for this!!
I'm so glad it worked out!
Wow!! Thank you, I am so happy to be able to make vegan mayo from home! What a great skill! Just made a delicious sandwich, I don't think I will ever buy mayo again!!! You're awesome! Thanks for sharing.
Ahh this is such great news!! Happy mayo-making!!
I use aquafaba for vegan cookies and cakes 😋... you can whip it to make meringue as well... it's a great egg white substitute in baking
It’s pretty amazing stuff!
I use soaked cashews instead of oil, and blend in the vitamix. I add a little black salt, ACV and mustard. Comes out delicious!
Cashews can cause migraines for a lot of women… would love this but the headache would kill me.
Thanks for your honest assessment and your recipe. I was raised to never eat animals or anything from them (eggs), so I'll definitely go with the Aquafaba mayo. I'll try it this weekend (glad I have an immersion blender!) 😊❤️
They certainly do come in handy!
What is aquafaba?
The name comes from aqua=water + faba=Fabaceae (the legume family).
Aquafaba is the cooking liquid from legumes such as chickpeas. Yes, we used to throw it away, but recently it was discovered that aquafaba can be used to replace egg whites in many sweet and savory recipes. This liquid has a consistency and properties very similar to egg white. Aquafaba can be used as a thickening agent, binder, emulsifier, foaming agent and more.
Absolutely brilliant! Thank you, I will never buy mayo again. I made the vegan version, using cold pressed rapeseed oil which does have a stronger flavour, but was delicious and a beautiful golden colour.
Thank you so much. So simple, no fuss. Brilliant!
My pleasure!!
Excited to try this method! I'd love to know how long it lasts in the fridge and what kind of oil you used!
I use any neutral flavored oil (usually avocado or sunflower) and I try to use it up within the week!
I use chick pea juice to make hummus which I put on cooked Vegs., or on air fried potato wedges. Lots of recipes found on u tube.
I watched your video today, had to try it, used 3 tablespoons of aquafaba from dry chickpeas I had cooked (I boiled the juice down to concentrate it). I'd been wanting to make the toum we got at a middle eastern kebab place so I added 2 large cloves of garlic, sliced, but otherwise followed your recipe (pared down ingredients a little since it was less aquafaba). It was the most delicious stuff! Not as thick as the toum from the restaurant but same amazing flavor.
You are SO entertaining!! Awesome video.
I’m so glad you think so! Thank you ☺️
To continue my previous post... THANK YOU! I took this on faith and went out and bought an immersions blender, and... IT WORKED!! It is amazing! I love it. Personally I prefer the vegan version since eating raw egg can be dangerous, and I don't have access to pasteurized eggs.
I mixed some of the vegan mayo with horseradish and a touch of ketchup. Makes a great dip.
Hey thanks for joining me for MAYO REVISITED. What kind are you going to choose?
Did aquafaba using grapessed oil, I suspect the oil was rancid bc total watery failure, can I ask what type of oil you used? You made it look so easy 😊
Lucie Kennedy oh no! I would think it would still work even if it was rancid... I wonder if it was something else? Maybe the speed on your immersion blender was too low? I did have a failed attempt once when I was at a friends house but their blender was very old and kinda crappy. You can always try taking the failed batch and re-emulsifying it with a fresh bit of aquafaba. Basically starting from scratch but using the same original batch (does that make sense)?
Aquafaba ! You proved it ! Besides I've always had reservations about raw eggs
@@luciekennedy1877 I have had two failures. Both I'm pretty sure had to do with the lack of viscous-ness of the aqua faba and not the oil. First time I had a problem was from some I had frozen. I have used frozen aqua faba before and since and it works, so maybe that one was too long in the freezer, affecting the structure. I noticed it was thinner than normal but didn't care until it wouldn't whip up. The other time I had a problem was when I used the juice from a pot of chickpeas I made myself from dry. I even cooked the aqua faba down, but discovered it just wasn't viscous enough either. Now I stick with the goop fresh from the can or pay attention to its thickness when I thaw the frozen saved stuff. This recipe works like a dream, but only when the aqua faba is goopy..
@@dagmoon thank you 😊
Can this be made without dijon mustard?
I knew that you could use aquafaba to make a kind of whipped cream or meringue but had no idea that making mayo with it was exactly the same process as regular...thanks so much! Really look forward to trying it now 🤗 (and just a flavour tip I discovered for making mayo....instead of adding regular salt, I use the the liquid (about a teaspoon or so?) drained from a can of Flakes of Ham (or Turkey)...the taste in the mayonnaise is sublime and is really terrific in things like macaroni salad too) :)
Love your channel, and your recipes, but this takes the cake! I can't wait to try this kitchen-witchery. Thank you Paula!
Hi Danielle! I’m so glad you’re pumped about this one! I really hope you love it as much as I do!
I love the taste, but mine didn’t thickened also, what are the little trick??? Please share it.
In the aqua faba mayo recipe, you can add a 1/2 tsp of "black salt", which has an egg yolk flavor, which would make the mayo taste "eggy". :-)
Great tip! Thank you!
OMG this chick pea water mayo was so good! I couldn't believe how good it came out, thanks!!
Yes!! I’m so glad!
I'm choosing the vegan version! Can't wait to try it thank you!!
Yum!!!
I only learned about chickpea juice yesterday. I watched a video on making meringue, then discovered all the different things you can make with it. Then i found you 😘. Im going to make this now. I have made mayo with egg before and it's really good if you add a clove of garlic 😋
Of course I subscribed 🥰. I'll watch more of your videos a bit later. Can't wait 😅.
Thank you for this
Good job on this channel. I found you via the episode on nutritional yeast, got intrigued, then binge-watched a number of them last night to subscribe. I had pretty much expunged mayo from life (in recent years), so this aquafaba version is intriguing. For me, there's also a great benefit to this stuff ... barbeques/picnics, where dairy-mayo-laced dishes (potato salad!) warm up and become breeding grounds for intestinal nasties. This seems like a obvious reason to make alternative mayo for a good part of the year. Thanks for the method. Also ... chickpea aquafaba seems OK for this, but what about other canned beans? Many of those liquids tend towards being sludgy and thus unpalatable-looking.
It works and tastes great!!!! 1st time making Mayo and did it vegan to boot!!!!😊
What would recommend to do to make it slightly thicker??? Love this recipe regardless
Yep I hear ya. I find it varies from batch to batch (with the aquafaba). The egg one is always VERY thick but sometimes the aquafaba one is a bit loose. I think it’s just the nature of the beast? I find the thicker the liquid in the can is initially, the thicker the mayo is. Maybe it’s just about finding the best brand of chickpeas!
@@HowToMakeDinner huge thanks for replying, I think your right, i get a mix bag on thickness.. but still.... your method is absolutely amazing.... totally out the box.. all ingredients in a jug and blend ...... booom perfect Mayonnaise 🥰 x
@@HowToMakeDinner I managed to make the thickest mayo ever by accident, I miss poured the oil and in the end added almost a quarter of cup more ( so 1 and quarter cup in all).. the result was amazing... thank you again for showing the all in no messing method... 👏
@@gazguinness3516 oh! So more oil worked better? Amazing. I’m going to try that next time!
Great recipe! Love it , thank you!
Blended Aqaba into an egg white substance and folded into your granola recipe. It will take it to a whole new level.
What type of oil are you using? Would this work with non virgin olive oil? Thanks looks delicious 😋
Neutral flavoured oil is best! Extra virgin olive oil has too strong of a flavour. I use sunflower, avocado, or grape seed!
@@HowToMakeDinner Thank you for responding.
Is Dijon mustard necessary or optional?
It’s necessary because it helps with the emulsification! You can’t really taste it though.
I made the Aquafaba mayo. It did not get thick. What did I do wrong. Love your videos. Thank you
Is it possible that the jar was too wide? It should just fit the stick blender. Another issue could be a weak motor in the stick blender.
With the Aquafaba you can also season it with whatever you like and if you miss the yellow egg color, there is always Turmeric(added health benefit)
You can do chocolate mousse with chickpea juice, have you tried it ?
I haven’t! But I’d love to give it a go.
@@HowToMakeDinner you shouls give it a try, take a good tasting chocolate (60 to 70%), and the same weight of chickpea juice from a can, let say 100g each. Whisk the juice 5min to get stiff peaks and add melted chocolate and stir gently. Let it cool at least 2 hours in the fridge and enjoy !
Thanks for sharing👍
What kind of oil you used? I find that oil changes the flavor of mayo more than the egg or chickpea juice.
I use any neutral oil. Usually sunflower just because that’s what I tend to keep on hand 🌻
Sounds great. I’d try a bit of nutritional yeast for color and benefits❤
I discovered your channel yesterday and I really appreciate what you do here!
As I already have plans to make a chickpea dish today I will use some of the “juice” for mayonnaise. What else can you use it for? Replacing eggs also in pancakes for instance?
Hi! Thank you! Glad you found me :) I haven't experimented much but I know you can do a ton with aquafaba. I found this article that points to a lot of fun ideas! www.vegansociety.com/news/blog/20-amazing-things-you-can-do-aquafaba
Aquafaba is a great oil replacement in salad dressings too. I usually replace all but 1 or 2 tbsp. of the oil with it.
I just did it! I tried the egg version first and it turned out terrific. Easy as pie, took less than 2 minutes, start to finish, including gathering ingredients, dumping them into a jar, pouring them out of the small mouth jar and into a wide mouth jar because the stick blender didn't fit into the first jar, and blending up the finished product. I used grapeseed oil, and in my opinion it added a flavor that wasn't optimal (although it was still very yummy mayo). What oil did you use, Paula? Once this batch is used up, I'll try the aquafaba next. Thanks!
Amazing! Oh I’ve Had to do the old mason jar switch so many times LOL. Interesting that the grapes it didn’t taste great, I wonder if it might be a little bit rancid? I usually find Grapeseed to be a good choice. My other neutral oil choices or sunflower or avocado. Well done! I hope the aquafaba batch turns out just as well!
@@HowToMakeDinner got, thank you!!!
In the aquafaba one you can use kala namak (black salt) to get a bit of an eggy taste
Oh cool! Thanks for the tip!
Thank you 👍👍👍
Beautiful job! Thank you! I screwed up so bad this afternoon - I hadn't watched your video. I used way, way, way too much aqua faba juice from beans I cooked. And I didn't boil the juice down enough to make it thick and "eggy". Regardless, I really am glad I found your video. Now ... off to Amazon for a stick blender.
I save our bean juices from the can and freeze it until we need to make mayo. I never purchase store bought mayo anymore. I find the aquafaba mayo keeps longer than 2 weeks in the fridge perhaps because there’s no raw egg in it? The black bean juice works just great and I don’t mind the darker colored mayo that results from using it. I like to think there are some of the bean nutrients in my mayo now.
You’re great. 😊 You have a wonderful ease about you, and you’re funny. Some really great recipes, as well. (Your spicy green beans and that summer tomato pasta are some of my faves/staples.) And I think I’m finally gonna make some aquafaba!
Aw thanks so much for your sweet message Amanda! It really means so much to hear that you’re enjoying the show and making the things! ❤️
I agree with you 100%. Like her A LOT!
How long does the vegan mayo can be use before it expired?
I try to use it up within the week!
Hi I'm the old guy that was thrilled to learn how to steam vegetables. Learning to cook. My question with the mayonnaise: What kind of oil are you using? You pour a lot of oil in but you never mentioned what type of oil. I would love to make my own mayo. The second one was more appealing to me. Please tell me what kind of oil to use. Thank you and I so loved your channel. As I said before you are calm, you seem like a nice person, and again you go nice and slow so I can understand what you do. I really hope all your videos are like that I'm enjoying it so much. Okay just want to know about the oil. Over the next month I'm going to try many of your recipes. I humbly thank you again. Please stay like this and don't change ☮️😊
Hi! Thank you for the kind words! You can use any neutral-flavoured oil here. Sunflower, avocado, grape seed, vegetable, etc. I wouldn’t use extra virgin olive oil because the flavour is too strong, but some people are into that!
I can’t wait to try this today but I only have regular mustard, will this work?
I think it does!
You can use Aquafaba with a sweetener for a whipped topping or a smoother hummus ! It really works next I'm trying it in a whipping siphon
with maple syrup for a fruit salad Thanks for sharing the Mayo Magic!
Wow never would have guessed. Hopefully by now, 3 years later you've found out if you put some whey or kombutcha or sauerkraut juice about 2 tbspns, and ferment it on your bench for 8hrs. It will then keep in fridge for 3 months or more. Cheers. I will be trying it. Thanks
I have heard about that trick! Have you tried it?
Just wondering if you have tried it with aquafaba water you got from cooking dried chickpeas? I cook down the chickpea juice to make it more concentrated, I use the same jar (slightly larger than the head of the Barmix) and ingredient each time but I am getting inconstant results. The first time it was pourable (not thin), 2nd time it was hold upside down thick, 3rd thin and runny, 4th time it was pourable (not thin). Have you any wisdom about what might ensure thickness? Thanks for your videos
Hi Judith! Great question. I wish I had a solid answer but I’ve only ever made this with the canned chickpeas so I don’t have a solid answer! My hunch would be that the more concentrated it is the better. It’s the protein and starch (and probably other stuff too) that works the magic, so any excess water probably dilutes those things. I’m interested in experimenting now though!
Hi !
The ,,magic" is called lecitin :) which is an emulsifier you can get mayo from everything that is contains lecitin expl : Milk,soy,chickpea (aquafaba),corn, wheat germ, liver, fish, wholegrain grains, yeast, sunflowerseed, linseed and ofc an egg(the yolk contains it).If u make home made milks from these grains (linseed, soy,sunflower,wholegrains etc) u can make mayo from them :) even u can get just lecitin powder put it in anything that is water based and there you go, you can make chicken stock mayonaise :D or...boil broccoli turmix it with water, than sieve it put the lecitin in it and bumm .. broccoli mayo.
You know, I had a hunch that was it. Because I know that mustard and egg yolks are both high in lecithin. I’m definitely going to test it out! I’ve seen the powder at health food stores so I’ll pick some up next time and see what else I can thicken. Thanks for the info!
I tried the mayo with aquafaba. I ended up with a regular vinaigrette. Never came out white and creamy as in your video. Would it be because I used lemon instead of vinegar. I am eager to have your feedback!
From what I can gather, it’s all about the speed of the blender (especially in the first few seconds). You’ve really gotta have that initial power. Also, the width of the jar should be just wide enough to handle the blender. If it’s too wide, it doesn’t mix well enough in those first few seconds. You can also just repeat the process with more aquafaba (treating the broken mayo as if it’s a fresh batch of oil).
Heck yeah chickpea juice mayo is great. Mixing in vinegar or tamari at the end helps cut the greasiness a bit. You can also make vegan brownies with chickpea juice
What kind of oil? Made it before, but the type of oil informs the taste of the vegan Mayo so much. Is olive oil the best tasting? I’ve made some weird tasting vegan Mayo trying to use some “neutral” oils.
Neutral oil all the way! Sunflower, grape seed, avocado are all good. Extra virgin olive oil is too strong!
If your mayo becomes runny and doesn’t seem to thicken use xanthan gum (very very little). If it turns into a big blob. Add more water or Aquafaba then blend and spices and lemon again. I added hot sauce. Friends loved it for sushi and salads.
you are a lifesaver....xanthan gum worked and my mayo became thicker...tytyty
@@terryjane14 you’re welcome! 😀
Omg I have to test it soon, thanks for the recipes!
You’ll love it! (I think) :) my pleasure!
I've tried the Aquafaqba mayo several times, and although it tastes good, it's always too runny. Any suggestions?
I did exactly what you did and mine never thickened 😔 what could have happened?
You can also make dairy free whipped cream with aqua faba
Sorry to say, that this didn`t work for me at all. I did anything like you did but the consistency stayed like buttermilk and also xantham gum did not thicken it up. The taste was very good, but I don`t want buttermilk mayo. What was wrong? Have the ingredients perhaps to be icecold ?
can't wait to try this!
I can’t wait either! Keep me posted!
And awesome that allergic people can have mayo, too. Had an egg-allergic toddler throw up on my lap once! So glad I tried this and now that little person can have tuna melts and potato salad and all kinds of other mayo-y delicious things.
Plus - this is seriously magic. Everyone should try it at least once. You kind of expect the eggy version to whip up, but that chickpea juice is a special alchemy experiment:-)
Oh that’s not pleasant at all! Yep it’s pretty cool stuff!
Excellent aquafaba recipe. I did the first recipe with olive oil and it was awful. The second and third I did with grapeseed oil and it was delish. What oil do you use? New sub here!
Wahoo! I use any neutral oil. My go-to is sunflower!
Refined coconut
Thank you for blowing my mind... no more buying mayo revelation has begun...
Yes!! I can’t remember the last time I bought mayo. Welcome to the club!!
Help! I am using a stick blender but mine only turns white and emulsifies but does not thicken. I have tried coconut oil, olive oil, and vegetable oil and same result each time. I am blending on high.
Ohh hmm.. it might, but it would definitely harden up in the fridge. I wouldn’t risk it unless you’re keen on it as an experiment! I’d stick to unsaturated oils as they’re liquid in cool temperatures
The experiments are prefect salad dressing consistency 😊
Is it possible that you’re trying to blend it all in too quickly? It’s really important to start with the wand all the way to the bottom of the jar so just a little bit of oil emulsifies at a time. Either that or your jar/container might be too wide? That would cause the same problem.
The good news is, you can treat your split mayo as if it’s oil, and just start again by adding it to a jar with a fresh egg.
What oil are you using
I would still love to see a richening egg yolk in the chick pea juice mayo.
Ohh sounds delightful!
So curious to learn this recipe✨
I love your personality. 🥰
Thank you!
I have to tell you...I had some salad dressing in the fridge that didn't look so good and it smelled bad... I tried to save it by taking it to the MAYO Clinic...LMFAO.
Nyuk nyuk nyuk
😂 I’ll try that with my next jar of old salad dressing
hi thanks what sped did you put the blender on and how long for the blending ,i tried and it looked runny ?
You make meringue or macarons with Aquafaba. You new to it?
I am new to it! My mom uses it for meringue and loads of other things. Maybe I should bring her on to show us!
Sooooooo helpful! Thanks so much!!
You’re welcome! Happy mayo-ing 😅
Use BLACK salt (kala namak) in place of sea salt for the sulfur