Mayonnaise

{
  "serving": "1 serving"
}

{
  "nutritionEntries": []
}

{
  "id": "mayonnaise",
  "emoji": "🥛",
  "status": "✅ Reliable",
  "name": "Mayonnaise",
  "lastEditedTime": "2024-10-15T14:16:53.461Z",
  "dataFilePath": "./data/eats/mayonnaise.json",
  "slug": "mayonnaise",
  "summary": "Aquafaba and oil for a quick vegan mayo.",
  "source": "",
  "sourceUrl": "obsidian:///Users/zachshilton/code/eats-plants/source-files/eats/mayonnaise.md",
  "ingredients": [
    "1/4 cup aquafaba (chilled)\n",
    "1 teaspoon dijon mustard (or 1/4 teaspoon ground mustard)\n",
    "1/8 tsp kala namak (a pinch) (or 1/4 teaspoon sea salt)\n",
    "1.5 teaspoons apple cider vinegar\n",
    "1.5 teaspoons simple syrup\n",
    "3/4 cup to 1 cup neutral oil\n"
  ],
  "method": "*   Add the aquafaba to a tall glass jar. The tall plastic blending container that comes with most immersion blenders works well.\n*   Blend the aquafaba with all ingredients except the oil.\n*   Note that with some other uses of aquafaba, the goal is to whip it into stiff peaks, similar to egg whites. Here however that’s not the goal. The goal is to get a very light and consistent foam. There’s no need to stress over this, it’s really just vigorously combining the aquafaba with the other ingredients.\n*   Then, very slowly and very gradually add the oil as you blend on high speed.\n*   I start by adding the oil one teaspoon at a time for four teaspoons, then two teaspoons at a time for a few more runs, and then switch to a gradual pour once I’ve added about half a cup of oil.\n*   Continue adding oil until the mayo is as thick as you'd like.\n",
  "notes": "*   2024-03-02 - have tried a half-batch, and actually worked quite well! Much more manageable yield, easier to consume in a reasonable amount of time.\n*   Aquafaba: the liquid or brine in a can of cooked chickpeas, or other legume. Liquid from a can of unsalted chickpeas works well. Note that if you’re cooking chickpeas yourself, the resulting cooking water likely needs to be concentrated. Take the lightly tinted water from cooking a few chickpeas in a big pot, and reduced it down, until it’s almost brown in colour, and sets a little like jelly when refrigerated. You do need to refrigerate it I think, this recipe seems to work a lot better if the aquafaba is chilled before you start.\n*   Making less: You probably can't halve this recipe, because if you had any less aquafaba, it would be a very shallow layer of liquid, and might not make contact with the immersion blender blades.\n*   Syrup: if you don’t have simple syrup on hand, you can whisk together 1.5 tsp of sugar and 1.5 tsp kettle-hot boiled water, that’s basically simple syrup. Or you could probably use maple syrup, but I haven’t tried it.\n*   Oil: neutral flavor is important, I’ve used canola oil and it seems to work great. Sunflower and avocado oils apparently also work well.\n*   Aquafaba from instant pot: For aquafaba from the instant pot, I cook 1/4 cup chickpeas in about 2 cups liquid, with a pinch of salt. After cooking, I get about 200 mL liquid. I cook this down really far, then if needed top it back up to 1/4 cup to make this mayo recipe.\n*   Ingredients are flexible: First time I tried this, I used Balsamic vinegar because I didn't have any apple cider. I also use Grapeseed oil because I didn't have any canola oil. And I left out the sugar, because all I had was maple syrup, and I didn't want things to get runny. And it was great.\n*   Based on: <https://minimalistbaker.com/easy-vegan-mayo-with-aquafaba/>\n",
  "nutritionData": {
    "serving": {
      "value": 1,
      "unit": "serving"
    },
    "components": {},
    "_dev": {
      "nutritionEntries": []
    }
  },
  "yieldData": null,
  "measurementData": null,
  "ingredientTree": {
    "ingredients": [],
    "eats": [],
    "flattenedIngredients": [],
    "flattenedEats": []
  },
  "usedIn": []
}