This recipe bring so many memories, it is the exact taste of the mayonnaise that I was eating at home when I was a kid. The tangy taste, the creaminess and the powerful body of the Dijon mustard make this mayonnaise the best of all and the best is it did not come at the expense of any leaving creature.
This is the condiment that I stopped buying a long time ago as it is so easy to make at home. It only takes a couple of minutes and the result is second to none. There is no preservatives, no taste enhancer. Only the good stuff: oil and aquafaba.
Aquafaba is quite a thing! It is the liquid that is present in the chickpeas can. You can do so much with it: from this veganaise (I love to call it that way) to meringue or to make extra fluffy pancakes.
This veganaise is so good that you can eat it just with bread (yes French people do this!) or you can use it as a condiment for you pasta salad, your no-tuna sandwich (recipe coming soon) or your french fries!
Veganaise with a French twist
Equipment
- Immersion Blender
Ingredients
- 1 tsp Dijon mustard
- 1/4 cup Aquafaba (liquid from chickpeas can)
- 1/4 tsp Cream of Tartar
- 2/3 cup Sunflower Oil
- 1 tsp Cider Vinegar
- 1 pinch Salt
- 1 pinch Ground Black Pepper
Instructions
- Pour all the ingredients in a tall recipient.
- With the immersion blender blend on high-speed for 1 minute.
- Slowly add the oil by streaming it in the jar while the blender is still on high-speed. Incorporate the oil really slowly (over 1 or 2 minutes).
- When the oil is incorporated continue to blend for an extra 2 minutes or until the desired consistency is reached (it should be creamy and fluffy).
- You can conserve it in the fridge for a couple of days.