Aioli
This is a super delicious thing for vegans, the egg free mayo or aioli. The egg replacement is aquafaba or chickpea water. Make it with or without garlic and/or basil leaves depending on what you fancy at the time.
If you’ve made mayo using eggs, you’ll recognise what is going on in the process. As you add the oil, the mix gets thicker and thicker (I reckon sunflower oil gives the thickest mayo).
To thin out just add the smallest amount of white wine vinegar or water depending on whether you want more vinegar flavour or not.
You’ll need to make this a few times to feel confident and get the hang of the thickening process but it’s worth persevering. Chickpea liquid varies somewhat according to the brand, making the mayo more or less thick. I’ve had the best, that is thickest mixture, from a tin of @Tesco’s chickpeas but I always use which ever brand I have to hand.
Regarding equipment, I’ve tried this with a stick blender with the odd failure, it’s not only lengthy work but the mix has on occasion just not thickened. I however get regular good results using the food processor.
We eat this dolloped on tomato-y bean ragouts; with medleys of roast veg; on paella, and, of course, with asparagus. it’s a regular in the fridge.
Ingredients
Serves 6
Special equipment - a food processor or a Thermomix or Vitamix
Half a handful of basil leaves, torn (optional)
500ml approx sunflower or other mild oil
Salt to taste
8 tbs aquafaba, the liquid from a tin of chickpeas
1 tbs Dijon mustard
2 tbs cider or white wine vinegar
2 cloves of garlic, skinned (optional)
Method
Put all of the ingredients except the oil into a food processor.
Turn the food processor to high and blend until the mix becomes opaque and slightly thickens. This might take 5 minutes but depends on the chickpea water and the power of your machine.
Once the mix has thickened, slow trickle the oil into the mix through the lid.
Use the amount of oil that gives a good thick mayo. The more you add the thicker the mixture becomes. You can always dilute an over thick version with a little more vinegar or water.
