Once you try making this and realise¬†how quick and easy (and cheap) it is to make your own mayo, where you know exactly what went inside, you may never buy another jar of mayo again. I like to put some curry in mine, but you may want to use mustard instead. It’s rather important to have an immersion blender and to use a container that is approximately the width of your blender, so there isn’t too much space at the side. You may use a regular blender, but in that case you will need to double the ingredients.
I’m using aquafaba in this video, that is the liquid found with chickpeas that are purchased in a can or carton (not the dried variety of course) that you usually probably chuck out as I did before discovering I could use it in recipes as a substitute for eggs!
If you prefer, you can use a large raw egg instead of the aquafaba, and in that case be sure to refrigerate as soon as possible, and throw it out within a few days and up to a week. Avoid giving to pregnant women. The version with aquafaba is vegan.
So, for the demonstration above, I used:
- 4 tablespoons aquafaba
- 2/3 glass vegetable oil (olive oil will have too strong a flavour, so it’s best to use sunflower or other similar oil)
- 1 teaspoon apple cider vinegar
- 1 teaspoon hot curry powder
- pinch of salt
Whizz for half a minute, twisting the blender around slightly to incorporate all the ingredients. Cover and refrigerate when not in use.