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.