The vegan world is a-buzz with this "Aquafaba" magic bean juice. Basically, you drain the liquid from a can of beans and use it as an egg white sub in macarons, cookies, and even mayonnaise. Many of the recipes I've seen for it call for a stand mixer, but this one is a bit different.
This recipe from Peanut Butter and Vegan works great, in my experience, and served as a base for my creation today. I replaced the vinegar with lemon juice and added about a half cup of loosely packed fresh dill.
So here's what I used:
The liquid from one can garbanzos beans
1/2 cup loosely packed fresh dill
Juice of 1/2 a lemon
garlic salt to taste
Grapeseed Oil (about 1/2- 3/4 cup)
I put everything except the oil in a widemouth mason jar, and then blended with my immersion blender until foamy. Then I slowly poured in oil as I blended until it became white and creamy. This time it didn't firm up, and sometimes adding more oil helps with that, but I didn't want it too oily, and I didn't mind creamy. Worked great for me. Since I left it runny, I used it like a ranch dressing on a kale salad with roasted yams and garbanzo beans (I used some from the can I had drained, and saved the rest for salads for the rest of the week).
Making it in a mason jar gave me an instant storage, since I just put a lid on it and put it in the fridge. It's maybe a stretch to call a mason jar a gadget, but it's a useful tool beyond pots and pans, so I'm going to count it.
If you make this mayo, comment with the flavors you added,
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