Vegan Mayo with an Immersion Blender and Mason Jar

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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