Mayonnaise Recipe - Dairy Free - Egg Free (Made With Chickpea Water)

INGREDIENTS

80 ml chickpea water 4 Tablespoons
10 gm dijon mustard 1 large teaspoon
20 ml lemon Juice 1 tablespoon or more to taste
1/2 teaspoon sea salt or a small pinch, to taste for granulated salt
250 ml oil Rice bran or vegetable or nut oil (1 Aust cup)

INSTRUCTIONS

Put the water, dijon, salt and lemon juice in to the jug.
Follow this with the oil. Put the immersion blender to the bottom of the jug and turn it on
As the liquid thickens and turns white lift the blender to incorporate all of the oil and blend till white and thick. This will take approximately 1/2 a minute.

NOTES

Follow the directions and wait for the oil to rise to the top before blending with a stick blender. If you do this it will be perfect every time

To make aioli add 2 cloves of garlic letting it sink to the bottom. It will be pureed up with the chickpea water. Add extra salt and lemon juice to bring up the flavour.
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