Emulsification Starts Here: In a blender or food processor, combine aquafaba, vinegar/lemon juice, mustard (if using), and a pinch of salt. Blend until frothy.
Annotation: Aquafaba is used as a natural emulsifier in this plant-based recipe, taking advantage of its protein-rich composition, similar to egg whites, which assists in creating a stable emulsion. Incorporating mustard adds not only flavor but also acts as an additional emulsifying agent.
Slowly Add Oil: With the blender running, slowly pour in the oil in a thin, steady stream. Continue blending until the mixture thickens and emulsifies.
Annotation: Using neutral-tasting unsaturated oil such as grapeseed or canola oil ensures that the flavor remains subtle, allowing the tanginess of the vinegar or lemon juice to shine through. This choice emphasizes the role of unsaturated fats in creating a light and smooth texture as discussed in Types of Fats: Saturated vs. Unsaturated. The slow addition ensures proper emulsification, a crucial step covered in Emulsification Processes.
Taste and Adjust: Add more salt, vinegar, or lemon juice to taste.
Annotation: The acidity from vinegar or lemon juice is essential not only for flavor but also for maintaining the stability of the mayonnaise. These acids help to enhance preservative qualities and also prevent the mixture from breaking apart.