1/4 cup neutral-tasting oil (grapeseed or canola oil)
1 tablespoon apple cider vinegar or lemon juice
1/2 teaspoon Dijon mustard (optional, for flavor)
Salt, to taste
Instructions
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.
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.
Taste and Adjust: Add more salt, vinegar, or lemon juice to taste.
Tying Back to Our Blog Posts
Types of Fats: We’re using unsaturated fats (grapeseed or canola oil) for their neutral flavor and to maintain the emulsion’s stability, as discussed in Types of Fats: Saturated vs. Unsaturated.
Emulsification Processes: Aquafaba serves as our emulsifier here, enabling the mixture of oil and water to stabilize, a process explained in Emulsification Processes.
Role of Fats in Texture and Flavor: The oil chosen not only contributes to the smooth texture of the mayonnaise but also amplifies flavors of any added seasonings, showcasing the multifaceted role of fats as outlined in The Multifaceted Role of Fats in Texture and Flavor.