Chickpea Water mayo, Vegan

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“Just like Hellman’s Mayonnaise”

This was the reaction of Gad, my son when he first tasted it. This mayo is incredibly stiff and stable – just as mayonnaise should be!

Wow! I have done so many experiments on this recipe! Rivers of oil erupted in the food processor and flowed straight into the trash (Sorry, there are no scholarships in the industry; tuition must be paid).

Two main reasons made me insist on this challenge: the fact that chickpea water is a by-product and available to every pocket and a reduction in soy use.

The mayonnaise seemed to have its own will and whims: sometimes it came out incredibly stable and sometimes terribly liquid – for no apparent reason.

What can I tell you: we gave each other a series of grueling training sessions – at times it was not at all clear who the private was and who the commander was!

I tried everything: canned chickpeas from different manufacturers, chickpeas I cooked at home – with salt, without salt, with baking soda, without baking soda; I even tried different varieties of chickpeas – but in vain.

At some point, I broke down and was about to come to terms with the fact that this was probably another of the unsolvable culinary mysteries, from those who settle somewhere in the back of my mind and send me derogatory cries: “Nah, Nah, Nah, Nah Nah!”

Then… just as I was about to give up, when with the rest of my strength I did the very final experiment – with chickpeas free of baking soda and unidentified ingredients, along with canola oil – the wheel suddenly turned and the struggle was over. it worked!

Yet, I was convinced the battle was over only after I have tried the formula over and over again (and again!) just to make sure it doesn’t hide some kind of ambush for me together with a triple finger…

It turned out that I do have a winning recipe for a wonderfully disciplined mayonnaise, one that works according to an orderly formula.

Here is another good news: It works perfectly with sunflower oil, Avocado oil! or Almond oil

The chickpea water must be thick and cold, from chickpeas cooked at home or canned; Without any additives (except water and salt); It is impossible to use chickpeas that have been reduced before they are frozen – we will get nothing more than a thin and sucky sauce! It is possible, however, to reduce the chickpea water after freezing. (Important note below)

There are 2 milestones that indicate that you are on the way to disciplined and stable mayonnaise: –

First sign: If during boiling the chickpea water you see some foam – this is the first sign that the water has a sufficient concentration of protein and you are on your way to a disciplined mayonnaise.

Second sign: When you turn on the food processor with the ingredients other than the oil – and the mixture brightens and slightly increases in volume – a sign that a disciplined mayonnaise will soon be obtained – stable and dedicated!

Oil: The best is canola oil (cold-pressed or refined). You can also use grapeseed oil; In this case – a stable mayonnaise is obtained at a very reasonable level – but not to the same degree of perfection as in canola oil; In addition, the grapeseed oil should be processed for a minute or two longer than the canola oil. It is recommended to combine half and half – starting with half the amount of canola oil and only then adding the grapeseed oil.

Seasoning: apple cider vinegar, mustard, agave, and salt (if necessary).

Start with all the ingredients except the oil. Process them in a food processor for about a minute until a light mixture is obtained, which, as mentioned, slightly increases its volume.

Add the oil in a thin stream; Once it is completely absorbed into the mixture – process for a few more seconds – and that’s it!

Good news: The mayonnaise will keep in the fridge for at least two weeks!

RECIPE

Mayonnaise from chickpea water – Vegan and Disciplined!

"Just like Hellman's Mayonnaise"! This was the reaction of Gad, my son when he first tasted it. This mayo is incredibly stiff and stable – just as mayonnaise should be! 😋

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EQUIPMENT

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Ingredients

  

1x2x3x

• ▢ 3 tbsp chickpea water, cold and thick home-cooked chickpea or canned – see a note below
• ▢ 1 tsp mustard spread or 1/2 tsp mustard powder
• ▢ ½ tsp apple cider vinegar
• ▢ ¾ cup canola oil, cold press or refined refined sunflower oil – Avocado oil, or Almond oil see notes
• ▢ ¼ tsp Agave syrup
• ▢ pinch salt to taste caution: canned chickpea is usually with salt

Instructions

 

• Place in a food processor, with the metal blade, all the ingredients except the oil and process for about a minute – until a light cream is obtained that slightly increases its volume; This is a critical step!
• Add the oil in a thin stream (it is advisable to use a measuring cup with a spout). In case grape-seed oil is also added, add the canola oil first and then the grape-seed oil.
• Once all the oil is absorbed into the mixture, continue processing for another minute – and that's it!
• Transfer this perfect mayonnaise to an airtight container and store in the refrigerator.
• The mayo keeps in the refrigerator for at least two weeks

Notes

Replacing Canola Oil With Refined Sunflower Oil

I made it with refined sunflower oil mixed with 4% flax oil. It turned out perfect – firm and very tasty! I doubt it if the 4% flax oil has any effect. However, to be on the safe side I will try with 100% sunflower oil soon and keep you posted.

Avocado Oil; Almond oil: I also made the Mayo with Avocado Oil and Almond oil –  it was perfect!

Using Olive Oil

I tried to make chickpea water mayo with olive oil: the first few days, the texture was almost as actual mayo, but the taste was too tangy to my liking. Unfortunately, after a few days, It kind of separated – the texture became rough and not velvety as with canola or sunflower oils.  

Canned Chickpea Water

It is essential to choose canned chickpeas containing no more than water and salt without any other additives. This is critical to the success of the recipe.

Transfer the chickpea water to a small pot; Bring to a boil and cook over medium-high heat until most of the liquid evaporates and about a quarter remains – about 3-4 tablespoons. 

Store in the refrigerator in an airtight container for a few hours – preferable overnight.

After cooling you will get a thick and slightly gelatinous liquid. Please note: the thicker and gelatinous the chickpeas, the more stable the mayonnaise will be!

Important Note: After reducing the chickpea water, it is important that at least 3 tablespoons of chickpea water remain – otherwise it will not reach the blade of the food processor, which will prevent the mixture from slightly increasing its volume. In case of over-reduction – if you have less than 3 measuring tbsp of chickpea water left – do not worry – just fill in the gap with water – (but do not add water beyond the total of 3 measuring spoons).

Home-Cooked Chickpea Water

If you prefer cooking the chickpea yourself – here’s how: Soak 1 cup of dry Bulgarian chickpeas overnight – at least for eight hours; Strain and rinse. Cook in a pressure cooker with 1 cup of water. After the whistle – lower the heat and cook for about 25 minutes until the chickpeas are tender and squashed when lightly pressed with your fingers.

Leave the chickpeas for 2-5 hours at room temperature while still closed in the pot (this step is essential and allows the liquid to accumulate proteins – necessary for making the mayonnaise)

Strain the chickpeas into a bowl.

A liquid that looks a little gelatinous is obtained, something like 3-4 tablespoons.

Mix well and refrigerate for at least 3 hours. (Better for overnight)

 

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