Chickpea Water mayo, Vegan

Watch a Demo Video Below

“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!