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! 😋
- 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
Place in a food processor 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
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)