I first saw this being made on an episode of Saturday Kitchen and have wanted to try it for ages. We had a bean salad where I had used a tin of cannellini beans so I reserved the liquid so I could give this a go. I was so impressed and I think it tastes better than normal mayo. It was really easy to make and keeps for ages as there are no ingredients that will go off. If you are thinking of trying this do it. Apparently you can also make meringue with juice too.
- 200ml rapeseed oil
- 60 ml of white bean reserved juice (chickpea, butterbean or cannellini)
- 1 1/2 tsp mustard powder
- 1 tsp white wine vinegar
- 1 tsp lemon juice
- 1/2 tsp caster sugar
- 1/2 tsp salt
- Drain the white beans, reserving the bean liquid. (Save the beans for another use) Measure out 60ml of the bean liquid (aquafaba) in a large glass measuring cup. Add the vinegar, salt, sugar, lemon juice and dry mustard.
- Using a hand blender, mix until combined. With the blender running, very slowly drizzle in the oil in a thin stream. It should take 4 to 5 minutes to add all of the oil. The mixture will emulsify and thicken.
- Can store in the fridge for weeks.