I found it took some practice when I started learning, but it just takes patience. Sometimes it’s less thick than others times… but just putting it in the fridge overnight turns it perfectly thick.įor those having trouble with the mayo not thickening… you really have to set up a super-thin drizzle with the oil. It worked! I used the method I perfected making regular egg mayo: whiz all ingredients except for the oil for several seconds on high, then turn it to low and set the variable speed to 4 or 5 and keep it at that level as you drizzle in the oil. I don’t have an immersion blender and was feeling devil-may-care so thought I would try it. This is an awesome recipe! So easy! No eggs! I have now made this several times in my Vitamix. He doesn’t need to be on this plant based adventure with me but he’s loving everything I’ve made so far. It still tastes great however many days this is later? My husband agrees with me that it’s a wonderful recipe. It was still delicious and I made tomato sandwiches with some of the leftover mayo I still have in the fridge. I just finished the last of that potato salad that I made in my original comment. But, taste-wise, I can’t tell the difference. My final product is the thickness of the Hellmann’s that comes in the squeeze bottle, not the super thick stuff in the tub. I work the mixer up & down on high for however long it takes & drizzle the oil in slowly while I’m mixing. Other than that the video shows a handheld mixer & I used my old stick mixer to incorporate air into the mayo & make it fluffy. I have not tried it with canned chickpeas. Maybe that’s what gives me the texture? I don’t know.
After a couple of days it gets kind of jelled. I make my own chickpeas and store the liquid in containers in my fridge. Think I may have added a bit too much white pepper but we shall see. Made super thick Mayo which is fine bc I hate runny vegan Mayo and like it thicker. I knew I wouldn’t be able to measure the oil, so poured the oil straight in (slowly, not all at once) and used the whole bottle (500ml) and it worked perfectly. I was able to use spoons (just normal teaspoons rather than measuring spoons) to measure out the other stuff – I make a hybrid of this recipe and the BBC one which I find has the perfect flavour but lacks the creaminess of this one so I use white pepper (which I eyeballed) and about 2tsp Dijon mustard. I was expecting it to be a disaster (nothing to do with your recipe, I’ve made it so many times and it’s always, apart from one time, worked out great) as my scale was giving me a headache and not taking properly and jumping from 0 to 50 to 100 to 150 back to 80, then to 50 again and being a pain in the ass and I didn’t trust it (also I’m in France right now and don’t have measuring cups) so I wung it by just using all the Aquafaba from the chickpeas.
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