Vegan mayonnaise

The liquid from a tin of chickpeas, or aquafaba as it is known, does the job of the egg yolk, emulsifying the oil to make an excellent mayonnaise. It is possible to make the mayo by combining all the ingredients in a blender beaker and slowly drawing the beater through – but it’s a bit hit and miss, so I prefer to add the oil gradually.

MAKES 300ML INGREDIENTS

1 x 400g tin of chickpeas 1 tbsp lemon juice

1 tbsp Dijon mustard 200ml sunflower oil 2 tbsp olive oil

METHOD

Drain the chickpeas, keeping the liquid. Use the chickpeas in another dish.

Put 4 tbsp of the liquid in a hand blender beaker, with the lemon juice, mustard and a pinch of salt. Whizz together with the hand blender.

With the motor running, trickle the oil slowly down the side of the beaker. Keep the blender head submerged, but move it up and down as the oil amalgamates.

It will turn into a thick mayonnaise, which may be a bit warm from the action of the blender, but don’t worry. Scrape into a jar and store in the fridge for up to two weeks.