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Aquafaba mayonnaise-style sauce

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An eggless, untested emulsion made with canned chickpea liquid. Nominal yield 255 g.

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Freshly blended pale aquafaba mayonnaise-style sauce in a plain bowl, with chickpeas and chickpea liquid nearby.

About this version

An eggless, untested emulsion made with canned chickpea liquid. Nominal yield 255 g. This is an untested development proposal, not a historical or manufacturer formula. No shelf-life or preservation validation is available.

History

Untested contemporary home-development prototype; no exact historical attestation is claimed.

Ingredients

Yield 255 g nominal · Scaling: source batch only

Liquid drained from newly opened can of chickpeas
50 g
Neutral refined oil
180 g
Distilled vinegar, 5% acidity
15 g
Dijon mustard
5 g
Salt
2 g
Reduce if chickpeas are salted.
Sugar
3 g

Method

Risks and precautions · Elevated risk
Perishable aqueous emulsion

Untested eggless sauce has no validated shelf-stable process.

Hazard source

Use clean equipment and freshly opened chickpea liquid.

Control source

Refrigerate promptly; the archive's 24-hour convention is not a measured shelf life.

Control source

Not validated for room-temperature storage or canning.

Appearance, smell or taste do not establish safety.

  1. Blend aquafaba, vinegar, Dijon, salt and sugar.
  2. Add a small portion of oil and blend until an emulsion begins to form.
  3. Add remaining oil in a slow stream. Stop if it stays thin; aquafaba varies and adding more oil is not a reliable correction.
  4. Transfer to a clean container and refrigerate promptly.

Conditions

Yield255 g nominal

Places

Unknown

Relationship not established · Place not established

No source-backed traditional or geographic association is claimed.

Related

Same method

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Sources