Last Updated on January 28, 2021 by Fiona
Egg-Free Mayo? The idea is almost a contradiction in terms for me, but totally in keeping with the ethos of this site – and of course it’s vegan and vegetarian too. One of the best ways to make an egg-free mayonnaise is to use aquafaba – that’s the gunky liquid that you get if you open a can of chickpeas. You can use aquafaba for all sorts of other things and we’ll be sharing a couple more recipes soon to show just how versatile it is – you can even make aquafaba meringues! And mayo. Now, a lot of vegan mayo recipes resort to dairy substitute to replace the egg. Soya milk is a common ingredient. But, I was fascinated to learn that you can also use aquafaba – and make the mayonnaise using pretty much the same ingredients I use for a standard egg-based one.
The original recipe for vegan mayonnaise I was given came from Oggs who have sent us some samples of their aquafaba egg substitute to try which comes in convenient ‘four egg equivalent’ cartons you can keep in the larder for six months or so. It wasn’t quite the same as the one I use with eggs and so I simply adjusted their recipe to include the mustard that I’d normally use and to omit the sugar. I did make this version with wine vinegar, but I rather like lemon mayonnaise so will be trying again with lemon juice instead. And, I can see a multitude of reasons why this particular recipe will become a staple for me.
I don’t particularly like eggs, so although as a flexitarian omnivore, I do cook with them, there are plenty of times when they are just not in my pantry. If I buy six eggs I can easily find myself with three or four spares from making biscuits or using one as a binder. And, I hate food waste. Oggs aquafaba solves that challenge for me. Instead of buying eggs, I can keep a carton of Oggs in the cupboard now. With six months or more shelf life, they are a great standby for someone like me. Each carton has the equivalent of four eggs. And, with just 18 calories per 100ml (that’s two eggs worth), they are good for anyone who is dieting. That said, egg-free mayo isn’t low in calories due to the oil. But, it’s worth making for the taste!
The Oggs recipe for egg-free mayonnaise uses an immersion or stick blender and a tall plastic beaker – it’s the same technique I use for making a traditional mayonnaise. You put the Oggs into the beaker and whisk into a light froth. The best way to do that is to rest the blender on the bottom of your beaker and keep it still while you whisk. Then, add the vinegar and seasoning and whisk again. Finally, put the oil into a jug and with one hand, set the immersion blender onto pulse or its fastest setting and hold it on the base of the beaker while you pour a thin stream of oil into the mixture. I find it easiest to keep the blender still until you start to feel and see the mixture thickening. Then, slowly blend through the mix by moving the immersion blender up and down in the beaker as you add the rest of the oil. If you were wondering, it’s perfectly possible with one person – but marginally easier if there are two of you so that one person can blend and hold the beaker steady while the other pours.
A few tips if you are trying this egg-free mayo for the first time.
- Your plastic beaker needs to be the sort that you might keep soup in, tall and narrow. Ideally just a little wider than the head of your stick blender.
- Don’t try to be fancy and use olive oil. It’s far too expensive and actually overwhelms the taste of the mayonnaise
- Once you’ve made the mayonnaise it will keep in the fridge for a couple of weeks.
- You can pimp it up by adding garlic, chilli or herbs
- Don’t try to freeze this.
Here’s my version of the Oggs recipe. If by any chance you want to use a real egg, just replace the Oggs with two small to medium-sized eggs.
- Immersion or stick blender
- 50 ml Oggs aquafaba
- 2 tsp Mustard
- 2 tbsp White wine vinegar or lemon juice
- 250 ml Sunflower or Rapeseed Oil
- Salt and Pepper to taste
- Put the aquafaba in a tall slim plastic beaker or jug
- Whisk well with the immersion blender until it is frothy
- Add the vinegar, mustard and seasoning
- Whisk again till everything is blended
- Put the oil into a jug that you can easily hold in one hand
- Holding the immersion blender with one hand at the base of the beaker, pour the oil in slowly in a thin stream. I find this easiest to do with a damp cloth under the beaker to stop it sliding around
- As the mixture thickens, pull up the immersion blender gently, keeping it under the surface of the mayonnaise mix at all times. Then, gradually move it back to the bottom of the beaker.
- Continue to blend until all the oil is added and the mixture is thick. The whole process should take a minute or two - essentially the time it takes to add all the oil!
- Taste and adjust the seasoning
- Cover and chill until ready to use
OGGS® Egg Alternative Aquafaba is good for you, the animals and the planet!
Available in Sainsbury’s, Waitrose, and ASDA stores nationwide and various online outlets with an RRP of £1.95. See instore for special offers in January and February 2021.