Description
This recipe is based on my grandmother’s garlic mayo that she made when I was young. Now in place of eggs there’s a little mashed potato and aquafaba.
Ingredients
1/4 cup aquafaba
3 tablespoons mashed potato (I used instant mixed with just enough hot water)
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
1/2 teaspoon salt
About 2 cloves garlic, pressed or finely minced
1 cup sunflower or other light flavored oil
Instructions
You’ll want to use a stick blender for this recipe, along with a large canning jar or beaker that will accommodate the stick blender.
In the canning jar, combine the aquafaba, mashed potato, lemon juice, Dijon, salt, and garlic. Using the stick blender, blend until frothy.
With one hand holding the stick blender while it’s on, use your other hand to slowly pour the oil into the jar in a thin stream. You’ll want to move the stick blender up and down in the jar to incorporate and emulsify the oil into the mixture. The mayo will get thicker as you add more oil. The finished mayo will be be thick and creamy once you’ve adding all of the oil.
Once refrigerated, the mayo will thicken up a little more. It should last at least a week in your fridge.
