Recipe
Aquafaba Mayo with Pickles & Capers Recipe
This recipe is rated 4.8 out of 5.
Gluten-free option
Soy-free option
Refined sugar free
Nut-free option
Freshly Picked
Easy peasy
Super quick
Sauces & dips
Because life’s too short for boring condiments! This mayo is creamy, tangy, and packed with punchy flavour thanks to capers, cornichons, and pickle juice. Slather it on sandwiches, dollop it on burgers, or dunk crispy fries straight in. It’s ready to elevate… well, everything!
You will need
Makes
- 100ml aquafaba
- 1 teaspoon Dijon mustard
- 20ml pickle juice
- 400ml vegetable oil
- 3 cornichons, chopped finely
- 2 tablespoons baby capers
- 2 Spring onions or handful parsley/dill, chopped finely
- Salt and pepper, to taste
Recipe: Simon Toohey
Directions
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Step 1
Place aquafaba, Dijon mustard, pickle juice and vegetable oil in a tall jar that fits all the ingredients with room at the top.
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Step 2
Place in a stick blender and turn it on full blast. Slowly lift it up and pulse it up and down until it is all emulsified.
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Step 3
Take out of the jar and add to a bowl. Fold through the chopped cornichon, spring onion and baby capers.
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Step 4
Serve on all the things.
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Recipe: Simon Toohey
