VEGAN MAYONNAISE // Aquafaba Mayo | Mary's Test Kitchen

hello friends and not yet friends, Today on Mary's Test Kitchen, we're going to make a classic tasting mayonnaise that is totally vegan and delicious. This mayo is thick, creamy, slightly tangy and simply perfect for all your sandwich needs. The ingredients are just like with regular mayonnaise. Vinegar, mustard, oil, lemon juice... and then we get to the weird things. Black salt AKA Kala Namak which gives

an eggy flavour, and aquafaba. Which replaces the traditional egg. Where do you get this mysterious aquafaba? It's probably in your cupboard already. Check out this video to see what the hey aquafaba is or this one to make your own from scratch. So once you have your ingredients measured out, grab your food processor or blender and dump in everything except the oil. Blitz that all together just to combine, then

you can start adding your oil in a slow, steady stream. Just as if you were making regular mayonnaise. This food processor works perfectly because of these little holes at the top that seem to be designed just for this purpose. By the way, I'm trying this new thing where I link all the specialty ingredients and equipment that I'm using in the description below so you can read all about

them and buy them online if you like. And if you buy from that link, I do get a small commision so that helps out this channel. I'm pulsing this only a few seconds at a time because otherwise this thing will overheat. But it doesn't take long for the mixture to thicken. When all your oil has been incorporated, pulse just a few more seconds and then voila! Thick, creamy vegan

mayonnaise from scratch. At this point, give yourself a pat on the back, then go ahead and taste to see if you want to add any salt or lemon juice or vinegar. Or anything else to your preference. And put it on whatever you like for that matter, not just sandwiches. This is your vegan mayo and there are no rules. Except maybe keep in mind, there aren't extra preservatives

so store this in a clean jar in the fridge and it should keep for up to two weeks. Around there. And that's it. Thanks so much for watching, friends. Please give this video a thumbs up if you liked it and subscribe for more easy vegan recipes each week. Bye for now!
hello friends and not yet friends, Today on Mary's Test Kitchen, we're going to make a classic tasting mayonnaise that is totally vegan and delicious. This mayo is thick, creamy, slightly tangy and simply perfect for all your sandwich needs. The ingredients are just like with regular mayonnaise. Vinegar, mustard, oil, lemon juice... and then we get to the weird things. Black salt AKA Kala Namak which givesan eggy flavour, and...