Veganuary Day 17 Aquafaba (aqua-what?)

img_3766 img_3768It is true.  There is nothing new under the sun.  I reckoned I knew a lot about ingredients and kitchen stuff. But until about three months ago I had never heard of Aquafaba. Aquawhat?

Mr Google will tell you everything you need to know, but I will save you the trouble.  Aquafaba is the water from a tin of chickpeas. Or Pinto beans. Or Haricot beans. Or any beans – except baked beans.  The salted water from the bean can contains magical properties – protein strands that mimic egg white.  The theory is that if you whip it, it not only looks like egg white, it behaves like egg white.  So the only question is, does it work or is it a gimic?  Look at sites like and they will tell you all about its history, the science and more stuff than you probably need to know in order to make mayo. Even The Guardian is talking about it. And it has its own Facebook page.  There’s millions of stuff about it.  Trillions.  So why had I never heard of it?  And does it work?

Yesterday I promised I would try out Yorkshire pudding today – it being full of egg and milk n’all.  But this morning I was sidetracked.  I was just about to sit down in the office – to work – when I started thinking about mayonnaise.  Never been a great fan. And since I had a nasty dose of campylobacter last year from dodgy restaurant hollandaise, me and eggs are not good friends. So why not give the eggless mayo a try, I was thinking,  whilst procrastinating about other more urgent tasks.

Your best friend today is not the food processor but a stick blender. Consider me a sort of matchmaker – you and all the implements that I have in my kitchen. Some never used.  The stick blender is the implement you plunge into a saucepan full of soup when you want it to be smooth not lumpy.  the sort of implement that if you don’t have it fully submerged in the liquid, produces a fountain of scorching hot leek and potato soup that lands down your front at lightning speed.

Put 1 tbsp of cider vinegar in a  small-ish jug along with half a teaspoon of salt, a teaspoon of ground mustard and 3 tablespoons of chick pea water straight from the tin.  Whizz them for a few seconds till they are well blended then gently and slowly pour in three-quarters to a whole cup of good quality oil – I used a mixture of grapeseed and extra virgin olive oil whilst whizzing away with the blender. (I hope you are impressed with my one handed blending-whilst-videoing-on-my-ipad trick) until the mixture thickens and thickens some more.  Check the taste. It should taste like mayo.  Mine certainly did.  You could add some grated garlic, or some fresh herbs, or some grated lemon rind depending on what flavour you are seeking. Or you could just have plain old mayo.

I put mine in a jar and then in the fridge. It’s supposed to get thicker in the fridge. It has.

I hope that if you visited this page more than half an hour ago you can now see the second half of the page that I accidentally deleted.  In the process I have learned a new skill.  To those who kindly pointed out that half the post was missing and I implied it was their machinery, I apologise.  I promised that the link would be back in 10 minutes.  I was sidetracked by doing a Google cache search for the lost half.  I found it.  Now I have changed it.  Knowing how to access Google cache –  it’s a handy skill to have.  I didn’t know I had it until 10 minutes ago!



8 thoughts on “Veganuary Day 17 Aquafaba (aqua-what?)

  1. Weird.Yesterday I read a piece about Aquafaba in my French cookery mag, Marmiton.It was involved as a meringue substitute.

  2. Dawn it looks like the mayonnaise recipe has only half posted . Or is it my iPad? I would like to try this as Sam hates egg/oil mayonnaise .

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