Chef Sarah Jane Russell gives us the recipe to one of her favourite discoveries during her vegan January challenge.
My favourite discovery was vegan mayonnaise. Using aquafaba, you can whip up mustard and vinegar to make my mayo recipe below or with caster sugar to make shockingly good vegan meringues. At Tin Roof Cafes (Karen and Langata), this vegan mayo is now a staple accompaniment to their delicious Chickpea & Sweetcorn Burger.
- 3 tbsp water from a tin of chickpeas (Also known as aquafaba)
- 1 tsp Dijon mustard
- 250ml sunflower oil
- 1 tsp white wine vinegar
- Pinch of salt and pepper
- Whisk up the chickpea water and mustard until frothy
- Slowly add the oil and emulsify
- Finish with the vinegar and seasoning
NOTE: Substitute vinegar for lemon juice, add lemon zest and chilli, try a dash of wasabi or sriracha to bump up the flavour.