Black Garlic Mayo with Aquafaba
5 mins
5 mins
Serves 6


1 black garlic clove

1 Tbs caramelised apple cider vinegar

½ tsp dijon mustard

3 Tbs aquafaba (chickpea brine)

½ cup vegetable oil

Shiitake and porcini salt

Black pepper

½ tsp sugar (optional)


  1. Insert the ultrablade to the bowl and add the peeled garlic clove. Chop at speed 11 for 10 seconds.
  2. Remove the ultrablade and replace with the whisk. Add the vinegar, mustard and aquafaba. Season with mushroom salt and pepper.
  3. Remove the stopper and whisk at speed 7 for 1 minute, slowly adding the oil through the top. Scrape the sides of the bowl with a spatula and taste. If needed, add more seasoning and sugar.
  4. Whisk at speed 9 for a further minute. Keep refrigerated.

Recipe thanks to Blogger, Tara Mathews on the vegeTARaian blog.




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