Aquafaba Mayo
This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians. It is perfect for college & university food service as well as healthcare institutions and hospitals.
Click here to view and print the PDF version of this recipe.
Servings: 8
Portions: 16
Portion size: 1.11 ounces
Ingredients
6 tablespoons aquafaba (liquid from a can of beans)
3 tablespoons garbanzo beans, canned, drained, rinsed
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1 tablespoon garlic cloves, peeled, minced
1/4 teaspoon Kosher salt
1 1/2 cups canola oil
Preparation
- Combine aquafaba, beans, lemon juice, Dijon mustard, garlic and salt in a tall container. Using an immersion blender, blend until smooth.
- With blender on, slowly drizzle in oil until fully combined and thick.
- Mayo can be stored in a sealed container in cooler until ready for service. Each serving is 2 tablespoons.
Nutrition information
Calories: 185 Total Fat: 20g Saturated Fat: 1.5g Carbohydrate: 1g Fiber: 0g Total Sugars: 0g Protein: 0g Sodium: 41mg
