Japanese-style mayo is sweeter and more mellow than regular mayonnaise. This vegan version works best when both the aquafaba and oil are cold, as this helps them to emulsify easily.
Place all the ingredients except the oil in a food processor and blend for 30 seconds to mix them well. With the processor running on high speed, drizzle in the oil in a very slow, thin and steady stream. As you do this, the mixture should thicken to the consistency of mayonnaise. If the mixture does not thicken, your ingredients might not have been cold enough, or your aquafaba could have been too thin to begin with. The good news is that there’s an easy fix: just add
Store the mayo in a clean glass jar in the fridge for up to 2 weeks.
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