During the first lockdown new customers were coming to collect oil and I had a chance conversation, at a distance, with not only a new customer, but a new convert to cold pressed rapeseed oil. Patrick explained that it made fantastic mayo and I agreed but he was talking about a vegan mayo that he had started to make for a family member who was vegan. Slightly, astounded, as I had heard about aquafaba in baking meringues, for example, I had no idea that it would be good for mayo.
So I've remembered the basics and added our own Black & Gold touches
- 3 tbsp aquafaba (the liquid in tinned chickpeas or cannellini)
- 2 tsp Black & Gold Dijon Vinaigrette or Dijon mustard
- ¾ tsp smoked sea salt
- 2 tbsp white wine vinegar
- a squeeze of lemon juice
- 200 ml Black & Gold Rapeseed Oil
Pop everything into a bowl which can take a stick blender and whizz for 10 secs.