Red Meat Allergy Friendly Vegan Chipotle Mayo
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Learn more →Ingredients
8 servings
- 3 tbsp aquafaba (liquid from a can of chickpeas)
- 1 tsp dijon mustard
- 1 tsp apple cider vinegar
- ½ tsp fine salt
- ¾ cup neutral oil (such as avocado oil or sunflower oil)
- 1–2 chipotle peppers in adobo sauce, finely minced
- 1 tsp adobo sauce (from the can)
- 1 tbsp fresh lime juice
- ¼ tsp garlic powder
Instructions
- 1
Combine the aquafaba, Dijon mustard, apple cider vinegar, and salt in a tall narrow jar or blender cup. If using an immersion blender, place the blender head all the way at the bottom of the jar.
- 2
With the immersion blender running at full speed (or a standard blender on high), pour the neutral oil in a very thin, steady stream — almost a drizzle — into the aquafaba mixture, keeping the blender head submerged at the bottom until the mixture begins to thicken and turn opaque white, about 30–45 seconds. Once the base is thick and creamy, slowly raise the blender head to incorporate any remaining oil at the top.
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