Amarante
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 Mon, Nov 14 2016, 9:24 pm
Egg Free Mayonnaise (Vegan)
INGREDIENTS
* 2 medium cloves garlic, minced
* 1 tablespoon (15ml) fresh juice from 1 lemon
* 2 teaspoons (10ml) Dijon mustard
* 3 tablespoons (45ml) liquid from 1 can of chickpeas, plus 12 whole chickpeas
* 1/2 cup (120ml) vegetable oil
* 1/4 cup (60ml) extra-virgin olive oil
* Kosher salt and freshly ground black pepper
DIRECTIONS
1. Combine garlic, lemon juice, mustard, chickpea liquid, and chickpeas in a tall container just large enough to fit the head of an immersion blender. Blend at high speed until completely smooth. Alternatively, blend in the jar of a standard countertop blender. With the blender running, slowly drizzle in vegetable oil. A smooth, creamy emulsion should form.
2. Using a rubber spatula, transfer to a bowl. Whisking constantly, slowly drizzle in olive oil. Season to taste with salt and pepper. Mayonnaise will keep in a covered container in the fridge for up to 1 week
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