Vegan Lemonaise Copycat
Lemony vegan mayo with a hint of garlic and cayenne!
Ingredients
- 90 g (3/8 c) Aquafaba
- 30 g (2 TBS) Lemon Juice
- 15 g (1 TBS) Distilled Vinegar
- 10 g (2 tsp) Dijon Mustard
- 6.4 g (1 tsp) Salt
- 6.0 g (1 1/2 tsp) Vegan Sugar
- 0.4 g (1/8 tsp) Granulated Garlic
- 0.3 g (1/8 tsp) Cayenne
- 450 g (2 c) Canola Oil
- 4.5 g (1 TBS) Lemon Zest
Instructions
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Add the aquafaba (liquid from a can of chickpeas), lemon juice, mustard, granulated garlic, cayenne, and 1/2 cup of the oil to your blender jar (or a tall container if you are using an immersion blender.)
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Blend with the lid on to combine. Remove the center from the blender lid and slowly drizzle in more oil while blending on high speed. The mixture will start to emulsify and then to thicken.
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Then, the oil will start to collect on top (or at least it does in my blender.) When this happens, I switch to the green smoothie setting on my blender. It stops and reverses multiple times at the beginning, and this gets the oil blending in again. I do have to stop and restart when the reversing phase quits, but this setting works well.
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As the mayo continues to thicken, use a spatula to push the oil down into the mayo. You have to be very careful not to let the spatula get near the blades when doing this!
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Once all the oil has been incorporated, add the lemon zest and pulse a few times to mix it in. You want bits of lemon zest to show in your lemonaise, so be careful not to over blend. Transfer it to a container with a tight-fitting lid and store in the fridge.
Recipe Notes
A powerful immersion blender works better than a standard blender to make homemade vegan mayo. My immersion blender is not powerful, however, and overheats every time I use it to make mayo. My Ninja doesn’t work at all for mayo, and neither does a hand or a stand mixer. So, I use my jar blender. If you do have a powerful immersion blender, definitely use it for this recipe!