Egg-free mayonnaise-aquafaba

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Hands down, the best mayonnaise I've made so far. Rich, and creamy with just the right amount of tang.

I've always used eggs, to make mayonnaise, but this time I was out of eggs and too lazy to go get some. I've known that aquafaba is a great egg alternative but dang, I didn't know it would make such wonderful mayonnaise. 

So, let's make some mayonnaise. 

You'll need


The liquid from canned garbanzo beans, that's the aquafaba, lemon juice, dry mustard, oil, and salt, that's all. 


Put the aquafaba, lemon juice, mustard, and salt into a bowl, and whisk/blend until well blended. Then slowly add the oil in a thin stream while whisking/blending until mayonnaise is thick. 

I always make my mayonnaise using avocado oil instead of olive or vegetable oil. I think it just tastes better. 

I did a little googling and you can make your own aquafaba if you cook your own garbanzo beans from dry. Some say to use the liquid you soaked the beans in, some say to discard it. I haven't made it yet but here is someone who has.
Lazy Cat Kitchen


Egg-free Mayonnaise


  • 3 tablespoons aquafaba
    1 tablespoon fresh lemon juice
    1/2 teaspoon dried mustard
    1/2 teaspoon salt
    3/4 cup vegetable/ soybean oil (or any neutral tasting oil)


  1. Combine aquafaba, lemon juice, mustard, and salt in medium bowl. Whisk (see notes) until well blended, about 30 seconds.
    Gradually add the oil in a very slow thin stream, whisking constantly, until mayonnaise is thick, about 8 minutes.
    Cover and chill.

  2. I use an immersion blender to make the whisking process easier.Keep in the refrigerator in an airtight container up to 3 days.

    Nutrition Facts
    Eggless Homemade Mayonnaise
    Amount Per Serving
    Calories 89 Calories from Fat 90
    % Daily Value*
    Total Fat 10g 15%
    Saturated Fat 8g 40%
    Sodium 72mg 3%
    Vitamin C 0.4%
    * Percent Daily Values are based on a 2000 calorie diet.

And that's that!

Pickled Red Onions

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These onions make a wonderful garnish for fajitas, tacos, enchiladas, and salads, or you may like them so much you just eat them by themselves. They have a terrific citrus flavor and have no added oil, which makes them all the more appealing. 

Recipe from the Santa Fe School of Cooking Cookbook

I hope you have a mandoline, it makes slicing the onions much faster and easier, but sorry, it doesn't cut back on the tears.

By the time I finished writing this post, the onions softened up enough to be completely submerged into the brine. 

Pickled Red Onions


  • 2 cups red wine vinegar
  • 1 6-oz can frozen orange juice concentrate, thawed
  • 3/4 cup sugar
  • 1 tablespoon dried Mexican oregano
  • 4 bay leaves, broken in half
  • salt to taste
  • 1 1/4 pounds medium-sized red onions, peeled and cut into slivers


  1.  Combine all the ingredients except the onions in a large bowl and stir until the sugar is dissolved. Add the onions and combine well. 
  2. Cover the bowl and let the onions stand at room temperature, stirring occasionally, for 12 to 24 hours. Stir the mixture once again and then refrigerate, covered. 
    These onions will keep for up to two weeks. After that, these onions retain their flavor but lose some of their vibrant color