koko's corner

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

And that's that!

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.