Playing How To Make Aquafaba Mayo By Gwyneth Paltrow

The liquid from a can of chickpeas (a.k.a. aquafaba) is a favorite clean-eating hack of Gwyneth Paltrow's, as it blends surprisingly into a thick and creamy sauce.

"Aquafaba mayo is a clean-eating game changer," says Gwyneth. "For the homemade egg-free mayo of your dreams, you emulsify aquafaba—the liquid from a can of chickpeas—with a neutral oil for several minutes. The best part is that it makes an ideal neutral base for any flavored aioli you can think of. Try swirling in some vegan pesto or Tunisian harissa paste (found in most gourmet markets and online) or even Paleo sriracha."

Gwyneth uses her aquafaba mayo to make the crema in her delicious and healthy Fish Tacos on Jicama "Tortillas".

Excerpt from The Clean Plate: Eat, Reset, Heal by Gwyneth Paltrow. Copyright © 2018 by Gwyneth Paltrow. Used with permission by Grand Central Life & Style. All rights reserved.

Ingredients
  • ½ cup aquafaba (liquid from a can of organic chickpeas)
  • 1 teaspoon fresh lemon juice
  • ¾ teaspoon kosher salt
  • About 1 ½ cups neutral oil (such as sunflower seed or grapeseed oil)
Yield
Serves: 2 cups
Preparation

Combine the aquafaba, lemon juice, and salt in a small bowl. Using an immersion blender on a medium-high speed, pour in the oil in a very slow, steady stream. The aquafaba should begin to stiffen and expand—this will take a few minutes; it will be smooth and thickened. Transfer the mayo to an airtight container and store in the fridge for up to about a week.