What's the secret to vegan mayo that makes it taste like the real thing? James O'Shea from The West Street Grill is making aquafaba. For a great meal, visit The West Street Grill located at 43 West Street in Litchfield. The website is weststreetgrill.com. aquafaba mayonnaise 1 cup of aquafaba liquid from a can of organic garbanzo beans (chickpeas) 2 ½ teaspoons of unfiltered apple cider vinegar or fresh lemon juice 1 teaspoon of fine sea salt ½ teaspoon of white pepper (only) 3 cups of safflower seed oil (or canola, grapeseed or vegetable oil) prepare: combine the aquafaba, vinegar, salt and pepper in a jug or bowl. insert an immersion blender on low speed and begin to pour in the oil in a slow steady stream. the aquafaba will foam a little in the beginning but will begin to stiffen and thicken. lift the blender stick a little to separate any of the foamy mixture and add of the oil. this will happen quickly; a couple of minutes or so. it should be smooth and really creamy. it will be rich and delicious. not quite as heavy as regular mayonnaise but very similar with a light clean finish. this is a life changer, free of eggs, sugar, gums and starches. use as a base for all of your traditional mayonnaise recipes, diet restricted, paleo and as a base for aioli, all vegan. imake my mother’s potato salad with it. it thickens a little when kept really chilled. i just love it! do not take it out of the refrigerator, if you have a teaspoon in our hand. one taste is a very dangerous thing!!

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