Chilli Coriander Mayo - By Conor Spacey
| Makes: 300ml (½ pint) | Categories: Sauce | Cuisine: Mexican | Course: Accompaniment | Machine: MultiPro Go | Total time (min.): 10 |
A great way to use up the Aquafaba (water from the tinned chickpeas), into a fantastic creamy mayonnaise, a great condiment to have in your fridge.
Ingredients
- 1 tin of aquafaba (brine from a can of chickpeas)
- 2 tsp Dijon mustard
- ¾ tsp salt
- ¼ tsp fine white pepper
- 2 tbsp white wine vinegar
- ½ tsp chilli powder
- 2 tsp chopped coriander (you can use parsley or basil too)
- 250ml Irish rapeseed oil or a neutral oil, such as vegetable.
Method
Put the aquafaba into your Kenwood multi-pro and pulse until it starts to get creamy, then add all your ingredients (except for the oil) and combine. On a medium speed slowly add the oil until it thickens into a creamy mayonnaise, store in a jar in your fridge for two weeks.