You guys, there’s this thing that’s been getting a lot of attention on the internet lately. It’s called aquafaba.
Say what now? What the heck is aquafaba??
Yep, I thought the same thing when I first heard it.
Aquafaba is the liquid inside a tin of beans such as chickpeas, butter beans, kidney beans etc. The web has been going crazy about it as it is successfully used as an egg replacement.
Having made tofu-based mayo and a soy-based mayo before, I wanted to try something different and give aquafaba a try. This is a nod to the killer black garlic aioli with shoestring fries at The Emporium in Parramatta.
I drizzled it over some smashed baby potatoes and let me tell you, this stuff is GOOD.
Tip: Instead of raw garlic, I used pre-cooked black garlic. It’s strong, sweeter and I found it at the supermarket. I also used a caramelised apple cider vinegar, original apple cider vinegar would be a fine replacement. And as always, I used my homemade shiitake and porcini salt for a little extra flavour.
- 1 black garlic clove
- 1 Tbs caramelised apple cider vinegar
- ½ tsp dijon mustard
- 3 Tbs aquafaba
- ½ cup vegetable oil
- Shiitake and porcini salt
- Black pepper
- ½ tsp sugar (optional)
- Insert the ultrablade to the bowl and add the peeled garlic clove. Chop at speed 11 for 10 seconds.
- Remove the ultrablade and replace with the whisk. Add the vinegar, mustard and aquafaba. Season with mushroom salt and pepper.
- Remove the stopper and whisk at speed 7 for 1 minute, slowly adding the oil through the top. Scrape the sides of the bowl with a spatula and taste. If needed, add more seasoning and sugar.
- Whisk at speed 9 for a further minute.
Are you making this at home? I would love to see it! Share a pic with the tag #vegeTARAianmakes so I can check it out. Happy cooking!
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