Super tip: you can make mayonnaise by replacing eggs with water from a box of canned chickpeas!
Save the murky water from the chickpea box!
Since the turbid water from canned chickpeas is packed with starch, proteins and a chemical compound called saponin, the same emulsification process can be achieved without the use of eggs. The chickpea water works as an egg substitute in some recipes, quite simply.
Use chickpea water to make meringue and mayonnaise!
Egg yolk is normally used as an emulsifier (binder) in mayonnaise, meringues, cakes and the like. The egg yolks contain fat, proteins and cholesterol that bind together and trap and retain air during whipping, causing the mixture to thicken. This process is called emulsification.
Since the cloudy water from pre-cooked tinned chickpeas is packed with starch, proteins and a chemical compound called saponin, the same emulsification process can be achieved without the use of eggs. Chickpea water works as an egg substitute in some recipes, plain and simple. That's why you should save it!
Meny.no has a great recipe for vegan meringue made with chickpea water.
Sustainability in practice
And it's a great feeling when you can use everything you've bought and paid for instead of throwing it away - it's sustainability in practice! But there is a slightly different taste of the chickpea water from producer to producer, so be prepared that it will taste a little different and more nutty than aioli and mayonnaise made on eggs. Feel free to try a mixing ratio that works for your taste.
You need:
¼ to ½ dl water from canned chickpeas
2-3 dl rapeseed / sunflower oil or a mixture of these OR a really good olive oil
1-2 cloves garlic
1 pinch of salt. Rather taste more later.
1 knife edge black ground pepper
1-2 tsp lemon juice
How to make vegan aioli:
Procedure with hand blender:
Pour all ingredients into a container intended for a hand blender or similar. A protein shake bottle also works great.
Mix with the hand mixer until thick.
Season with lemon, salt and pepper.
Procedure with kitchen machine with bowl and whisk or hand mixer:
Grate or finely chop the garlic.
Put chickpea water, garlic, salt, pepper and lemon juice in the mixing bowl and run it with the whisk.
Add oil little by little until the mixture is thick
Season with lemon, salt and pepper.
Give the aioli an extra spice
To give the aioli a little spice, you can try with cayenne pepper, paprika, chopped parsley or chili.
If you drop the garlic, you get a neutral mayonnaise. You can also replace the garlic with chili - and get chili mayonnaise.
Serve aioli with chips, good bread, as a dip for vegetables, spread it on the bread slice or use it as a dressing on the burger. Bon Appetit!
Harald Nesse
Food and drink manager
Harald is a chef with experience from hotels, restaurants, canteens, cafes and catering. He has gone through the ranks from apprentice to general manager and owner. In SSN, he is a Food and drink manager.
For Harald, food is joy, culture and welfare. Good food means well-being alone or with others.
Harald loves vegetables and is passionate about: good ingredients with as short a journey as possible, sustainable choices, good kitchen finances, people and new ways of doing things!
