Aquafaba Sriracha Mayo
makes 1 cup
½ cup aquafaba (see Note)
2 tsp. sriracha, or to taste (see Note)
1 tsp. Dijon mustard, or more to taste
1 tsp. lemon juice
Salt, to taste
¾ cup sunflower oil
Blend all ingredients together except the oil in a high-speed blender (or in a tall jar using an immersion blender) and blend until smooth. With the machine running, slowly pour oil in a thin stream and blend to emulsify. Adjust seasoning to taste. Transfer to an airtight container and refrigerate until ready to use
Sriracha is a Thai chili-garlic sauce; you can omit it in this recipe for a more standard mayo. Aquafaba is the liquid left over from cooking chickpeas or other legumes. You can use the liquid from canned chickpeas, which may be higher in sodium but have a thicker consistency, or the liquid from cooking dried chickpeas (you may need to reduce the liquid to thicken it). Let cool completely before using.
Stephanie has worked in the hospitality industry for over a decade. A graduate of CIA. NYU, and Maryville University she now oversees online programs for Auguste Escoffier School of Culinary Arts: Plant-Based Culinary Arts and Holistic Nutrition & Wellness. She also works with the Osher Center for Integrative Health at University of Cincinnati, teaching food as medicine principles. When she is not working or researching, Stephanie is an avid painter and enjoys traveling and hiking with her husband, Nick, and three rescue dogs.
