Lenten Mayonnaise Recipe with Aquafaba

This lenten mayonnaise recipe uses aquafaba, the liquid from canned chickpeas, to emulsify oil without eggs or dairy. It makes a pale, creamy dressing for sandwiches and salads. The recipe is a plant-based home adaptation, not a statement about every religious fasting rule. A narrow blending jar and immersion blender make the process easier. Add the oil slowly enough for the mixture to thicken, then chill briefly before deciding whether it needs further adjustment.

What matters for lenten mayonnaise

Use aquafaba from a commercially canned chickpea product, preferably without strong seasonings. Mustard helps the emulsion begin, while lemon gives acidity for flavor; this recipe is not a validated shelf-stable preservation formula. Oil choice matters: a neutral oil avoids the bitterness some olive oils develop under vigorous blending.

Recipe at a glance

Yield: about 280 ml mayonnaise. Preparation: about 10 minutes. Cooking: about 0 minutes. Total elapsed time: about 40 minutes. Includes about 30 minutes for the resting, rising, cooling or chilling described below.

How to make lenten mayonnaise

How to tell when it is ready

Creamy emulsion holds soft peaks with no separate oil pool.

Tips

• Use a narrow jar.
• Start with unseasoned aquafaba.
• Pour oil slowly.
• Chill before judging final thickness.

Troubleshooting

• Runny mixture: blend a fresh tablespoon of aquafaba and slowly add the failed mixture.
• Bitter flavor: choose neutral oil.
• Too salty: use lower-salt chickpea liquid next time.

Substitutions

• White-wine vinegar can replace lemon for a different flavor.
• Use sunflower or canola oil rather than strong olive oil.

Variations

• Stir in 1 tsp smoked paprika after emulsifying.

Serving suggestions

• Spread in sandwiches.
• Use in potato salad.
• Serve with roasted vegetables.
• Mix a small amount with herbs for a dip.

Make ahead

Make a day ahead and keep refrigerated. Use a clean spoon each time.

Storage

Refrigerate in a clean covered jar and use within 3 days. Do not keep at room temperature or freeze; the emulsion may split.

Food safety

Keep perishable ingredients at 4°C/40°F or below. Refrigerate perishable leftovers within 2 hours, or within 1 hour above 32°C/90°F. Use clean equipment and separate raw animal ingredients from ready-to-eat food.