Well it's what you make with the liquid left over from cooking chickpeas or the liquid that's in the tin with chickpeas when you open a can, and it's brilliant!
A light, great tasting and versatile mayonnaise that keeps really well & only takes a few minutes too make.
I simply strain off the liquor from a tin of chickpeas, or use half a cup of the cooking liquid if you made them yourself. Cold would be best, rather than warm.
Then in to a blender (or use a hand mixer) add:
~ A tbsp of lemon juice or apple cider vinegar, or infused apple cider vinegar
~ salt, pepper, a good spoonful of wholegrain mustard
~ Any fresh herbs that you like
~ 1 tbsp honey
Blend for a few minutes until frothy, then slowly drizzle in about a 1/2- 1 cup of olive oil
Keep processing & adding the oil until you hear it thicken up.
That's it!
Pour in to a jar. Pop on the lid and you now have a delicious light mayonnaise.
Katie X
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