|50 ml||fresh chillies — 573|
|10 ml||dijon mustard|
|1 tsp||vinegar — red wine|
|1 tsp||nutritional yeast|
|sea salt and freshly ground black pepper — to taste|
Take the aquafaba and bring it to a rolling boil on the
stove for 3 mins.
Allow it to cool completely in the fridge.
It must be cool before you add the rest of the ingredients.
In a bowl, mix the cooled aquafaba with the vinegar, mustard
and nutritional yeast.
While whisking vigorously, you need to slowly incorporate
the oil until the mixture emulsifies and the mayonnaise forms.
Return to the fridge until ready to use.
TIP: To use this as a delicious for a vegetable
platter, add some fresh garlic, sun-dried tomatoes and a herb of your choice.
Also great with good old fries.
Recipe yields about 400ml.
Recipe reprinted with permission of Kaylee
Gottschalck, owner of Kaylee’s Eatery.