Watercress Mayo
This vegan watercress mayo has a delicious peppery taste and creamy texture. The perfect condiment to perk up roasted vegetables.
Equipment
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Ingredients
- 75 ml chickpea brine - aquafaba
- 1 tsp Dijon mustard
- 1 grated garlic clove
- 2 tsp white vinegar
- 2 tsp maple syrup
- 225 ml vegetable oil
- 80 g watercress
- salt
Instructions
- Place the aquafaba (chickpea brine), Dijon mustard, grated garlic clove, white vinegar and maple syrup in the beaker of a handheld immersion blender. Mix until all is well blended.75 ml chickpea brine - aquafaba, 1 tsp Dijon mustard, 1 grated garlic clove, 2 tsp white vinegar, 2 tsp maple syrup
- Keep on mixing, adding the vegetable oil very slowly to the mixture. If you add it too fast, the mixture will not thicken as well. As you keep on adding the oil and mixing, the melange will thicken. Carry on blending, moving the blade up and down, until you have a creamy and thick texture.225 ml vegetable oil
- Add the watercress and blend again until smooth. Season to taste with salt.80 g watercress, salt
- This vegan mayo will keep refrigerated in an airtight container for up to a week.
Nutrition
Serving: 1servingCalories: 5kcalCarbohydrates: 1gProtein: 0.2gFat: 0.02gSaturated Fat: 0.003gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.01gSodium: 8mgPotassium: 26mgFiber: 0.1gSugar: 1gVitamin A: 213IUVitamin C: 3mgCalcium: 10mgIron: 0.03mg