Mayonnaise from Aqua Fava

No need for eggs - use the bean brine from a can of chickpeas - "Aqua fava"

Make sure the Aqua fava and the olive oil are at the same temperature - both at room temperature - so that they combine well. It is best to Whiz the aqua fava and drizzle in the oil slowly until the consitency is right for mayonnaise. 

1/4 cup of Aqua Fava (otherwise use 2 eggs)

1 cup of Olive oil

1 teaspoon of vinegar

1/2 teaspoon of salt

2 teaspoons of Dijon Mustard

Whiz together until it forms the consistency of mayonnaise - using either a whiz stick or food processor. 

Store in a jar in the fridge.

Makes a delicious addition to Eggs Benedict

With the chickpeas - head over to the hummus recipe and make that whilst you are in the mode! Hummus | Natural Ange - Herbal remedies and natural medicines, New Zealand