Cost: 20SEK
Ingredients
Choose your base (do not use both):
- Vegan: 5 tablespoons (75 g) chickpea brine (aquafaba – from canned chickpeas)
- Non-vegan: 2 whole eggs (cold is fine – friction blending warms it up)
Other Ingredients (same for both):
- 2 teaspoons (10 g) Dijon mustard
- 1 tablespoon (15 g) white wine vinegar
- 1½ teaspoons (7 g) sugar
- 1 teaspoon (5 g) fine salt
- ¼ teaspoon (about 1 g) xanthan gum (or a small pinch – optional but improves thickness and shelf life)
- 500 ml (about 2 cups) neutral oil (sunflower or rapeseed recommended)
- Optional: 1 teaspoon lemon juice (for added brightness)
Instructions (food processor)
- Add the aquafaba, Dijon mustard, white wine vinegar, sugar, salt, and xanthan gum to the food processor straight from the fridge.
- Run the food processor for 1 full minute. This creates friction heat to bring the ingredients up to room temperature, which helps with emulsification.
- With the machine running, very slowly drizzle in the oil — start with just a few drops at a time.
- Once the mixture begins to thicken, increase to a thin, steady stream until all the oil is fully incorporated.
- Blend another 10–15 seconds for a smooth, fluffy finish.
- Taste and adjust with extra salt, sugar, or a little lemon juice if needed.