My First Attempt on Making Eggless Mayo
hive-180569·@lovehannah·
0.000 HBDMy First Attempt on Making Eggless Mayo
<center></center> I don't know how to cook. Okay, that might not be the best way to start this blog, but please bear with me. Cooking is like experimenting for me. I look for recipes online, watch cooking videos, then try to do it myself. Sometimes, the "experiment" is successful (I mean edible). But sometimes, it's not...and that's okay. I either just try the recipe again, or look for an easier recipe. I have been in a love-and-hate relationship with eating plant-based for quite sometime now. It's a bit difficult for me because I find some recipes intimidating, or just not right to my taste. Plus, the whole family are meat-eaters which makes it more difficult for me because I have to cook something mouthwatering for them to eat it. I still try to learn as much as I could because my youngest is allergic to chicken and egg. That's one of the main reasons why I'm "experimenting" with plant-based food, among other things.  <center><sub>From left to right, Carrot Bacon, Ginger Sesame Tofu, Chickpea Curry.</sub></center> I recently bought a *takoyaki* pan and was craving for *takoyaki* so decided to make my own mayonnaise, or at least try to. I saw this [recipe](https://www.youtube.com/watch?v=QYOvCXurTJc&list=PL7C9eGUYdCuF8AwHse4r1x2zkF38dw8l6&index=35&t=24s) on YouTube, which looked pretty easy to me. I also had all the ingredients at home already, which was very convenient.  Here are the ingredients: 1 can (450g) chickpeas (we only need the aquafaba AKA chickpea water) 1 tbsp chickpeas 1 tbsp lemon juice 1/2 tsp mustard 400-500ml vegetable oil (but please, use olive oil or grapeseed oil) 1/2 tsp garlic powder Salt Procedure: <center></center> <center>1. Open the can of chickpeas and drain. Pour the aquafaba AKA chickpea water in a sauce pan. Then just set the chickpeas aside.</center> <center></center> <center></center> <center>2. Add 1 tbsp of chickpeas. Boil for 2 minutes. Let it cool then put it in a blender or food processor. </center> <center></center> <center>3. Add the mustard, and lemon juice. Then blend on high until the chickpeas are pulverized. Switch blender to medium-high after.</center>  <center>4. Very slowly add the oil while continuously blending to make the consistency thick. This is important to get that nice thick consistency of mayonnaise. If you add it all at once, it will be runny.</center> <center></center> <center></center> <center>5. Transfer in a bowl then add salt and garlic powder then blend a little more, but I forgot to add the garlic powder in my recipe because that's how I am. I keep forgetting things. </center> <center></center> <center>6. Transfer to a jar and refrigerate. It can last up to 7 days refrigerated.</center> I was so proud of myself when I tasted it...it was sooo good! Even my youngest, who doesn't eat mayo, loved it when I put it on a piece of bread for her. Problem was, after making it, I refrigerated it and it became like butter the next morning! I tried to put it on the *takoyaki* I made, which was also plant-based by the way, but it just became oil when it melted. I was so heartbroken! But I know it was my fault because I used vegetable oil. What can I do, I'm cheap! Olive oil is pretty expensive. I've learned my lesson, though. I will follow the recipe next time. <center></center> Follow me on my next kitchen adventure, experimenting and trying new things in the kitchen...with hopefully, edible food. Any recipes you want me to try next? Let me know in the comments. 😉 <sub>*Pictures are all mine unless stated otherwise.</sub> 
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