Aquafaba. Aqua who-har? Aquafaba, our new favourite ingredient. Ok ok, we’ll explain: you’re a good vegetarian/vegan aren’t you? Of course on your day off you’re going to make some hummus and falafel right? I mean what else do we eat? So you get your chickpea tin out, open it and drain that yellow gunky water out down the sink. Well no don’t do that, keep that yellow gunky water, its aquafaba and its magic. Aquafaba has similar properties to egg allowing it to emulsify in a number of ways and that’s how we are going to make mayonnaise that is indistinguishable from regular mayo, yay science.

• 1 bulb garlic
• 5 tbsp aquafaba
• 1 tbsp mustard (we use yellow)
• 1 tbsp cider vinegar
• ½ lemon juiced
• 300ml good oil (we used cold pressed rapeseed)

So the only part of this recipe that takes time is roasting the garlic, raw garlic works as well but it can be a little harsh. Slice the very bottom off the garlic bulb, this makes skinning the garlic easier, oil, season, wrap in greaseproof or foil and throw in a warm oven for an hour or two till golden, soft and sticky. Let it cool and squeeze it out like toothpaste, if there is skin in the garlic just push it through a fine sieve with a spoon.

Grab a food processor and chuck in the garlic, magical aquafaba, mustard, vinegar and lemon juice and start blending. Very, very slowly poor in the oil as its blending, carefully tilting the food processor may help but if you end up with mayo on your walls it’s not our fault. You may need less or more oil than stated but keep gradually pouring and blending until its thick like mayo, season with plenty of salt and enjoy. As mature adults naturally we love this mayo on curly fries.

It’s really a blank canvas, swap the garlic out for any flavour or spice you like, smoked paprika, coconut bacon or Sriracha.

GP