PLANT-BASED MAYO

MAKES ABOUT 1 CUP

Here’s another staple recipe from our collaborator, David Joachim. It’s simple, versatile, and totally wicked on sandwiches.

¼ cup liquid from a can of chickpeas

THE CLOUDIER THE BETTER

1 tablespoon fresh lemon juice

1 teaspoon mustard powder

Dash cayenne pepper

Sea salt and freshly ground black pepper to taste

1 cup mild-flavored oil (a mix of grapeseed and olive oil is good)

Combine the chickpea liquid, lemon juice, mustard, cayenne, and a pinch each of salt and pepper in a blender (a stick blender also works well for this small amount). Blend briefly to combine.

With the blender running, add the oil in a slow trickle. Do not add it all at once. As the oil incorporates and the mixture thickens, increase the trickle to a slow, steady stream. Continue blending until all the oil is added and the mixture thickens. Taste and blend in additional seasonings as needed. Use immediately or refrigerate for up to 1 week.

OPTIONS

SRIRACHA MAYO: Stir in 1/3 cup Homemade Badass Sriracha (here) or Ninja Squirrel sriracha or other store-bought sriracha. Store in a squeeze bottle or empty sriracha bottle that has a squeeze top.

SRIRACHA RUSSIAN DRESSING: Mix ¾ cup mayo with ¼ cup finely chopped dill pickles, 2 tablespoons sriracha, 1½ tablespoons tomato paste, 1½ tablespoons finely chopped shallots, 1 tablespoon minced fresh parsley, 1 teaspoon Dijon mustard, ¼ teaspoon sea salt, and a grinding of freshly ground black pepper.