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INGREDIENTS

125 ml (

1

/

2

cup) aquafaba

2 tsp mustard powder

500 ml (2 cups) neutral-

tasting oil (avoid olive

and coconut oil)

1 tsp black salt or

regular salt

2 Tbsp sugar

2 tsp kelp (kombu)

powder

A pinch of turmeric

powder for colour

(optional)

3 tsp rice vinegar

4 tsp fresh lemon juice

METHOD

1.

Process aquafaba and mustard powder in a food processor.

2.

Keep the food processor running while adding the subsequent

ingredients. First, slowly drizzle in a third of the oil. Do not

pour it in all at once.

3.

Add salt, sugar and kelp powder. If using turmeric, add it in.

4.

When the dry ingredients are mixed in, drizzle in another third

of the oil.

5.

Add rice vinegar and lemon juice, then drizzle in the

remaining oil. After everything is combined, process the

mixture for an extra 10 seconds.

6.

Taste mayonnaise and adjust by adding more sugar, kelp

powder or salt to your taste. Try not to add more of the liquid

ingredients to avoid diluting it. If it’s too thin, drizzle more oil

while the food processor is running to thicken. Store in clean

bottles. This can be kept refrigerated for a week.

NOTES

•

Step 2 involves emulsifying the oil, so that it can blend with the

aquafaba properly. If you pour everything in at once, the two liquids

will remain separated.

•

The purpose of kelp powder is to add umami without adding liquid

that may disrupt the emulsifying process. Commercial ones usually

contain a small amount of MSG. Kelp gives a briny umami that’s highly

celebrated in Japanese cuisine. Mushroom seasoning, vegan stock

powder or cubes can be good alternatives too.

•

Black salt (

kala namak

) is recommended as it has a natural eggy

taste. Regular salt can be used instead if black salt is not available.

•

Apple cider vinegar can be used instead of rice vinegar. Japanese

mayonnaise doesn’t contain distilled vinegar.

•

Extra virgin olive oil doesn’t emulsify well at all, so avoid it at all costs!

•

Turmeric is only for colour, and thus optional. Do not use too much or

its taste may come through.

japanese mayonnaise

Makes about 250 ml

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