Our Daughter Anabella has recently been found to have a reasonably intolerant allergy to eggs, so to find this incredible mayonnaise made with the brine of a Chick pea can ( you can even magic merignie from it ) is fantastic, it also Gluten free, diary free and vegan freindly, this is the mayo that Guy used for the croutons for Annabel Langbein,s Bouillabaisse . Recipe Annebel Langbein
Ingredients
- I cup Natural oil, I used rice bran
- 3 tbsp Chickpea Juice
- 2 tbsp white wine vinegar
- 2 tsp Dijon mustard
- 3/4 tsp salt
- 1/4 tsp fine white pepper
Method
- Using a tall jug, sink a hand wand mixer ti the bottom and whizz until creamy and thick( about 10 sec)
- Store in jar for 2 weeks
- its amazing
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