This week we are shining our ThermoFun Member Spotlight on Judy Mather!
Judy is a ThermoFun Club Member and shares with us her Aquafaba Mayonnaise.  A fabulous recipe for vegans or those who cannot eat eggs in a traditional mayonnaise,
Judy says:
“Aquafaba (?bean water?) is the liquid part of a can of chickpeas, cannellini beans, kidney beans or 4-bean mix.  It is used in place of eggs in cooking and baking and is an excellent cheap alternative for vegans and people with egg allergies.
I first learnt about aquafaba a couple of years ago when my son was going through one of his intermittent vegan phases, and as an Extreme Food DIYer, I was keen to see what I could use it for.  Search online and you?ll find loads of recipes for Aquafaba everything ? meringues, marshmallows, cakes, royal icing and so much more. This recipe for mayonnaise was shared on the Facebook Group Aquafaba (Vegan Meringue – Hits and Misses!) but the original recipe was in German so I translated it and gave it a try.  Instant success and now I prefer AF Mayo to whole egg mayo ? even when my son isn?t vegan!”
 
Great uses for mayonnaise are my Seafood Sauce, Tartare Sauce, Olive Medley and Feta Dip, the Pancetta & Asparagus Pasta Salad and Spinach Cob Loaf Dip.
Immediately after you make your own mayonnaise ? place some steamed chicken into your TM bowl and shred it on reverse and voila you have instant yummy chicken mayo!
I have many recipes that require a can...