It is easy to DIY your own plant-based mayonnaise that has a creamy rich consistency. We flavored our mayonnaise with mustard, shallots, capers and more to turn it into a flavorful remoulade that pairs perfectly with any fried foods.
Ingredients
- 25g (3 Tbsp) Faba Bean Protein
- 1g (1/2 tsp) Perfected Guar Gum
- 15g (1 Tbsp) Yellow Mustard
- 45g (2 1/2 Tbsp) Water
- 5g (1 tsp) Salt
- 170g (6oz) Neutral Flavored Oil
- 45g (2 Tbsp) Lemon Juice
- 10g (1 Tbsp) Pickled Green Peppercorns
- 25g (1 ½ tbsp) Capers
- 30g (2 1/2 tbsp) Shallots, Finely Diced
Equipment
- Blender
Timing
Active Time: 8 Minutes
Total Time: 8 Minutes
Yield
8oz
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Combine Ingredients & Blend
In a blender add the Faba bean concentrate, perfected guar gum, yellow mustard, water, and salt. Blend these ingredients until combined.
Blend these ingredients on low while slowly adding in the neutral oil. Take your time when adding the oil so you do not break the emulsion.
If the mixture becomes too thick add a few drops of lemon juice. Continue adding the oil until fully combined.
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Garnish & Serve
Remove the mayonnaise and place it in a small bowl. Mix in the remaining lemon juice along with pickled green peppercorns, capers, and shallots.
Refrigerate before serving.
Summary
Recipe Name
Plant-Based Remoulade
Author Name
Modernist Pantry
Published On
Preparation Time
Total Time
Average Rating
Based on 1 Review(s)
4 Comments.
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[…] Enjoy with your favorite dipping sauce, we suggest our Plant-based Remoulade. […]
Was looking for a Mayo that, would work with the faba bean protein. All I found was the Remoulade.
If the shallots, capers, and green peppercorn are left out, then its mayo.