So apparently I’m a little late to this party, because people have been making mayo with aquafaba since April. Can you believe it’s only been in the past year that aquafaba has been discovered? It seems like I read about it everywhere now!

While I’m a big fan of Just Mayo by Hampton Creek, I also love to be able to make things from scratch. Tonight we’re having a fish fry with Sophie’s Kitchen Vegan Shrimp and Gardein Fishless Filets, so tartar sauce was a must. The ranch? Well, I’m saving it for pizza Friday. I know I’m not the only person who dips pizza in ranch, so stop giving me that weird look.

Adapted from here

Ingredients:

3 tbsp aquafaba

1 tbsp raw apple cider vinegar

1/2 tsp sugar

1/2 tsp ground mustard (natural emulsifier, don’t omit!)

1/4 tsp black salt (for eggy flavor)

1/4 tsp salt

3/4-1 cup neutral oil

Directions:

1. Combine first 6 ingredients in a tall container and stir to blend. Using an immersion blender, pulse aquafaba until beginning to froth. Continue blending with the immersion blender on low, slowly drizzle oil in until desired consistency is obtained.

Ranch:

Ingredients:

1/2 cup aquafaba mayonnaise

1 tbsp raw apple cider vinegar

1/2 tsp dill

1/2 tsp parsley

1/4 tsp onion powder and garlic powder

Water to thin (start with 1 tsp)

Directions:

1. Combine ingredients in a bowl and stir. Add water to thin to desired consistency. Refrigerate to allow flavors to combine.

Tartar Sauce:

Ingredients:

1/2 cup aquafaba mayonnaise

2 tbsp dill relish (or diced dill pickles)

1 tsp dijon mustard

1/2 tsp onion powder

1/2 tsp sugar

Directions:

1. Combine ingredients in a bowl and stir. Refrigerate to allow flavors to combine.