in Extra Matter

More eggless mayonnaise

Aquafaba is kind of what it sounds like; pseudo-Latin (or Italian) for “bean water”. And so far in the boonies is Rome that until this morning, it meant nothing to me. You know how bean water froths? That’s because it contains surfactants, and apparently vegans have been doing all sorts of things that make use of its surfactant abilities as a replacement for egg yolks. The latest commercial product, turning 20,000 gallons of hummus waste aquafaba into gold, is Fabanaise. Read all about it at Food52.

Comment

Comment

My site accepts webmentions. If you have responded on your own website with a link to this post, enter the URL of your response in the box below and click "Ping me!". Your response will appear here. If you update or remove your response, re-enter your post's URL and the change will be reflected here.