Vegan mayo is easy and that means you can make vegan tartare sauce too! For a non vegan version just add the capers, gherkins, dill and lime to regular mayo.
Ingredients
3 tbsp aquafaba – tinned bean water from chickpeas, cannellini or butter beans
225 ml vegetable oil (I used rapeseed oil)
2 tbsp capers, drained and chopped.
2 tbsp chopped gherkins
1 tbsp chopped fresh dill
Zest of half a lime
Salt and lime juice to taste
Method
Ingredients
3 tbsp aquafaba – tinned bean water from chickpeas, cannellini or butter beans
225 ml vegetable oil (I used rapeseed oil)
2 tbsp capers, drained and chopped.
2 tbsp chopped gherkins
1 tbsp chopped fresh dill
Zest of half a lime
Salt and lime juice to taste
Method
- Place the aquafaba into a tall container.
- Slowly add the oil, a tablespoon at a time, whilst blending with a stick blender.
- The mixture should thicken into a creamy emulsion.
- Mix in the capers, gherkins, dill and lime zest.
- Add salt and lime juice, to taste