Cooking demonstrator: Amber Sturtz from Taco Addicts
- 3 tbsp brine
- 7g (1 1/2 tsp) Dijon mustard
- ½ a juicy lemon
- 1 tbsp apple cider vinegar
- 1 tsp salt
- Pinch black pepper
- 3 cloves garlic, roughly chopped
- 250ml oil (I prefer a mix of sunflower and olive)
- Place the garlic, mustard, lemon, vinegar, salt, pepper and chickpea brine in a container that will fit your stick blender.
- Blend these ingredients together. Very slowly drizzle in the oil while running the stick blender.
- You will see that the sauce will begin to emulsify, or come together.
- The more oil you add, the thicker it will become.
- If it gets too thick, you can thin it out with a bit of hot water, then continue to add the oil.
- Taste for salt, pepper and acidity.
- If you prefer a more tart mayo, add more lemon juice/vinegar (which will also assist to thin the sauce).
After you have made the sauce, you can add fresh herbs such as basil, chilies or coriander to make flavoured sauces. However do not add them at the beginning as they will usually cause the sauce to split.
The sauce will keep for about 7-10 days refrigerated.
Variations of this taco sauce go on most of the vegan tacos we serve at Taco Addicts. If you aren’t familiar with aquafaba, or bean brine, I highly recommend it. It’s a great replacement for eggs – you can use it for vegan aioli/mayo, cakes, brownies, meringues, burger patties. It’s wonderful stuff (that you would usually pour down the drain!) and there is a wealth of recipes available online. This is a recipe that Amber created when she was first playing around with aquafaba. Chickpea brine is the most common brine to use, but any canned bean (not in spring water) will work. The darker the bean, the more it will affect the final colour of your sauce.