Learning that chick pea water has a similar protein binding effect to eggs has been a revelation. Tinned chick pea water seems to be more consistent, strong acids such as lemon juice can split the sauce, so I tend to use a quality vinegar to add zing, such as white balsamic.
Ingredients;
- 120g chick pea water
- 300g cold pressed sunflower or rapeseed oil
- 1 tablespoon white balsamic/ quality vinegar
- Sea salt and milled pepper to taste
Place the chick pea water in a super clean mixing bowl, whisk by machine or hand until soft peaks. Very slowly add the oil while constantly whisking, this bit should take five minutes to ensure a smooth emulsification. Carefully whisk in the vinegar and seasoning. Keep chilled for 3 days.
