When we first heard of aquafaba, we thought it sounded like a water-wielding superhero or a some kind of suspect processed food from the 80s. But it turns out that despite its fancy name, aquafaba is an altogether more humble thing.
For the uninitiated, aquafaba (the Latin for bean-water!) is something of a revelation. Simply put, it’s the protein-rich water left over from cooking chickpeas which most of us wouldn’t think to reuse. The clever thing about this liquid is that it mimics the thickening effect of egg whites, so it can be used to replace eggs for those who are allergic or vegan.
Come to think of it, the way it imitates eggs is kind of like a super-power. Just, like, a really niche one…
How do Rubies use it?
Aquafaba can be used in a whole host of delicious recipes and is most commonly used in baking (watch this space for some aquafaba recipes we are busy concocting). But when we found out about aquafaba, our minds immediately dreamt of mountains of glistening mayonnaise. In our bid for world condiment domination, our lack of mayonnaise offering has, until now, been a conspicuous cavity in our condiment kingdom.
Our delicious vegan mayos are made by whisking together aquafaba with rapeseed oil, a pinch of salt, a squeeze of lemon juice and a hint of Dijon mustard (or a good dose of Chipotle chilli powder for our Chipotle flavour). For all you mayo purists out there, don’t panic - our aquafaba versions retain all the satisfying creaminess and texture of regular mayo!
Why do Rubies use it?
Our over-arching mission at Rubies is to value all good food and, where we possibly can, eliminate waste in our food supply chains. Whilst aquafaba may not be like the wonky cucumbers or over-ripe tomatoes we use in our other relishes and ketchups, it is still a food product that is typically thrown away for no good reason. We believe that this ‘surplus’ food shouldn’t be overlooked, but rather celebrated.
Are chickpeas the only legumes who produce Aquafaba?
Nope. Technically, the word Aquafaba means 'bean water', so it isn't specific to chickpeas. However, aquafaba from other legumes may vary in consistency to chickpea aquafaba, so if you are using alternative sources of aquafaba in a recipe, you may need to experiment a little bit to get it right!