This recipe was created by professional chef Emma Warren
1/4 cup of Aqufaba
1/2 cup Avocado Oil
1/2 cup Sunflower Oil
1 tablespoon Dijon Mustard
2 teaspoons Brown Rice Vinegar
Hemp & Oat Mylk
Salt and Pepper to finish
350g of Chickpeas
300g Brussel Sprouts
Half a Celeriac
Half a bunch of mint
Half a lemon
Add aquafaba, chickpeas, mustard, vinegar and salt and pepper into a long glass jar or stick blender reciprocal and blitz with stick blender to a smooth paste
Place stick blender upright into jar to sit firmly on the base. Start blending and gradually drizzle in oil before pulling the stick slowly up and down again to emulsify the oil
Blend in the hemp oil until mixture is thickened and well combined then add in 1 tablespoon at a time of oat mylk to desired consistency for dressing and set aside
Strain remaining chickpeas from can, pat dry, drizzle with oil to coat and bake for 30 minutes on 180C with a pinch of salt and sprig of rosemary
Place all other ingredients into a large bowl, mix well and dress with Mylkannaise, enough to coat
Serve with freshly squeezed lemon and roasted chickpeas on top
Whole chickpeas are an insurance policy - to stabilise the oil and rest of ingredients.
Use other nut oils - macadamia, grapeseed - A blend is always best for a neutral flavoured product.
Amazing with fresh Truffle shavings or add some truffle paste to the dressing.
Add crushed garlic to mayonnaise mix for aioli version.