Before the holidays, canned peas and corn take their place among the most popular products.
In cooking, you can use not only vegetables, but also the liquid left over from them.
Many housewives get rid of it without thinking. But they don’t realize that it is a valuable ingredient.
The liquid left over from canned food is called aquafaba. Its properties are no different from egg whites.
Therefore, aquafaba can be safely used instead of eggs in some dishes. To replace one protein, you need about 30-40 ml of aquafaba.
Savvy housewives do not pour out the liquid from canned peas or corn, but make mayonnaise from it.
In addition to aquafaba, you will need 200-250 ml of vegetable oil, 1 tbsp of lemon juice, ½ tsp of salt and 1.5 tsp of mustard.
All ingredients are whipped with a blender and you get an analogue of store-bought mayonnaise. It will help out when there are many dishes, and the mayonnaise is over. You won’t have to run for more if you have liquid from canned goods on hand.
