“It’s made with WHAT?!” she reared back in a moment of candid horror and mild disgust, suddenly eyeing the open jar with suspicion.

It’s the not-so-secret ingredient taking the world by storm, dubbed a “miracle” by some and a food science breakthrough by others. Admittedly, to the uninitiated, it does take some careful explaining. In case you hadn’t heard, aquafaba is the excess liquid found in any ordinary can of chickpeas, just like the ones likely sitting in your pantry right now. Describing it simply as “bean water” hasn’t proven very effective in my experience, so be prepared for some serious questioning from the less adventurous eaters.

Beans in general are still a rather contentious ingredient in desserts, but even the most crunchy granola types give pause when considering more savory applications for this new baking staple. It takes a whole lot of moxy for a national brand to adopt such a potentially polarizing new concept, but Sir Kensington’s seems to have no qualms diving into the aquafaba deep end. Despite producing traditional, non-vegan mayonnaise options as well, their innovative Fabanaise is entirely eggless and plant-based.

Plain mayonnaise is a tricky thing to review. As a sandwich spread, it must have enough character to warrant an invite to the party, but not so much that it dominates every conversation in the room. No one is eating plain mayo on a spoon (at least, I hope not.) So to say that this creamy condiment is a great addition to other dishes, but doesn’t have much to say by itself, is a compliment by my estimation. Fairly neutral and mild in flavor, I’m happy to report that the Original Fabanaise nowhere near as sweet as something like Miracle Whip, while still retaining a well-rounded profile. My gold metal for mayo still goes to Vegenaise, but this is a very close second finisher.

Where Sir Kensington’s really excels is in their Chipotle Fabanaise. I simply couldn’t get enough of this creamy orange condiment, flecked with red and black pepper, sparkling with spices in every smear. Despite that threatening appearance, it delivers a more subtle warmth, rather than outright heat. Call it mild in terms of sheer scoville units, but the rich, smoky flavor infused throughout ensures that every bite will be boldly seasoned. Slathered on lightly charred corn on the cob, I couldn’t get enough, hitting the bottom of the glass jar before the grill could even cool down.

Consider Fabanaise another big win for one tiny bean. As if you need another excuse to enrich your own pantry, the aquafaba employed by Sir Kensington’s is diverted from an upstate New York hummus company, so your purchase helps reduce food waste, too. Sounds (and tastes) like a win-win-win situation to me.


8 thoughts on “Aquafab-ulous

  1. I had no idea a commercial company was making mayo from aquafaba. Amazing! I think the chipotle version would be my favorite, too.

  2. It seems like just yesterday aquafaba was discovered and now there’s already Fabanaise. Got to try out the chiptole flavor, I just finish off a jar of the Chiptole Just Mayo, but I never thought to slather it on grilled corn. :-)

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