For professionals
Aquafaba for sauce and dressing production
Your mayonnaise recipe is working and now you need to repeat it at service or production scale. The VERY AQUAFABA mayonnaise starts with 60g of chilled aquafaba and 300g of oil, an oil-to-aquafaba ratio of 5:1 by weight. Use that recipe as the reference when you scale the emulsion. Updated: .
What is the production ratio?
One batch uses 60g of VERY AQUAFABA, 10g of mustard, 5g of salt, 20g of lemon juice or vinegar and 300g of oil. Use the aquafaba at 4 to 6 °C. Add the oil in a thin, steady stream while maintaining enough shear to build the emulsion. For larger production runs, move to a high-shear blender suited to the volume.
How much can you make from a liquid pack?
| Pack | 500g mayonnaise batches |
|---|---|
| 1L Tetrapak | 16 |
| 10L bag-in-box | 166 |
| 1T IBC | 16,666 |
Use those numbers against the quantity you make per shift, not as a reason to move automatically to the largest pack. Once you open liquid VERY AQUAFABA, keep it at 2 to 6 °C and use it within 3 to 4 days.
Are you making fresh sauce or a dry base?
For fresh mayonnaise made every service or shift, liquid can go directly into the blending vessel. For less frequent production, powder lets you make up the aquafaba for the batches you need while the remaining pouch stays dry and closed.
A producer blending dry sauce bases puts the powder into the premix dry, from the 3kg pouch. For the bulk liquid packs, buy aquafaba wholesale and send the volume with the enquiry.
What changes when you remove egg yolk?
The mayonnaise contains no egg yolk. That removes raw egg from this cold emulsion, but you still need to check every ingredient and your own hygiene process. Made hygienically and refrigerated immediately, the mayonnaise keeps for up to 7 days. Re-check shelf life if you change the formula, the process or the moisture.
What should you check when the emulsion goes wrong?
| What you see | What to check | What to do |
|---|---|---|
| Emulsion does not start | Oil addition and shear | Add oil in a thin, steady stream |
| Emulsion is slow or unstable | Aquafaba temperature | Use it at 4 to 6 °C |
| Sauce is too thick | Final consistency | Blend in a small amount of cold water |
| Large batch is unstable | Mixing equipment | Move to a high-shear blender |
Follow the mayonnaise method for the complete recipe and troubleshooting.
