When we first read about aquafaba (Latin-ish for "bean water," and specifically chickpea cooking liquid) last June, we were dubious and curious and we ran out and bought a couple of cans of chickpeas. We had success with aquafaba meringues, and then with aquafaba mousse and aquafaba mayonnaise, the latter of which was so good that we didn't hesitate in feeding it to our coworkers. And it was our aquafaba mayonnaise experiment that inspired Sir Kensington's own aquafaba mayo, Scott Norton, one of Sir Kensington's founders, told me.