Ingredients
1/4 cup (60 ml) aquafaba from canned chickpeas, room temperature
1 tablespoon apple cider vinegar or fresh lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon fine salt, plus more to taste
3/4 cup (180 ml) neutral oil, such as canola, sunflower, grapeseed, or refined avocado oil
Optional: 1 to 2 tablespoons additional neutral oil, if needed for thickening
Instructions
Add the aquafaba, vinegar or lemon juice, Dijon mustard, and salt to a tall narrow blending jar.
Place an immersion blender at the bottom of the jar and blend for 20 to 30 seconds, until the mixture is pale and foamy.
Keep blending on low while pouring in the oil in a very thin, steady stream. Keep the blade near the bottom until the mixture begins to thicken.
Move the blender gently up and down to incorporate the remaining oil. Stop when the mayo is smooth and holds a soft peak.
Taste and adjust the salt or acid. For thicker mayo, blend in additional oil one tablespoon at a time. For thinner mayo, blend in cold water one teaspoon at a time.
Transfer to a clean airtight jar and refrigerate for 30 minutes before serving.
Notes
Canned aquafaba gives more consistent results than homemade chickpea cooking liquid.
Use room-temperature ingredients and a jar only slightly wider than the immersion blender head.
If the mayo separates, blend 1 tablespoon fresh aquafaba in a clean jar and slowly blend the broken mayo into it.
Refrigerate at 40°F (4°C) or below and use within 3 to 4 days.
Nutrition is an estimate based on canola oil and a total yield of 16 tablespoons.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: Blending, No-cook
- Cuisine: American
- Diet: Vegan