Yield: About 30 servings (serving size is 1 tbsp.)
Prep: 5 minutes
Total Time: 10 minutes
½ c. Aquafaba (water from cooked & canned chickpeas)
1 tsp. Coleman's English Spicy Mustard (or mustard of choice)
1 ½ tsp. Apple Cider Vinegar
1 tsp. Garlic Powder
½ tsp. Salt
1 ½ c. Extra Virgin Olive Oil (or use neutral flavored oil, such as sunflower oil)
- Using an emulsion blender and a tall cup, quickly blend together the aquafaba, mustard, apple cider vinegar, garlic powder, and salt.
- Next, very slowly (drip by drip) add in the oil. The emulsion blender should be set to its highest speed. Now, I don’t mind the slightly bitter and spicy flavor that comes with using olive oil; however, using sunflower oil (or another neutral flavored oil) will yield a flavor much closer to the traditional mayo flavor we all know and love. You may need to add some more oil until it gets its thick texture, but not much more.
- Place the prepared aquafaba mayonnaise into an airtight container and store it in the refrigerator for a minimum of 4 hours before using. This will give the mayonnaise time to set completely; however, it's just as yummy when it is first made.