Yield 1/2 cup
Heavily adapted from J. Kenji López-Alt.
Using an immersion blender, blend the first 4 ingredients until smooth. Drizzle in the oil while the immersion blender is on until white and thick. Transfer to a container and whisk in the olive oil by hand. Add a few pinches of salt, to taste.
Store mayo in the fridge for up to a week.
Recipe by Olives for Dinner at http://olivesfordinner.com/2017/12/aquafaba-mayo.html