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Aquafaba Mayo

Aquafaba Mayo


Heavily adapted from J. Kenji López-Alt.


  • 1 TB white wine vinegar
  • 2 tsp dijon mustard
  • 1/4 cup aquafaba (leftover liquid from a can of chickpeas)
  • 12 chickpeas
  • 3/4 cup vegetable or canola oil
  • 1 TB olive oil
  • a few pinches of salt, to taste


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.

  • Prep Time: 1 minutes
  • Cook Time: 3 minutes