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