Ingredients:Makes 1 cup
1/4 cup of aquafaba (liquid from canned chickpeas) 2 tablespoons of fresh squeezed lemon juice 1 teaspoon of Dijon mustard 1 teaspoon of kosher salt 1/2 teaspoon of garlic powder 1/4 teaspoon of onion powder 1 cup of extra light tasting olive oil In a blender, add all of the ingredients, except the olive oil. Blend on low speed until the mixture comes together. Continue on low speed and gradually add the olive oil in a steady, slow stream until the mayonnaise comes together gets thick. (This takes roughly 3-4 minutes.) Place into a jar with a lid and place in the fridge. This fresh mayo will last for 2 weeks.
1 Comment
Athony Isak
6/14/2025 02:22:03 pm
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