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.
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