Ingredients:

  • 3 tablespoons (45 ml) aquafaba (liquid from canned chickpeas)
  • 1 teaspoon (5 g) Dijon mustard
  • 1 tablespoon (15 ml) apple cider vinegar or lemon juice
  • 1/2 teaspoon (3 g) salt, or to taste
  • 3/4 cup (180 ml) neutral oil (sunflower, canola, or light olive oil)
  • 1/2 teaspoon (2 g) sugar or maple syrup (optional, for balance)

Instructions:

  1. Measure 3 tablespoons of aquafaba from a can of chickpeas and pour into blender or tall container for immersion blender.
  2. Add 1 teaspoon Dijon mustard, 1 tablespoon apple cider vinegar or lemon juice, 1/2 teaspoon salt, and sugar if using.
  3. Start blending on medium speed and slowly drizzle in the oil while blending continuously to emulsify.
  4. Continue blending until the mixture thickens and looks creamy, about 1 to 2 minutes.
  5. Taste and adjust seasoning with more salt or acid; add water or aquafaba teaspoon by teaspoon to adjust thickness if needed.
  6. Transfer to a clean airtight container or jar and refrigerate. Use within 1 week.