Why This Recipe Works

Aquafaba, the liquid found in a can of chickpeas, gives our mayo volume and blended body. The byproduct is rich in proteins that give it the ability to act as an emulsifier or a stabilizer. It binds and whips just like eggs but is safe for egg-free recipes.

Before You Begin

Aquafaba is devoid of off-flavors or off-textures, which was not the case when we tried creating mayo with soy milk, tofu, cashews, or miso.

Instructions

Process aquafaba, lemon juice, salt, sugar, and mustard in food processor for 10 seconds. With processor running, gradually add vegetable oil in slow steady stream until mixture is thick and creamy, scraping down sides of bowl as needed, about 3 minutes.

Transfer mixture to bowl. Whisking constantly, slowly add olive oil until emulsified. If pools of oil form on surface, stop addition of oil and whisk mixture until well combined, then resume adding oil. Mayonnaise should be thick and glossy with no oil pools on surface. (Mayonnaise can be refrigerated for up to 1 week.)