• 3tbspaquafaba (chilled for 10-15 mins)
• 2tspdijon mustard
• 1/2 tsp salt (adjust to taste)
• 2tbspwhite wine vinegar
• 1/2 tsp maple syrup
• 250ml oil (I use sunflower or a light rapeseed oil - but you can use any light, ideally neutral tasting oil. Refined coconut oil works really well but only if you are using the mayo same day as it will solidify in fridge)
• 1tbspvirgin rapeseed (or olive oil if you prefer)
• Squeeze of lemon optional (to taste)
• Immersion blender essential

Instructions

1. 1

   Add the aquafaba, mustard, salt and vinegar to a tall container and blend for about 20 seconds (I like to blend on some frozen peas to keep the mixture cool)

2. 2

   Very slowly start to add the oil (the mixture needs to emulsify so make sure the oil is constantly blending in with the mixture and if it starts to split stop adding oil and make sure it's completely blended before starting to add more)

3. 3

   Once all of the oil has been blended, add the virgin oil and blend.

4. 4

   At this stage the mixture should be smooth and thick

5. 5

   Add maple syrup (and lemon if using) and check for taste

6. 6

   Refrigerate in air tight container for up to a week.