Smear some on a sandwich, mix into a potato salad, or use as a dip for some oven-roasted potato wedges. The uses for homemade mayo are endless. For this recipe I used an immersion blender, but have heard a regular blender should work as well. If your mayo ends up being runny you can try adding more oil. If this doesn’t work, a last resort is to add some arrowroot powder one teaspoon at a time until your desired consistency is reached. Once you master this recipe you’ll feel like a magician!
¼ Cup Aquafaba
1 tsp Dijon Mustard
1 tsp Apple Cider Vinegar
1 Cup Canola Oil
Add aquafaba, mustard, apple cider vinegar, and salt to a tall cup.
Submerge your immersion blender so it rests near the bottom and blend until frothy.
Pour the canola oil into the cup in a slow continuous drizzle while continuing to blend the mixture. I cannot stress enough the importance of going slowly, I ruined two batches of mayo thanks to impatience. It should take almost a whole minute to add all the oil.