Ditch the eggs and use aquafaba for your own homemade mayo. Perfect for vegan's.
Servings: 2 Cups
- 1 tsp fresh lemon juice
- ½ cup aquafaba
- 3/4 tsp kosher salt
- 1½ cup extra virgin olive oil
Combine all the ingredients except the oil in a bowl
Use an immersion blender to blend all the ingredients. While blending slowly drizzle in the oil until all of it is incorporated. After a couple of minutes while blending the mixture, it should thicken and look like mayo.
The mayo can be kept in the fridge for up to a week.