2 tablespoons chickpea water (aquafaba)
1 scant tablespoon Dijon mustard
2 tablespoons apple cider vinegar
2/3 cup extra light olive oil or cold-pressed sunflower oil
Put the chickpea water, mustard and vinegar into a tall container with a narrow mouth and add a pinch of salt. Using an immersion blender combine the ingredients. Then slowly pour in the oil until the mixture is emulsified and thickened.
If making chipotle mayo add 1-2 tablespoons of chipotle sauce.