- 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
- sea salt
- 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.