Ingredients
- 1 ½ cup Magical Oil
- 30 ounces Chickpeas (2 cans)
- 2 teaspoons White Vinegar
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 2 teaspoon Lemon Juice
- 2 tablespoons Mustard
Directions
- Begin by draining the chickpeas and saving the liquid. This liquid is called Aquafaba and is the base for this recipe. Set the chickpeas aside to use for other recipes.
- Add the aquafaba and other ingredients together in a bowl, excluding the Magical oil.
- Using in immersion blender, blend aquafaba mixture for 1-2 minutes or until slightly foamy.
- Slowly drizzle in the oil directly in the center of the bowl while blending the mixture. This will start the emulsification process and will help keep your mayonnaise thick.
- Once all the oil has been added, mixture should be very thick and creamy.
- Pour into a glass jar and cool for an hour before use.
