This mayonnaise recipe is nice and creamy, and it also absorbs the flavor of the other ingredients.
You can keep it in the fridge a little longer than regular mayo, since it doesn't use eggs. It lasts about 7 days. Use it as a substitute for regular mayo in sandwiches and dressings, or mixed with potatoes for a great potato salad.
Place 50 ml of aquafaba in a recipient
Add 1½ tbsp of white balsamic vinegar and ½ tsp of salt. Mix with a hand blender
Add 200 ml of vegetable oil in a thinly stream and blend until it thickens. The aquafaba mayonnaise is ready
Yield 250 ml
White Balsamic Vinegar1½ tbsp
Vegetable Oil200 ml