Cooking Instructions
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Step 1
In a medium bowl mix together
Aquafaba (60 mL)
,
Dijon Mustard (1 g)
,
Salt (2 g)
,
White Wine Vinegar (8 mL)
,
Granulated Sugar (8 g)
, and the juice from
Lemon (1)
until combined. Use either a whisk or hand mixer.
Step 2
In a consistent stream, slowly pour in the
Sunflower Oil (240 mL)
a little bit at a time while still whisking or mixing, until mixture is thick and creamy. If the mixture looks too thin, add more oil and continue to mix.
Step 3
Store mayo in an airtight container in the fridge for up to two weeks.
