In a medium bowl mix together
Aquafaba (1/4 cup)
Dijon Mustard (1/4 tsp)
Salt (1/4 tsp)
White Wine Vinegar (1/2 Tbsp)
Granulated Sugar (1/2 Tbsp)
, and the juice from
until combined. Use either a whisk or hand mixer.
In a consistent stream, slowly pour in the
Sunflower Oil (1 cup)
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.
Store mayo in an airtight container in the fridge for up to two weeks.