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Though large amounts of added sugar are typically avoided on an anti-inflammatory diet, the ~0.3 g of added sugar per serving here is likely fine for many people. If you prefer to always avoid white sugar, please tap it and change its rating to Red.
Combine the aquafaba, Dijon mustard, lemon juice, white wine vinegar, sugar, salt, and garlic powder (if using) in a tall narrow jar or blender cup. Let the mixture sit for 1 minute so the ingredients settle to the bottom.
If using an immersion blender, place the head at the very bottom of the jar. Pour the neutral oil on top of the aquafaba mixture — do not stir. Start the blender on high and hold it still at the bottom for 20–25 seconds, until a thick white emulsion forms and rises up around the blender head, then slowly draw the blender upward through the remaining oil until fully incorporated and the mixture is thick and creamy throughout.
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