Aquafaba—the starchy liquid left behind from a can of chickpeas—stands in for eggs here, whisking up into a shockingly thick, creamy emulsion once it meets a steady stream of neutral oil. A touch of Dijon mustard, bright lemon juice, and apple cider vinegar give it that classic tangy edge, while a pinch of sugar and salt round everything out. The immersion blender does all the heavy lifting, transforming simple pantry staples into a spoonable, spreadable condiment in under a minute. No cooking, no fuss, just a jar of glossy, homemade mayo ready for sandwiches, dressings, or dolloping onto whatever needs it. It's an easy one to keep stocked for a gluten free kitchen, and it tastes far better than anything off a shelf.
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Learn more →12 servings
Combine the aquafaba, Dijon mustard, lemon juice, apple cider vinegar, salt, sugar, and garlic powder (if using) in a tall narrow jar or blending cup.
Pour the neutral oil on top of the aquafaba mixture. Do not stir.
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