This is nicer than all the free-from shop-bought mayos.
For best results use a stick blender or an electric blender or mixer with a whisk attachment on low setting.
3 tbsp aquafaba (the drained liquid from tinned chickpeas)
1 tbsp cider vinegar
1 tsp Dijon mustard (gluten-free if nec.)
1/4 tsp salt
175ml olive or vegetable oil that's allergy-safe for you
Combine aquafaba, vinegar, mustard and salt. With speed of your blender or mixer set to low, slowly drizzle in the oil until thickened.
Cover and store in refrigerator for up to 1 week.
Tester's Tip: Use as a base for Marie Rose sauce (add tomato puree, ketchup, lemon juice, white pepper, Tabasco to taste. Or add curry powder, lemon juice and mango chutney for Coronation Chicken sauce. For homemade Tartare Sauce, add a chopped gherkin or two or a few cornichons, some capers and a handful of parsley to your mayo and season with freshly ground black pepper.
Image Credit: Jules Clancy