Aquafaba Mayo

Recipe by Thee Burger Dude on July 26, 2024

Rating

4.84 stars (12 reviews)

Keywords

homemade mayo

Ingredients

1 cup Neutral Oil ((Vegetable, Canola, Avocado etc))
1/4 cup Aquafaba
1 - 3 tsp White Wine Vinegar ((or Regular Vinegar, Apple Cider))
1 tsp Dijon Mustard ((or Yellow Mustard))
1/2 tsp Salt ((more to taste))
1/4 tsp Vegan Lactic Acid ((or 1/8 tsp Citric Acid, Optional))

Cuisine

American

Steps

Make sure all the ingredients are at room temperature.
First add the Aquafaba to a Mason Jar or Mixing Cup. Add the rest of the ingredients and lastly, add the oil. Use less vinegar for a more mild mayo. 3 tsp (1 Tbsp) will make it nice and tangy!NOTE: You can also slowly drizzle the oil in as you blend if you want to make sure you get a good emulsification, but I've never had an issue with blending all the oil at once!
Do not mix the aquafaba and oil before adding the Immersion Blender. You want to keep them separated into two distinct layers. Lower the Immersion Blender slowly to avoid mixing the two layers. Start the blender at the bottom. Mix for about 10 - 15 seconds or until you can see an emulsification happening, and then slowly move your way up. You can pump the blender up and down to get any rogue oil, but you should have some mayo after about 30 - 40 seconds of blending.
Taste and adjust for seasoning. If it's thick enough, use right away or store in the fridge overnight to thicken. Should be good for about 2 weeks!
Food Processor Method
- You can use a regular food processor for this. Just add everything EXCEPT the oil to the blender. Slowly drizzle in the oil while the blender runs on HIGH. Start very, very slow, like a few drips at first. Once the emulsion takes place you can drizzle in faster, but take your time, other wise you risk breaking the emulsion.

Reviews

delaney on 2026-06-27 (5 stars):
OMG, this is delicious. Thanks for responding so quickly to the question about mustard. I ended up doubling the aquafaba (I am prepping the chickpea smash tacos rn) and keeping just a cup of avocado oil. I thought I could "thin it out" to make a Caesar dressing. I added four cloves of smashed garlic to it, a little paprika, and a little more mustard than what you call for in this recipe. Dude, this is incredible. I called over my husband and said, "Taste this." He asked what it was and I said, "Just taste it." He knows we have no mayo or eggs in this house and asked how the hell did you just make Caesar dressing? I have so much aquafaba left over from the two cans of chickpeas for the chickpea smash that I'm trying to figure out what to do with the rest. Thanks so much for the inspo and excellent recipes.
Saul on 2026-05-24 (5 stars):
Sometimes this recipe works out amazingly, the best mayo! And then very rarely the mixture doesn’t emulsify so I’m left with a “soup” of all the stuff instead. Any ideas as to why? Thanks! (Reposting as I noticed I added the review as a reply to someone!)
Saul on 2026-05-24 (5 stars):
Sometimes this recipe works out amazingly, the best mayo! And then very rarely the mixture doesn't emulsify so I'm left with a "soup" of all the stuff instead. Any ideas as to why? Thanks!
Cameron on 2025-06-16 (5 stars):
Another 30+ maker of this mayo. I had made this dozens of times without issue until one time i slightly stirred the mix to incorporate the ingredients beforehand. Big mistake. If you add everything to a mason jar the aquafaba settles to the bottom with the oil on top. The two layers are crucial. When you put the immersion blender to the bottom of the jar and blend you're initially mixing the emulsifier (aquafaba) then the oil naturally starts to incorporate which creates the thick mayo we all know. If you mix the aquafaba and oil too much before blending it will never thicken unless you let it rest for hours to separate again.(I know because I've experienced it before). So, yes, to play it safe you should slowly add the oil like you would a traditional mayo. But if you have two distinct layers just stick the immersion blender to the bottom gently, then blend and it will almost instantly thicken.
Cameron on 2025-04-02 (5 stars):
Yeah, I'm an idiot. After refrigeration it was perfect. I think the heat from the immersion blender and starting with room temperature ingredients is what thru my taste off initially. I wouldn't change a thing, just added some black salt. I did not realize how much aquafaba was in one can of chickpeas, just over 3/4 cup in mine. I had well over a quart of mayo after everything. Incredible.

Aquafaba Mayo

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