I couldn't be more enthusiastic about this mayonnaise - it's actually my own hybrid invention of something between mayonnaise and aioli but if you're not a fan of garlic you can totally leave it out. I haven't met one person who hasn't rated it the best they have ever tasted, regardless of whether they are an omnivore, vegetarian or vegan. And best of all, it's completely free of the nasty additives and chemicals that are in pretty much all packaged sauces. The magic ingredient is aquafaba which is the fancy name for chickpea brine. It works in a similar way to egg yolks, in that it froths up and emulsifies perfectly with the oil.
I have experimented with different types of oil and I always come back to light olive oil - it tastes the best and has a beautiful consistency.
Equipment wise, I can only recommend an emersion blender (stick blender. Nothing else seems to work as well and believe me I have tried them all!
So - make sure you get those things right and you're good to go
1 cup light olive oil
2 tablespoons aquafaba (chickpea brine)
1 small clove garlic
1/2 teaspoon mustard
1/4 teaspoon white pepper
Juice of 1 lemon
Salt to taste
In the stick blender container, put all the ingredients except the oil and blend them together until smooth and frothy. Start adding the oil really slowly, drizzling it in while you keep the blender going the whole time. It's important to do this slowly or it can split then instead of a beautifully thick creamy mayo you'll end up with a liquidy mess. You may not even want to use the whole cup of oil, if it reaches the consistency you want. Boom, done! So easy, and so delicious I bet it won't last long. Although because there are no eggs in it, it will last in the fridge for a couple of weeks or so.
So easy once you've got the hang of it you'll wonder why you haven't been making it your whole life! Let me know what you think, I'd love to hear :-)