1 cup (approx 237ml) avocado oil (or other neutral tasting oil – vegetable, rapeseed)
3 tbsp aquafaba (liquid from canned chickpeas or from cooking dried chickpeas/beans)
1 tbsp Dijon mustard
1 tbsp apple cider vinegar (or other of your choice)
¼ tsp salt
Pinch cayenne pepper
- Add aquafaba, Dijon mustard, vinegar, salt and cayenne to a glass jar just wide enough to accommodate the head of your immersion blender, pour in the oil and let the ingredients sit for a few seconds until oil and liquid have separated.
- Insert immersion blender and push it down until in full contact with the bottom of the jar.
- Turn the blender on and keep it still for approximately 20 seconds until the oil starts to emulsify and turn into a thick, creamy consistency.
- When the transformation is almost complete you can move the blender around to make sure all the oil is incorporated. If the change in consistency doesn’t appear to be happening try the blender on a higher setting.