Vegan Mayonnaise

• 1/4 cup aquafaba (the liquid/brine in a can of cooked chickpeas) (or an egg as a none vegan option)

• 1/4 tsp ground mustard

• 1 or move cloves of minced garlic

• 1/4 tsp hymalayan salt

• 1 1/2 tsp apple cider vinegar with mother or lemon juice

• 1-3 tsp brown rice syrup (or substitue a sweetner: stevia to taste, cane sugar, monk fruit, or or maple syrup)

• 3/4-1 cup avocado oil or extra virgin arbequina olive oil

In a tall glass jar, combine aquafaba, ground mustard, hymalayan salt, apple cider vinegar, and sweetener of choice. Using an immersion blender or hand mixer blend on high. In a liquid measuring cup, pour in the oil. Then, with the immersion blender or hand mixer set to a high speed, slowly stream in the oil over 1-2 minutes. If it appears to be too thin, add more oil. The creamier, thicker, and denser the texture becomes as you add more oil. Taste and adjust the flavor as needed, adding more sweetener of choice for sweetness (if using maple syrup this will make it less thick and fluffy), vinegar or lemon juice for tanginess.

Place in a sealed container in the refrigerator until cold – approx. 3 1/2 to 4 hours. It will thicken even more in the fridge. Maybe stored in the refrigerator up to 2 weeks (sometimes longer). Do Not freeze.