Tangy Aquafaba Mayo
I have a confession. My favorite food is mayonnaise. I know, I know I'm gross. My second favorite food is any kind of potato smothered in mayonnaise, so needless to say, I go through a lot of mayo at my house. This version is vegan, super tangy, and sugar free! This is how we made it:
½ cup aquafaba (chickpea juice)
1 tsp dry mustard
¼ tsp cream of tartar
½ tsp salt
1 tbsp lemon juice
2 tbsp apple cider vinegar
1 ½ cups grapeseed oil
Add the aquafaba, mustard, cream of tartar, salt, lemon, and apple cider vinegar to a medium sized mixing bowl.
Using a hand mixer on high speed, begin to whip the mixture. Very slowly, begin to drizzle in the oil over the course of about 5 minutes. The mayo will begin to thicken as you add in more oil.
Transfer to a jar and store in the refrigerator. It will last for about a week or 30 minutes if you are making potato salad.