First blend chickpea water, lemon juice and mustard.
Gradually add the oil.
After 2-3mins it should have thickened. (The more oil you add, the ticker it gets)
Store in the fridge 1-2 weeks.
For miso mayo: add 1Tsp miso paste
For curry mayo: add 1 Tsp curry powder
For gochujang mayo: add 1Tsp gochujang
