Aquafaba Mayonnaise

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¼ cup chickpea brine (canned or homemade. see notes in post on how to make your own)

1 ½ tsp dijon mustard or wholegrain mustard

1 ½ tsp apple cider vinegar (or lemon juice)

¼-½ tsp salt

2 raw garlic cloves (optional)

¾ cup neutral oil, (grape seed, rice bran, light olive oil....)

Combine the brine, mustard, vinegar, garlic and salt in a tall container fit for a stick blender (immersion blender). Use the blender to roughly blitz the garlic up.
Very slowly pour in the oil and blend at the same time, to create an emulsion. It will start off thin and then will thicken. Don't pour all the oil in at once or you could run the risk of it splitting.
Taste and add more salt or acid if necessary.
Store in an airtight jar in the fridge for up to three weeks.