- 125 ml aquafaba (the viscous water in which chickpeas have been cooked)
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- pinch or two sea salt
- app. 400 ml olive oil (optional)
Pour aquafaba in some tight dish or in a jar. Add mustard, salt and lemon juice. Take hand mixer and go on… When a homogeneous mixture is made, which will be in ten seconds, start adding olive oil. And add it until you’re satisfied with the density. Sometimes it will take less, sometimes more.
Since a large amount of oil is used for preparation, minimal use is recommended, one to two teaspoons are enough.