Ingredients

• 1 tin of aquafaba (brine from a can of chickpeas)
• 2 tsp Dijon mustard
• ¾ tsp salt
• ¼ tsp fine white pepper
• 2 tbsp white wine vinegar
• ½ tsp chilli powder
• 2 tsp chopped coriander (you can use parsley or basil too)
• 250ml Irish rapeseed oil or a neutral oil, such as vegetable.

Method

Put the aquafaba into your Kenwood multi-pro and pulse until it starts to get creamy, then add all your ingredients (except for the oil) and combine. On a medium speed slowly add the oil until it thickens into a creamy mayonnaise, store in a jar in your fridge for two weeks.

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