Vegan Mayo & Mustard Sauces

Ingredients

Vegan Aquafaba Mayo

• 1/4 cup aquafaba (liquid drained from cooked chickpeas or Great Northern beans)

• 1/2 tsp ground mustard or dijon (use dijon for more pronounced mustard flavor)

• 1/4 tsp salt + more to taste

• 1 1/2 tsp apple cider vinegar

• 1 tsp sugar

• 3/4-1 cup neutral oil (canola or sunflower is recommended)

Mustard Dipping Sauce

• 1/4 cup dijon

• 1/4 cup maple syrup or agave

• 2 Tbsp lemon juice

• 1/4 tsp each garlic powder, onion powder, paprika, cayenne

• Salt and pepper to taste

• 2 Tbsp vegan Mayo (optional)

Directions

1. Vegan Mayo: In a cylinder container that is just wide enough for an immersion blender, mix aquafaba, mustard, salt, apple cider vinegar, and sugar. Use the immersion blender to process.

2. Measure the oil and put in a measuring cup with a spout. Continue processing the aquafaba and slowly pour a few drops of oil into the mix. Continue processing while slowly streaming in the oil over the course of a few minutes. Once processed, move the immersion blender up and down the jar until it's all processed.

3. Taste, adjust, and store in the refrigerator for up to two weeks.

4. Mustard sauce: Combine ingredients and store in fridge until use for up to 2 weeks