Mayonnaise – Ready-to-Eat

Ingredients

Choose your base (do not use both):

• Vegan: 5 tablespoons (75 g) chickpea brine (aquafaba, from canned chickpeas)
• Non-vegan: 2 whole eggs (cold is fine; friction blending will warm them up)

Other Ingredients (for both versions):

• 2 teaspoons (10 g) Dijon mustard
• 1 tablespoon (15 g) white wine vinegar
• 1½ teaspoons (7 g) sugar
• 1 teaspoon (5 g) fine salt
• ¼ teaspoon (about 1 g) xanthan gum (optional, improves thickness and shelf life)
• 500 ml (about 2 cups) neutral oil (sunflower or rapeseed recommended)
• Optional: 1 teaspoon lemon juice (for added brightness)

Instructions (Food Processor)

1. Add your chosen base (aquafaba or eggs), Dijon mustard, white wine vinegar, sugar, salt, and xanthan gum to the food processor straight from the fridge.
2. Run the food processor for 1 full minute. This creates friction heat to bring the ingredients up to room temperature, which helps with emulsification.
3. With the machine running, very slowly drizzle in the oil—start with just a few drops at a time.
4. Once the mixture begins to thicken, increase to a thin, steady stream until all the oil is fully incorporated.
5. Blend for another 10–15 seconds for a smooth, fluffy finish.
6. Taste and adjust with extra salt, sugar, or a little lemon juice if needed.

Enjoy your homemade mayonnaise!