Today, the recipe is primarily aimed at vegans, but also at people who know how easy, quick, and enjoyable it is to prepare most processed store-bought products at home, while maintaining full control over the added ingredients and their quality. In the previous hummus recipe, we retained the water from the chickpea aquafaba. It has protein-like properties. It whips up beautifully, making it a perfect egg substitute.

Ingredients:

• 100 ml aquafaba
• 2 tablespoons inactive yeast flakes
• 2 tablespoons lemon juice
• 1 tbsp apple syrup (maple syrup/spelled syrup/date syrup)
• a teaspoon of mustard
• a pinch of black salt Kala Namak (gives mayonnaise an eggy taste)
• 250 ml good quality rapeseed oil, preferably organic

Preparation:

Prepare an immersion blender and a fairly tall container. Add all ingredients except the oil and blend at high speed for at least 3 minutes. The mixture should be very foamy/compact. Then slowly add the oil while continuing to blend. It took us about 4 minutes to whip the mayonnaise. Let me know if your grandmothers ever made homemade mayonnaise and if you remember its taste! Let us know if you know of any interesting flavor variations of such mayonnaise that you have made.