Ingredients

3 tbsp aquafaba (water from a can of cooked chick peas) 2 tsp Dijon mustard 1 tbsp Coop white wine vinegar 1 tbsp freshly squeezed lemon juice 1 tsp maple syrup 300ml Coop vegetable oil;

Method

Put all the ingredients except the oil in a small jug. Whizz for a minute with a stick blender, season well, then gradually pour in the oil, continuing to blend as you do so. Keep blending until the mayonnaise reaches a thick and creamy texture. Store in the fridge for up to 5 days.