- 200ml rapeseed oil
- 60 ml of white bean reserved juice (chickpea, butterbean or cannellini)
- 1 1/2 tsp mustard powder
- 1 tsp white wine vinegar
- 1 tsp lemon juice
- 1/2 tsp caster sugar
- 1/2 tsp salt
- Drain the white beans, reserving the bean liquid. (Save the beans for another use) Measure out 60ml of the bean liquid (aquafaba) in a large glass measuring cup. Add the vinegar, salt, sugar, lemon juice and dry mustard.
- Using a hand blender, mix until combined. With the blender running, very slowly drizzle in the oil in a thin stream. It should take 4 to 5 minutes to add all of the oil. The mixture will emulsify and thicken.
- Can store in the fridge for weeks.