This recipe is best done with a stand mixer, jug mixer or food processor. You want to be able to our the oil in while the blades are spinning. You can make it with a hand held one but you might need more oil and it may not be as think. It will firm up too in the fridge.
This recipe is courtesy of John and Petra.
1/2 cup aquafaba (the juice from a tin of chickpeas)
1/2 cup evoo (extra virgin olive oil)
1 to 1.5 cups of neutral oil (like sunflower)
1/2 tsp mustard powder or mustard
1/2 tsp salt
1 tsp icing sugar
1 tbsp cider or white wine vinegar
3 cloves garlic (optional but so much better with it)
Crush the garlic and place it with everything except the oil in the blender. Whisk until frothy on top. With the motor running on a low setting (to avoid mess) slowly pour in the olive oil. Keep the blender to make sure all is mixed in (or even turn it up). The mixture will gradually thicken and as it does, you can slow the blending down. Scoop the mayonnaise into a clean (ideally sterile) jar and keen in the fridge where it should keep for a few weeks.