‘Kewpie’ mayo

• ¼ cup (60 ml) aquafaba, chilled
• ¼ teaspoon

Japanese-style mayo is sweeter and more mellow than regular mayonnaise. This vegan version works best when both the aquafaba and oil are cold, as this helps them to emulsify easily.

Place all the ingredients except the oil in a food processor and blend for 30 seconds to mix them well. With the processor running on high speed, drizzle in the oil in a very slow, thin and steady stream. As