Makes 3 cups
½ cup aquafaba – the brine from a can of chickpeas
1½ teaspoons ground mustard
1 teaspoon kosher salt
1 tablespoon apple cider vinegar
1 tablespoon agave
1¾ to 2 cups Spotlight™ Oil
Measure the Spotlight™ Oil in a liquid measuring cup and set aside. Add aquafaba to a tall jar along with ground mustard, salt, apple cider vinegar, and agave. Blend on high with an immersion blender. As the blender is running, slowly start to stream the Spotlight™ Oil into the mixture, starting with small drips and moving into a very thin, steady stream. It should take around 2 minutes to add all of the Spotlight™ Oil.
As the mayonnaise starts to thicken, move the immersion blender up and down to incorporate a little air. If the mayonnaise is too thin, add more Spotlight™ Oil. The more Spotlight™ Oil you add, the creamier, thicker, and denser the texture will become. Use more Spotlight™ Oil if you want a thicker mayonnaise.
Use immediately or transfer to a sealed container in the refrigerator until cold. It will firm
up even more in the fridge. Store, chilled, for up to 3 months.