Step 1

Place the aquafaba, vinegar, syrup, mustard and salt in a jug. Using a stick (immersion) blender, whizz the ingredients until fully combined.

Step 2

Add 2 TBSP oil and pulse the blender until the oil is just combined (this only takes a few seconds). Add another 2 TBSP oil and pulse for a few seconds again until combined. Repeat this process, adding just 2 TBSP oil at a time, until all the oil is incorporated and the mayonnaise has become thick and creamy. (It is important to add the oil slowly so it has a chance to emulsify).

Step 3

Taste test and add a touch more vinegar, mustard, sweetener or salt, if desired.

Step 4

Transfer the mayonnaise to a clean glass jar and refrigerate. The mayonnaise should keep for up to 2 weeks.