• 50ml aquafaba (this is the liquid from acan of cooked chickpeas)
• 200-220ml avocado oil
• pinch saffron strands
• ¼ tsp smooth English mustard
• 1 ½ tsp apple cider vinegar
• pinch of sea salt
• 1tsp caster sugar

• This works best when using a stick blender
• Place the aquafaba into a bowl with the saffron and allow to rest for 5 minutes.
• Add the mustard, salt, vinegar and sugar to the aquafaba and saffron liquid and using a stick blender, blend until smooth.
• Once the a smooth paste is achieved makesure the blender is on a high setting slowly start pouring in the avocado oilinto the mixture blending on high until it resembles a thick mayonnaise.  You ca make it thicker by adding a little more oil if required.
• Check the seasoning and transfer to a clean glass jar with a lid and store in the fridge until required (it will thickenslightly more once cold).  This will keepfor up to 12- days in the fridge.

Become a member for access to thousands of great recipes - www.healthierforlife.com/pricing