[EDITORIAL NOTE: Camera was on the same counter as the blender, so apologies for camera shaking. YouTube stabilizer enhancer can only go so far! :-) ]

This is a modified version of the vegan aquafaba mayo recipe found at [ Ссылка ] (accidentally left out the "and" in the text bar on the video, but it's peanutbutterANDvegan.com). I basically add less vinegar and salt than in the original, plus I use Indian kala namak salt (black salt) instead of regular salt to give it more of an eggy taste. This is also a double batch of the original recipe referenced here.

Ingredients:
1 1/2 c. oil total (I used 1 c. canola and 1/2 c. olive oil)
6 tbsp. aquafaba (I used from black bean, but it can be from chickpeas, Great Northern white beans,
pinto beans, etc)
1/4 tsp. Indian kala namak salt (I use 1/4 the salt amount in the original recipe)
1 tbsp. apple cider vinegar (I use half the amount of the original recipe)
1 tsp. ground mustard

Black salt from Amazon: [ Ссылка ]

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