MAKES 1¾ cups (365 g)

PREP TIME: 5 minutes

COOK TIME: —

While not completely keto diet–approved because it uses the liquid from a can of chickpeas (called aquafaba), this is a fabulous mayonnaise alternative for those who are sensitive to eggs.

¼ cup plus 2 tablespoons (90 ml) chickpea liquid (from a can of chickpeas)

2 tablespoons lemon juice

1 tablespoon plus 1 teaspoon Dijon mustard

1 tablespoon apple cider vinegar

½ teaspoon finely ground sea salt

½ teaspoon ground black pepper

1½ cups (350 ml) light-tasting oil, such as avocado oil or light olive oil

If using a countertop blender, put all the ingredients, except the oil, in the blender. Pulse just enough to combine. Then, with the blender running on medium speed, slowly drizzle in the oil, taking at least 2 minutes to add all the oil. After the oil has been added, continue to blend until the mixture has the consistency of mayonnaise.

If using an immersion blender, put all the ingredients, including the oil, in the blending jar or beaker. (If your immersion blender didn’t come with a jar, use a wide-mouthed 1-quart/950-ml jar or similar-sized container.) Insert the blender into the jar, turn it to high speed, and keep it at the base of the jar for 25 seconds. Then move the blender up and down in the jar until the ingredients are well incorporated.

STORE IT: Keep in an airtight container in the fridge for up to 5 days.

Per 2-tablespoon serving, made with avocado oil:

calories: 199 | calories from fat: 190 | total fat: 21.9 g | saturated fat: 3.1 g | cholesterol: 0 mg

sodium: 82 mg | carbs: 0.4 g | dietary fiber: 0 g | net carbs: 0.4 g | sugars: 0 g | protein: 0.3 g

FAT : 99%
CARBS : 1%
PROTEIN : 0%