For a Countertop Blender
Place the chickpea liquid, lemon juice, Dijon mustard, apple cider vinegar, salt, and pepper into the blender jar. Pulse a few times just to combine.
Turn the blender on to medium speed. With the motor running, begin to *very slowly* drizzle in the oil in a thin, steady stream. This process should take at least 2 minutes to ensure a proper emulsion.
Once all the oil has been added, continue to blend until the mixture is thick, creamy, and has the consistency of mayonnaise.
For an Immersion Blender
Add all , including the oil, to the blending jar or a wide-mouthed 1-quart/950-ml jar.
Insert the immersion blender, ensuring the head is flat against the bottom of the jar.
Turn it on to high speed and hold it still at the base for 25-30 seconds without moving. You will see the mayonnaise begin to emulsify and creep up the sides.
Once the bottom is thick and white, slowly begin to move the blender up and down to incorporate the remaining oil until the mixture is smooth and creamy.
Patience is crucial for emulsification!
When using a countertop blender, adding the oil very slowly in a thin, steady stream is the most important step. Rushing this can cause the mayonnaise to break and not thicken.
