Simple aquafaba mayonnaise

Polish traditional fasting cuisine in a modern edition.
Ridiculously simple aquafaba mayonnaise.
Mayonnaise is probably one of the most basic Easter products in Poland. Contrary to appearances, it is very easy to make at home. And it can be made from a product that is usually considered waste.
Aquafaba, which is the water leftover from cooking legumes or the brine from a can, is a relatively new culinary discovery. The first mentions of using aquafaba as an egg alternative date back to 207 AD.
Used, for example, in the production of plant-based meringue, aquafaba is also an excellent base for vegan mayonnaise, surpassing the quality of most store-bought options.
You only need one more specific product, which you can buy and use for a year because it doesn’t spoil. It’s called black salt or Kala Namak. An Indian invention, it is easily accessible in Poland today. The salt is burnt with sulfur, giving it a distinctive “eggy” taste and… hmm… aroma.

INGREDIENTS:
Aquafaba — 100g
Black salt — 1/4 teaspoon
Mustard — 10g (1 tablespoon)
Apple cider vinegar — 10g (1 tablespoon)
Brown sugar — 5g (1 teaspoon)
Rapeseed oil (see notes)