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)

PREPARATION:
Add mustard, black salt, sugar to the aquafaba and blend. Once it forms a foam, start adding oil in a small stream while continuously blending. If needed, adjust the seasoning with salt, mustard, and sugar. Keep adding oil as long as you blend until it reaches the desired consistency.
Let the finished mayonnaise sit in the refrigerator for an hour to thicken.

VARIATIONS:
You can reduce the aquafaba before using it by slow boiling to half its volume. This will result in a thicker mayonnaise with less oil.
You can experiment with different types of mustard, sweeteners (such as apple syrup, maple syrup, etc.), and add one or two tablespoons of nutritional yeast flakes.
You can also add turmeric to give the mayonnaise a more classic, yellow color.
Once you gain experience, you can make the mayonnaise spicier or milder. There's a lot of room to develop your own flavor.
Instead of aquafaba, you can use soy milk as an alternative.

NOTES:
I used 330g of oil for this mayonnaise.

SERVING:
Serve it like any other mayonnaise, it goes well with almost everything.
It works great in salads and sauces based on mayonnaise or mayonnaise and yogurt. Following the Polish tradition of fasting and plant-based cuisine.
In the picture, there's mayonnaise sauce with tomato, chives, peas, and a hint of mustard. Tartar sauce and thousand island dressing are examples of this type of mayonnaise-based sauces. It can also be prepared as a mayonnaise-yogurt combination.

NUTRITIONAL VALUE:
Unfortunately, the truth is brutal - 100g of this mayonnaise contains 660 calories, which is still slightly less than, for example, Decorative Winiary mayonnaise with 700 calories. Of course, there are store-bought mayonnaises with lower calorie content. However, in good mayonnaise, it cannot be avoided - it is mostly made of oil.

Simple? Simple. Affordable? Affordable. Delicious? Excellent.
And here we come back to the topic of fasting because in strict, traditional fasting (which is still referred to as "postnyj" in Ukrainian), not only meat but also dairy products are eliminated. Mayonnaise appeared in Polish cuisine in the

19th century. However, it is not unreasonable to associate it with Old Polish cuisine because some date the first mayonnaises back to the 16th century.
So, contrary to appearances, such a 100% plant-based, vegan mayonnaise could very well be a part of traditional Polish fasting cuisine in a modern edition.
Another traditional aspect of this mayonnaise is the use of a product that used to be considered waste. Food waste (and its scale in households is enormous) is a phenomenon that has been going on for several decades. In the 1970s and 1980s, leftovers were commonly used to make dishes such as salads, and that's how mayonnaise was utilized. In this salad, you can add chickpeas and make the mayonnaise from aquafaba. This was the traditional folk cuisine, utilizing everything, leftovers, and scraps.