Process sheet
How to make vegan mayo with aquafaba: the step-by-step sheet
A mayonnaise either takes or it doesn't, and by the time you can tell, the oil is already in. This sheet is how you get it to take every time: the VERY AQUAFABA vegan mayo recipe as a checklist you print, fill in as you go, and keep. Updated: .
Process sheet
| # | Step | Reference | Your batch |
|---|---|---|---|
| 1 | Chill the aquafaba | 4 to 6 °C | |
| 2 | Combine aquafaba, mustard, salt and lemon juice or vinegar in a tall, narrow vessel | 60g, 10g, 5g, 20g | |
| 3 | Start the stick blender at full speed | High shear | |
| 4 | Drizzle in the oil in a thin, steady stream | 300g, 5:1 to the aquafaba | |
| 5 | Once it thickens, taste and season | Thickened | |
| 6 | Too tight? Blend in a few grams of cold water | Water, not more oil | |
| 7 | Transfer to a clean container, refrigerate at once | Keeps up to 7 days |
Powder: make up 4g of VERY AQUAFABA powder with 60 ml of cold water on a fine scale before step 1, or chill it to 4 to 6 °C.
Checks
| What you see | Why | Fix |
|---|---|---|
| The emulsion never starts | Oil added too fast, or too little shear | Thin, steady stream with the blender at full speed |
| Slow, unstable emulsion | Aquafaba too warm | Use it at 4 to 6 °C |
| Too thick to work | The emulsion tightened | Blend in a few grams of cold water, not more oil |
| Unstable on large batches | Droplet size not controlled | Move to a high-shear blender |
| Thin result from frozen stock | Thawed aquafaba came back thinner | Stir until even. If still thin, reduce briefly over low heat |
| Shelf life shorter than 7 days | Hygiene or a slow trip to the fridge | Clean container, refrigerate immediately |
Source: VERY AQUAFABA, Mayonnaise with Aquafaba (September 2026)
How to use this sheet
Print one per batch and keep it at the sauce station, with the full mayonnaise recipe at hand if you need the method in detail. As you go, write what you actually did in the last column: the temperature of the aquafaba, how fast the oil went in, when it thickened, when it went into the fridge. When an emulsion breaks, the reason is nearly always one of those.
Keep the filled-in sheets. They tell the next cook what worked on your blender with your oil, and if a batch goes wrong and you can't see why, send us the sheet: it is the fastest way for us to help.
Before you blend aquafaba into mayonnaise
Three things settle most batches before the blender starts:
- The aquafaba is at 4 to 6 °C. Warm aquafaba gives a slow, unstable emulsion, and made-up powder is chilled to the same point.
- The vessel is tall and narrow, so the head of the stick blender stays under the surface and the shear stays high.
- The 300g of oil is measured and ready to pour in a thin, steady stream. Stopping to measure mid-stream is how an emulsion breaks.
How to tell each step is going right
The sheet gives you the value to hit. This is how you know you have hit it:
- Step 2, the base. Aquafaba, mustard, salt and acid are one smooth liquid at the bottom of the vessel before any oil goes in.
- Step 4, the oil. A thin, steady stream with the blender at full speed. Within the first spoonfuls the base turns pale and starts to thicken; that is the emulsion taking. If it stays thin and the oil pools on top, stop pouring and blend until it catches before adding more.
- Step 5, thickened. It holds a soft peak on the spatula and the surface stays where you leave it. Taste, then season.
- Step 6, too tight. If it stiffens to a paste, a few grams of cold water bring it back. More oil makes it worse.
- Step 7, into the fridge. A clean container, lid on, chilled at once. The 7 days start there, and only under hygienic conditions.
On large batches, move to a high-shear blender. Droplet size is what keeps a big emulsion stable.
Where to buy VERY AQUAFABA
Professional enquiries: Discuss your production needs
General enquiries: Get in touch
