3 tbsp aquafaba (water from a can of cooked chick peas)
2 tsp Dijon mustard
1 tbsp Co-op white wine vinegar
1 tbsp freshly squeezed lemon juice
1 tsp maple syrup
300ml Co-op vegetable oil
Put all the ingredients except the oil in a small jug.
Whizz for a minute with a stick blender, season well, then gradually pour in the oil, continuing to blend as you do so.
Keep blending until the mayonnaise reaches a thick and creamy texture. Store in the fridge for up to 5 days.