Using a food processor or a hand blender, whip the aquafaba for a minute or two until the mixture is foamy.

Add sugar, lemon juice, apple cider vinegar, dry mustard powder, and black salt and process until incorporated.

Slowly trickle in the oil with the blender on to emulsify the oil. It'll thicken as you add the oil. Ensure you scrape down the sides and the top of the stick blender to ensure even blending.

For last batch of mayo, I probably could have stopped at 1/2 cup of oil, but I added the full 3/4 cup of oil, resulting is a rather oily-flavoured mayo instead of the flavourful one I'm used to. Depending on how thick your aquafaba is, you might find you need the full 3/4, or even more, or you might find you need less. Taste and check as you go.

Once you achieve a thick and creamy mixture, transfer the mayo to a clean, airtight container and use up within 2 weeks. (I've used mine after a month or even 2 before, but I think for food safety reasons, play it safe with 2 weeks)