CLASSIC MAYO

with soy milk:

100 ml soy milk
130-140 ml sunflower oil
1/2 tsp salt
20 ml lemon juice
1/2 tsp mustard

Combine all the ingredients in a bowl. With the immersion blender, whip the mayonnaise until it is dense and velvety.

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with  aquafaba:

60 ml Aquafaba (chickpeawater)
2 tsp mustard
1 tsp lemon juice
2 tsp mustard
about 200 ml sunflower oil
salt to taste

In a blender add the aquafaba, mustard, vinegar and lemon.
Start mixing at a medium-high speed and add the oil flush.The mayonnaise will begin to whip and take on consistency.
Before finishing the oil add some salt.

If the mayonnaise struggles to incorporate more oil, increase at speed and wait a moment. Check the consistency and if it is still not firm enough add more oil.Be careful not to exaggerate otherwise the mayonnaise will turn liquid and it will no longer be possible to recover it!