Bring your aquafaba to room temperature before blending—cold liquid won't emulsify properly and will result in a thin, broken mayo that won't thicken.

Start by adding oil one drop at a time while blending for the first 30 seconds to create a stable emulsion; once it thickens slightly, you can add oil in a thin stream.

Fresh lemon juice creates a brighter, more pleasant flavor and helps stabilize the emulsion better than bottled vinegar, which can occasionally cause splitting.

Use an immersion blender or food processor on high speed—slower blending won't whip enough air into the aquafaba, preventing it from reaching the thick, fluffy texture that makes great mayo.

Don't skip or reduce the Dijon mustard—its natural emulsifiers help bind the oil and aquafaba together, making your mayo more stable and less likely to separate during storage.