It's possible to make a thick emulsion if you arecareful with the rate at which you add your oil, but the chances of your mayonnaise breaking are much greater than with a traditional mayonnaise. Moreover, the finished product is much looser than an egg-based mayo. It has the characteristic thin, shiny, slightly greasy appearance of an emulsion that's hanging on by the skin of its teeth .
Mayonnaise is an emulsion of oil and water, and, like all emulsions, it is inherently unstable. Oil molecules are physically repulsed by water molecules, making it very difficult to get them to coexist harmoniously. They naturally want to separate. To get them to combine, you need to add an emulsifier.work by adding viscosity to the liquids.
By adding just a dozen chickpeas to three tablespoons of liquid and blending it together with lemon juice, mustard, and garlic, you end up with a base for your mayo that's thick enough to form an ultra-stable emulsion even without the aid of chemical emulsifiers.*
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