Public recipe with member extras
Creamy Oat-Based Mayo
Using oat milk as the emulsifying base instead of eggs, this comes together in a blender in about a minute and holds an emulsion surprisingly well.
Dairy Alternatives & Creamers · Sandwiches · Dressings · Dips
What you need
Ingredients
- 1/2 cup Oat Milk
- 1 cup Neutral Oil
- 1 tbsp Dijon Mustard
- 1 tbsp Fresh Lemon Juice
- 1/2 tsp Salt
Method
Instructions
- Combine the oat milk, mustard, lemon juice, and salt in a tall, narrow container or blender.
- With an immersion blender running at the bottom of the container, slowly drizzle in the oil.
- Continue blending as the mixture thickens and emulsifies, moving the blender up slowly once it's thick at the bottom.
- Blend until fully thick and glossy.
- Store in a sealed jar in the refrigerator for up to a week.
From The Arrogant Hippie Culinary Journal: Oat Milk Edition by Aunesty Janssen
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