From the kitchen
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.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Oat Milk Edition
Ingredients
- 1/2 cup Oat Milk
- 1 cup Neutral Oil
- 1 tbsp Dijon Mustard
- 1 tbsp Fresh Lemon Juice
- 1/2 tsp Salt
Method
- 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.
Kitchen note
Adding the oil slowly is what makes or breaks this emulsion. Dumping it in all at once is the most common reason this mayo splits instead of thickening.
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