Root your health
Summer Salad Jars
Prep
cook
serves
5 min
10 min
2
Ingredients
¼ cup Aquafaba (brine of chickpeas) or almond milk
½ tsp Ground mustard
2 tsp Apple cider vinegar or lemon juice
¼ tsp Salt
3 tsp Coconut sugar
1 cup Avocado oil or Sunflower oil
¼ tsp Black pepper
Method
- Add aquafaba, ground mustard, salt, pepper, coconut sugar and apple cider vinegar to a blender of choice or container of an immersion blender or even an electrical whisk. Blend on high for a few minutes until well combined.
- Measure out oil in a measuring cup. Then with the blender or electrical whisk at high speed, slowly stream the oil in a period of 1-2 min to create the emulsion.
- If it is too thin add a little bit more oil, taste and adjust seasoning to fit your pallet.
- Use immediately or transfer to an airtight container and cool down for 4 hours to thicken up. Can be stored for 2-3 weeks.
Notes
If you like spicy the way, I mix in 2 tsp sriracha sauce and 1 tsp chilli flakes to the sauce as your final step to complete the recipe.
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