Classic Garlic Mayonnaise
1 Cup Soy Milk
1 Tablespoon Ale and Brown Sugar Mustard (Day 172)
1 Tablespoon Lemon Juice
1 Teaspoon Salt
4 Cloves Garlic
1 Cup Olive Oil
Place all ingredients except oil in a blender and process briefly. With the blender running, add the oil in a very thin, steady stream until it turns very thick. The stream needs to be really slow and thin or the mayo will not thicken. The thickening will not happen gradually, but all at once. It should take several minutes to add the oil. Transfer to a jar and store in the refrigerator for up to 1 month.
Goes well in dips and sauces.
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