EGGLESS MAYONNAISE
This is a very old recipe for a Spanish/Portuguese condiment recently highlighted by David Leite, the founder of Leite's Culinaria, in his book, "The New Portuguese Table." David learned the recipe from Ilda Vinagre, a chef in Portugal (who, in turn, had learned it from a cook in Brazil). It is silkier and lighter than regular mayonnaise, tasting a bit like olive-oil-whipped cream. Great for those who cannot eat eggs and miss the mayo in their sandwiches!
Provided by Raquel Grinnell
Categories Very Low Carbs
Time 2m
Yield 1 cup, 16 serving(s)
Number Of Ingredients 7
Steps:
- Combine cold milk, lemon juice, garlic, and pepper in your blender. Blend on high for 30 seconds.
- Combine oils. While blending on high speed, slowly pour in the oil a few drops at a time, and gradually increase this to a fine thread until the mixture thickens and resembles a soft mayonnaise. You may need more or less oil.
- Season with salt to taste. The mayonnaise will last up to 1 week in the fridge. Servings: approximately 16 tablespoons.
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