Easy egg-free mayonnaise.
- 1/2 cup light evaporated milk
- 1/2 cup sunflower oil
- 2 teaspoons rice malt syrup
- 1 - 2 tablespoon lemon juice substitute (Refer to basics page)
||Pour the evaporated milk into a food processor and start to whiz. Add the oil 2 tablespoons at a time. |
||Once all the oil has been added, add the remaining ingredients. Adjust the amount of lemon juice substitute to taste. |
||Process at high speed for a couple of minutes until thick. |
Store in the fridge. It will last for at least a week.
Low chemical / failsafe
Lemon juice substitute recipe.
If salicylates aren't a problem use lemon juice and honey instead of the lemon juice substitute and rice malt syrup.