When making Swedish Dill Sauce earlier in the year I realised not only was it vegan, but I could probably make a vegan mayonnaise by varying the ingredients slightly.
Yesterday I tried, and the resulting was so moreish that I forgot to take a photo until after I'd stirred it all through raw sliced fennel.
1 tbsp Dijon mustard
1 tbsp cider apple vinegar
150 ml sunflower oil
Salt
Place mustard and vinegar in a small liquidiser jug and blitz with a wand until incorporated.
Add the oil one tablespoon at a time, blending well after each spoonful, until all the oil has been added and the mixture has thickened. If too thick, add a few more drops of vinegar and mix in well to loosen. Season with salt to taste.
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