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Recipe.

200ml (6.8 fl oz) sunflower oil + 100 ml (3.5 fl oz) milk (or soy milk) + 2 tablespoons of lemon juice + 1 pinch of salt.

In a tall glass, (like a blender) pour the oil, milk, lemon juice and salt. With an immersion blender, blend at medium speed until the mixture thicken. This operation is quite fast. Put the mayonnaise in the fridge to rest and serve with your favorite recipe. I love spreading it on soft milk bread to be stuffed with zucchini cut lengthwise and sauteed in a pan with olive oil, garlic and chili pepper. Or with Tropea red onion chopped and sauteed for 20 minutes in a pan with olive oil and water. Delicious to be served as an aperitif.

maionese vegana

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