Mayonnaise Substitute

Well, this one did not turn out as well as I thought it would. Evidently soy milk and cow’s milk both gel when used in this recipe, but Almond milk is too watery and doesn’t. It tastes OK but makes the dish watery.

Ingredients

1/2 cup of milk
1/4 teaspoon mustard
2 teaspoons of lemon juice
Dash of salt
1/4 teaspoon of paprika
6 teaspoons of vegetable oil

Directions

1. Combine the milk, mustard, lemon juice, salt, and paprika in a blender. Use a low setting and do not over mix. Slowly add the oil, one drop at a time. This will cause the mixture to thicken. Once all the ingredients have been added, mix until a smooth texture is achieved. As with regular mayonnaise, keep it refrigerated.

Makes about 3/4 cup.