Eggless \"mayonnaise\"

Yield: 1 servings

Measure Ingredient
\N \N -From the Kitchen of Lawrence & Cindy Kellie
1 can Evaporated milk (5.33 oz)
1 cup Vegetable oil
\N \N Juice of one lemon
½ teaspoon Chicken-like seasoning
\N dash Garlic calt
\N dash Seasoning salt

Pour evaporated milk into blender. Through top of blender, gradually add oil, pouring in a constant, thin stream. This will make a while emulsiion.

Pour into small bowl. Add seasonings and mix well. Add lemon juice last, because as soon as you add it, the dressing will begin to set up. Keep stirring until mayonnaise is a good consistency and the little lumps have disappeared.

Store in refrigerater. This won't keep as long as commercial mayonnaise, but it will keep several days. Use ust as you would mayonnaise or salad dressing.

The Sandwich Book

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