Creamy Eggless Mayonnaise Evaporated Milk Recipe 45

Steps:

• Combine the water, sugar, salt, mustard, paprika, vinegar, lemon juice, and powdered milk in a blender. Puree until smooth. With the blender running, drizzle in the oil in a slow, steady stream. If you add it too fast, the mixture will not thicken. Use more or less oil to make it the thickness you like. Store in the refrigerator.

Steps:

• Mixed dry ingredients with milk, beat in vinegar, add oil gradually, beating thoroughly. Use less oil for thinner mixture or thin with evaporated milk before serving.

Steps:

• Put all the ingredients except the oil in a blender.
• Blend on lowest speed.
• Add the oil slowly until the mixture starts to thicken.
• Continue blending until thickened and smooth.
• Transfer to a jar and store in the refrigerator.

Steps:

• Combine cold milk, lemon juice, garlic, and pepper in your blender. Blend on high for 30 seconds.
• Combine oils. While blending on high speed, slowly pour in the oil a few drops at a time, and gradually increase this to a fine thread until the mixture thickens and resembles a soft mayonnaise. You may need more or less oil.
• Season with salt to taste. The mayonnaise will last up to 1 week in the fridge. Servings: approximately 16 tablespoons.