If you're like me you love mayo! This healthier, vegetarian-style mayo version is light but still maintains that creamy mayo texture and flavor that we all know and love. The chervil and garlic come from the original roots of mayonnaise in Spain (I bet you thought it came from France – nope) and add a different flavor that I think you’ll love. This ‘mayo’ also makes a great dip for steamed artichokes or, with 3-4 cloves of garlic, an aioli.
Ingredients: For 3/4 cup
- 3 tablespoons lemon juice
- ½ cup soymilk
- 1 small garlic clove, minced fine
- ¼ teaspoon ground white pepper
- ¼ teaspoon fresh ground sea salt
- ¼ teaspoon paprika
- ¼ cup fresh chervil leaves, chopped
- ¼ teaspoon prepared mustard
- 6 tablespoons canola oil
Directions:
- Blend all ingredients, except canola oil and chervil, on medium speed for 30 seconds, until frothy.
- Turn the blender on high and very slowly drizzle in the oil - the mixture will start to thicken.
- Continue blending and slowly drizzle the oil in until thick and smooth.
- When the sauce is thick, remove from blender and stir in the fresh chopped chervil, chill and serve.
**Do not rush this! The process of slowly incorporating the oil into an emulsification should take several minutes and is a crucial element to the success of this sauce. Transfer to an air tight jar (Mason jar is best but any will do) and store in the fridge.
Nutrition (1 Tablespoon): Calories = 90; Total Fat = 9grams; Saturated Fat = 1 gram; Sodium = 85mg; Total Carbohydrates = 0 grams; Polyunsaturated Fat = 0 grams; Monounsaturated Fat 0 grams; Cholesterol = 0mg
