Sunday, August 26, 2007

Alternatives to Try

have unearthed a few egg-free versions of mayonnaise.
The Alternative Mayo:
1 x 400g can condensed milk
8 fl.oz (225ml) vinegar
1 tsp dry mustard
salt and pepper to taste
Combine all ingredients in a bowl and mix thoroughly. Store, well covered, in a bowl in the fridge. The recipe says it will keep for weeks (with reason). Serve with salad.

Slimline Mayo:
4 fl.oz (125ml) plain yogurt
2 tblsp. ricotta or low-fat cream cheese
2 tsp lemon juice
2 tsp red wine vinegar
2 tsp apple juice
Put all ingredients into a jar (or blender) and shake vigorously. Makes five servings.
(A feeling of deja vu here, may have already posted this one befoe).

Salad Cream:
half a tsp dry mustard
pepper to taste
3 fl.oz (75ml) evaporated milk
2 fl.oz (50ml) sunflower oil
2 dessp. vinegar
1 tsp sugar
Put the mustard into a bowl with the pepper. Add the evaporated milk and mix well. Slowly beat in the oil. Add the vinegar and the sugar and continue beating. The mixture will thicken.
Store in a screw-top jar in the fridge.
Note: To avoid dark specks, use the fine 'white' pepper that we once used regularly before 'freshly ground black' appeared on the scene.

Wartime Salad Cream:
1 heaped tblsp dried milk
2 tblsp water
pinch salt
tsp sugar
white pepper to taste
half a tsp dried mustard
1 tblsp white malt vinegar
Blend the milk powder with the other dry ingredients, stir in the vinegar until completely smooth. To make it thicker, add more dried milk.