Getting closer:
Mix milk and oil in a bowl.
Blend with a hand blender, holding the blender at the bottom of the container for the first few seconds.
Add the lemon juice, mustard, sugar and salt.
Mix until the sauce is thick and compact.
You can add dried or chopped parsley.
When the sauce is ready, transfer it to a clean, dry glass container and store in the refrigerator.
TIP: Check the expiration date of the milk you used in the sauce and use the sauce before this date.
Finished. You can serve it with your favorite dishes.
Second recipe: mayonnaise with sour cream
Excellent light homemade mayonnaise, which will undoubtedly come in handy when preparing a Christmas salad.
In addition to its good flavor, it has an additional advantage, compared to commercial mayonnaise, it is much more dietary, so you can enjoy it without worrying about the “Christmas” kilos.
It combines well with many salads, but you can also use it as a dressing for meat or fish.
We need:
1 cup low-fat sour cream
1 small onion
1 canned cucumber
1 tablespoon olive/rice oil (or sunflower oil)
1 tablespoon pickled cucumber
1 teaspoon mustard
1 teaspoon soup seasoning
A pinch of salt and black pepper
Continued on the next page
