Recipes :: entrees - appetizers - desserts - miscellaneous
Carrot mayonnaise (eggless) posted by lasberry


3 carrots, peeled, chopped and steamed or boiled until tender
1 cup of canola oil
sea salt
lemon juice


Put the carrots in a blender. Turn on on low and add slowly the oil, as a thin stream until it is all absorbed by the mix and looks like mayo. Add salt and orange juice to taste. Refrigerate.

This can be used as a dip, as a salad dressing, or with boiled chopped potatoes, sweet peas, and topped with olives and tomatoes as a Mayo Dish.

add comment
0 users logged in: