Saturday, October 4, 2008


125ml sweetened soy milk
A pinch of salt
100ml sunflower oil
1 dessertspoon white wine vinegar
1 garlic clove, crushed (optional)
1 tbsp Dijon mustard
25ml flax oil

Put the soy milk and salt in a saucepan and heat until hot, but not boiling.
While whisking the milk with a hand-held blender, add the oil and vinegar.
Still whisking, add the crushed garlic (if using) and the mustard and flax oil.
Refrigerate and use as required. This should keep for up to one week.


template by