INGREDIENTS: 3 tablespoons lemon juice 1/2 cup soymilk 1/4 teaspoon salt 1/4 teaspoon paprika 1/4 teaspoon prepared mustard 6 tablespoons vegetable oil DIRECTIONS: 1. Put all the ingredients except the oil in a blender. 2. Blend on lowest speed. 3. Add the oil slowly until the mixture starts to thicken. 4. Continue blending until thickened and smooth. 5. Transfer to a jar and store in the refrigerator.
200 gms/1 cup of unsweetened condensed milk (some people use the regular..i make my own condensed milk.though long process..) 4 tbsp oil (you can use olive/non flavoured cooking oil too) 2 tbsp Lemon juice/vinegar 1.5tsp. mustard powder ( i prefer the big mustards that we use for pickles rather than the small tiny ones used for tempering and ground fresh.) 1/2 tsp freshly crushed black pepper 1/2 tsp of salt. 1 tsp of sugar. Blend them well. and store it in a clean jar in the fridge...if handled well will stay fresh for a month . variation.. you can add mint/ coriander/or any other herb or mixed herb to your liking. you can also add a spoon of crushed roasted garlic
