Title: Eggless "Mayonnaise"
Categories: Spread
Yield: 1 Servings

1	cn	Evaporated milk (5.33 oz)
1	c	Vegetable oil
		Juice of one lemon
1/2	ts	Chicken-like seasoning
	ds	Garlic calt
	ds	Seasoning salt

Pour evaporated milk into blender. Through top of blender, gradually add oil, pouring in a constant, thin stream. This will make a while emulsiion.

Pour into small bowl. Add seasonings and mix well. Add lemon juice last, because as soon as you add it, the dressing will begin to set up. Keep stirring until mayonnaise is a good consistency and the little lumps have disappeared.

Store in refrigerater. This won't keep as long as commercial mayonnaise, but it will keep several days. Use ust as you would mayonnaise or salad dressing.

The Sandwich Book

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