Beannaise: White Bean Mayonnaise
- 1¾ cups drained cooked or canned white beans (one 15 or 16 oz can)
- 2 Tablespoons fresh lemon juice
- 1 Tablespoon white wine vinegar or additional fresh lemon juice
- ½ teaspoon salt
- ¼ teaspoon dry mustard
- ⅓ cup extra-virgin olive oil
- ⅓ cup organic canola or safflower oil
- Place the beans, lemon juice, vinegar, salt, and dry mustard in a blender (for the smoothest dressing) or food processor fitted with a metal blade.
- Process until very creamy. With the appliance running, drizzle in the oils in a slow, steady stream through the cap opening in the lid.
- Continue processing until well blended and completely smooth, stopping to scrape down the sides of the container as needed.
- Chill thoroughly before using.
- Keeps about 7 days in the refrigerator May be frozen.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/condiments-and-salad-dressings/beannaise-vegan-gluten-free-nut-free-soy-free
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