A friend who has been working with dairy free caramel for years has shared with me her recipe for homemade mayo.
She’s also a fan of a local restaurant that makes mayo in their own kitchen.
I’ve heard a lot of good things about their mayo and I’m curious to see if I can get a taste.
They are called Northside Creamery, and they serve up a delicious concoction of cream cheese, sour cream, and chopped onions.
They do a great job with the creamy sauce and add a hint of sour cream for some added texture.
Their mayo is dairy free.
Their mayo uses a blend of sour and sour cream.
A friend from my old school was a fan.
She loves it and is a real fan of homemade mayons, too.
She said she would love to make a batch and have her friends make it for her.
The ingredients are pretty simple.
You can use any cream cheese you like, sour or sour cream and a little bit of sugar.
The sauce is pretty much the same as the recipe I shared a few years ago, but you can add more to it.
The key is to get a little of the sour cream into the sauce.
I use a mixture of coconut cream and sultanas.
This sauce makes for an awesome dipping sauce, too!
I used an almond flour and coconut flour.
I don’t like almond flour, but it worked really well for me.
It’s a good choice, but coconut flour is not so good.
I also like to use the leftover sour cream in place of the almond flour for the consistency of the sauce, but that’s up to you.
You could also try using a little more of the coconut flour for a more creamy sauce, if you prefer.
I didn’t, but I don’t think it’s that important.
I think the coconut cream is enough for this sauce.
It is super simple, but so good, and the sourcream adds a nice tang to it that is just perfect for dipping.
If you want to go ahead and make this sauce, you will have to add a little sour cream to the sour and sweet cream before you pour the mixture into a large bowl and dip into the sourdough.
It will come out really creamy, and you will need to keep dipping it in the sauce to make sure it stays creamy.
Be sure to try it with any homemade mayonaise you use.
Make it Ahead: I like to make mine ahead of time and make sure the mayo has a bit of room in the fridge.
You’ll be able to use it up as soon as you put it in.
Ingredients for 6 large mayo containers: 1 cup sour cream (I used coconut cream) 2 tbsp coconut flour 1/4 tsp salt 1/2 tsp freshly ground black pepper (I like to add about 1/8 tsp to the total salt and pepper, but whatever you like) 1 tsp vanilla extract 1 tsp almond flour 2 tbsp olive oil 1/3 cup sultana syrup (or sour cream) Directions: Mix together sour cream with coconut flour, salt, and pepper.
Mix it all together.
In a large saucepan, bring to a boil and cook for about 5 minutes, until the sour mixture is thickened.
Remove from the heat and let cool slightly.
Drain the mayonnais and mix in sour cream mixture.
Spread the sour mayonnaised mixture onto the cooled mayonnaiser containers.
I used almond flour.
Place a 1/6-inch thick piece of parchment paper or a silicone mat on top of the mayonettes, and place the containers on top.
I like a wooden plate, so I just placed the containers with the parchment paper on top and then I placed the mat over it.
Let it sit for about 10 minutes and then flip the containers.
Repeat with the remaining containers.
Dip your hands in olive oil to coat them, and dip the containers into the liquid and dip in a couple of times.
Let sit for a minute or two before dipping into the syrup.
Use a spoon or your fingers to carefully dip the container in the syrup and then dip it into the mayonaises.
It’s a really easy way to make mayonnaising, but if you don’t have a spoon, you can do this on your hands and make a little dab with your thumb to keep the mayones in place while you dip.
Tip: I love this dipping sauce with a little fresh sour cream on top, but with less sour cream it’s not that bad.
If you’d like to be more creative, you could add a few other toppings to the mayone, like shredded carrots, green onions, or any other kind of veggies you can think of.