Horseradish Mayonnaisevegan Food

VEGAN MAYO

Steps:

• Combine soy milk, apple cider vinegar, Dijon mustard, and sea salt in a blender; blend until smooth. Slowly add oil while blender is running in a thin steady stream. Vegan mayonnaise should be thick, but still runny. If it is too thin, turn on blender again and add more oil.

HORSERADISH MAYONNAISE

Steps:

• Use a vegetable peeler or a knife to peel the surface skin off of the horseradish.
• Using a microplane grater, grate up about 4 hefty tablespoons of the stuff.
• Add to your mayonnaise and add the lemon juice, hot sauce, salt and prepared horseradish.
• Cover, and let rest in the refrigerator until ready to use.

HORSERADISH MAYONNAISE

Steps:

• Mix all ingredients together.
• Cover and chill until ready to serve.
• Store in an airtight container in refrigerator up to 1 week.

HORSERADISH GARLIC MAYONNAISE

Steps:

• In a blender combine the garlic, horseradish, olive oil, and vinegar and process until smooth. Transfer to a mixing bowl and add mayonnaise. Season to taste with salt, fold in the parsley and serve with beef.

HORSERADISH MAYONNAISE

Steps:

• Use a vegetable peeler or a knife to peel the surface skin off of the horseradish. Using a microplane grater, grate up about 4 hefty tablespoons of the stuff. Add to your mayonnaise and add the lemon juice, hot sauce, salt and prepared horseradish. Cover, and let rest in the refrigerator until ready to use.

CREAMY HORSERADISH AND GREEN BEAN SALAD

Steps:

• Make the dressing: Whisk together the horseradish, olive oil, vinegar and lime zest and juice with a pinch of salt in a large bowl. Taste for seasoning.
• Cook the green beans: Fill a medium saucepot with water and bring to a boil. Fill a large bowl halfway with ice cubes and add some cold water. Place a colander squarely inside the bowl to make an ice bath. (The colander will keep you from having to pick the beans out from among the ice cubes.) Add salt to the boiling water until it tastes like seawater. Plunge the beans into the boiling water and cook until crisp-tender, 1 to 2 minutes. With a slotted spoon, remove the green beans from the water and transfer to the colander inside the ice bath. Move them around gently so the ice water penetrates the beans and accelerates the cooling process. When fully cooled, drain and arrange in a single layer on a kitchen towel to drain any excess moisture.
• Make the salad: If the green beans are long, cut in half. Toss the green beans in the dressing and toss to coat. Season with salt and pepper. Refrigerate 30 minutes, then stir to coat with the dressing again and marinate at least another 30 minutes and up to 6 hours. Stir in the basil leaves and serve.

HORSERADISH MAYONNAISE(VEGAN)

Steps:

• Put all of the ingredients in a bowl and whisk well to combine. Store covered in the fridge for up to 2 weeks. Enjoy!

TOFU MAYONNAISE

Steps:

• Combine all ingredients in a blender and beat until smooth and creamy.

HORSERADISH MAYONNAISE

Steps:

• Put the egg yolk, mustard, vinegar, salt and pepper in a mixing bowl. Start beating briskly with a wire whisk and gradually add the oil until all of it is added.
• Stir in the horseradish.

RECTOR'S HORSERADISH MAYONNAISE

Steps:

• mix all ingredients well and serve.