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Parsley Mayonnaise

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Serve this versatile mayonnaise with a platter of raw vegetables such as carrot or celery sticks, sliced cucumber, radishes, broccoli and cauliflower florets, or as a sauce with cooked potatoes. Makes one three-quarter cup (185 ml).

Serve this versatile mayonnaise with a platter of raw vegetables such as carrot or celery sticks, sliced cucumber, radishes, broccoli and cauliflower florets, or as a sauce with cooked potatoes. Makes one three-quarter cup (185 ml).

1/2 cup (125 ml) yogurt or kefir
2 tsp (10 ml) lemon juice
1 tsp (5 ml) mustard
1 Tbsp (15 ml) flax seed oil
1/2 tsp (2 ml) balsamic vinegar
1 tsp (5 ml) onion powder
1/4 clove garlic, minced
1/2 tsp (2 ml) herbal salt such as Herbamare, Vegit or Spike
1 Tbsp (5 ml) parsley, finely chopped
1/4 cup (60 ml) quark or cream cheese

In a blender, mix yogurt (or kefir), lemon juice, mustard, oil, vinegar, onion powder, garlic, herbal salt and parsley until emulsified. Pour mixture into a bowl and stir in enough quark (or cream cheese) to the desired consistency. Adjust herbal salt or lemon juice to taste.

Source: alive #235, July 2001

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