1 small can evap. milk
1 c. veg. oil
juice of one lemon
1/2 tsp.chicken like seasoning
dash garlic salt
dash seasoned salt
Pour evap. milk into a blender.
Gradually add oil, pouring in a thin, constant
stream. This will make a white emulsion.
Pour into a 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 til the
mayo is a good consistency and the little lumps have
disappeared.
Store in refrigerator. This will not keep as long as
commercial mayo but will keep several days.
Use just as you would mayo or salad dressing.
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