Riversong Brown Mayonnaise

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From the Vitality Food Feature ‘DRESS UP YOUR GREENS‘.

As far as I know, I am the creator of this zippy mayo-substitute. I make up lots of this tangy purée and use it to replace real mayonnaise and as a spread for grilled fish, tossed with rice or mixed with anchovies for crackers. It’s one of those condiments that will prove to be so versatile in the kitchen.


  • 2 onions, peeled and quartered
  • 1 leek, trimmed, washed and coarsely chopped
  • 4 cloves garlic, peeled and halved
  • 3/4 cup olive oil, divided
  • 3 Tbsp chopped basil
  • 1/2 tsp salt
  • 1/4 cup balsamic vinegar

1) Spread onions, leek and garlic on baking sheet. Drizzle with 1/4 cup oil. Roast in hot oven at 450° F for 15 to 20 minutes, until browned, stirring frequently.

2) Remove vegetables from oven and spoon directly into a small bowl. Stir in 1/2 cup olive oil, basil and salt, cover and allow to sit overnight or at least four hours to blend flavours. Purée vegetable mixture with vinegar in food processor and store in an airtight container in refrigerator.

3) To use as a dressing: Whisk together three Tbsp purée with 1/2 cup orange juice.

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