Ingredients
MAYONNAISE BASE
1/3 cup soy milk
½ cup + 2 tbsp sunflower oil
2 tbsp lemon juice, freshly squeezed
¼ tsp saffron
1 ½ cup FAGE Total 5%, 2%, or 0%
1 small beetroot, boiled, peeled and cubed
½ cup spinach
½ tsp salt
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Steps
- MAYONNAISE BASE: Combine the soy milk, sunflower oil and lemon juice in a blender and blend for 2–3 minutes to produce a nice, creamy mayonnaise. Split the mayonnaise into three bowls.
- SAFFRON MAYONNAISE: In the first bowl, combine ½ cup of FAGE Total and saffron and mix with a spoon.
- BEETROOT MAYONNAISE: In the second bowl, combine ½ cup of FAGE Total and cubed beetroot and blend with a hand blender.
- SPINACH MAYONNAISE: In the third bowl, add ½ cup of FAGE Total. Wash the spinach, put it undried into a pan and steam under a lid on medium heat. Squeeze spinach well and let cool before adding to the bowl. Blend with a hand blender.
