Pinzimonio mon amour!
This is one of the aperitivo I made this year with the help of friends and colleagues Dora and Paolo.
Fresh vegetables and seasonal fruit with sauces.
Here I propose the recipe of: vegan mayonnaise.
100 ml soy milk (make sure it does not have sugar, often add it) at room temperature
150 ml corn seed oil
1/2 lemon (filtered juice with a colander)
1/2 teaspoon of turmeric
1 teaspoon crumbled dry sage
a pinch of salt up
In a high-rimmed container, put all the ingredients in it, operate the immersion blender and blend until the milk with the soy and lemon will stand (maximum one minute). Place in the refrigerator, so the mayonnaise will be even more solid.