Vinegar-free Tomato Mayonnaise
Serves: 10
Fibre 0g, protein 0.6g, fat 17g
Calories/serving: 157
WW points per serving: 3
- 1teaspoon fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon dried mustard
- 185ml/ 6floz olive oil
- 1 smalt ripe tomato, peeled , chopped and deseeded
- 2 tablespoons finely chopped basil
1. Place the first 4 ingredients in a blender or food processor and blend well. Add the oil in a slow, steady stream until it is fully blended. Add the tomato pulp to the food processor with the basil. Blend for 30 seconds until well combined. Refrigerate until needed.
