This sauce can be used as a classic mayonnaise. But the dish seasoned with it is much brighter in taste and color. The mayonnaise gets thick, holds its shape well, does not leak really good on sandwiches, in any salads. And meat or fish, smeared with this sauce before baking, have excellent taste, aroma and very appetizing appearance. PS Also - the sauce is prepared without eggs. It is safety, and suitable for use in the post.
Carrots of medium size (about 170-200 g) wash, peel, boil until soft, in the usual way or in a steamer.
Apples - I have 1.5 pieces-wash, peel and seed pods, cut into 4 parts, boil until soft.
Cool carrots and apples. You can dry with a napkin.
To connect in a deep casserole vegetable oil, salt, sugar.
Lemon juice and mustard in a smaller version of the amount specified in the ingredients. Add carrots and apples. Grind until smooth with a blender.
Remove the sample. And now add, at your discretion, more mustard, lemon juice and salt. I add another 1 tbsp mustard and 1 tsp lemon juice, sugar and salt is enough for me.
Once again, mix with a blender until fluffy. Pour into jars with lids.
You can use it immediately.
Store in the refrigerator for no more than 5 days (if left standing).Even ordinary potatoes in "uniforms" with this mayonnaise turned out a miracle, how delicious!