Yield: Yields about 2 cups.
What makes this spread such a marvel is its “milk mayonnaise” base, an eggless emulsion of milk and vegetable oil. It creates a luscious, neutral canvas, allowing the flavor of the olives to take center stage. You can make the base of the spread 3 days ahead and stir in the olives when ready to serve.
Scoop the spread into a serving bowl, cover with plastic, and refrigerate until ready to serve, up to 3 days. Just before serving, stir in the olives. The spread will thicken a bit more when the olives are added. If it thickens too much, thin it with a bit of milk.
Serve with the toasted baguette slices.
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I have made this three times, carefully following directions in the recipe and in these reviews, in both my food processor and in a blender. It has never set up, but just comes out liquid. The taste is divine, hence my continued efforts to get it to work. I use it for salad dressing, but continue to wish I could make the dip. I would like to figure out the problem ... Perhaps run the blender on a slower speed? I am using pure.
I love this. I'm usually not a fan of mayonnaise, especially store bought which I can't even swallow. On the rare occasions I need some mayo I have to make my own and as pasteurized eggs aren't available in Germany I make this one for health concerns ( especially in summer). Therefore I don't use anchovy, but a little sugar and lemon juice. Never had problems with it not thickening.Thanks for this great recipe!
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