MILLET MAYONNAISE

1+1/2 c. cooked millet

1 T. tapioca flour

2 T. cashews (blanched almonds could be substituted)

1 t. onion powder

1 t. salt

1/2 t. garlic powder

scant 1/8 t. paprika

3 T. lemon

Place all of the above ingredients in the blender and then add just before blending:

1/2 c. boiling water

Blend until smooth.  This will take several minutes as the millet must be hot to make it smooth.

ALMONDAISE

2/3 c. blanched almonds

2-3 T. fresh lemon juice

1/2 t. salt

3/4 c. water

1 small clove garlic

1/4 c. olive oil

Place almonds in boiling water for 1 minute to blanch.  Peel off skins.  Blend water and almonds on high to make cream.  Add 1-2 tablespoons of water if blades don't move freely.  Add seasonings.  Slowly dribble olive oil into blender, on high, until cream thickens.

Almonaise

This is a great substitute for mayonnaise!

Almonaise                            Makes 2 cups

Make double batch

1/2 cup blanched almonds

1/2 cup water

2-3 tablespoons fresh lemon juice         

1 small clove garlic

1/2 teaspoon salt    

1/2 cup olive oil

If you don’t mind a few flecks of brown leave the almond skins on but if you need a white product, place almonds in boiling water for 1 minute to blanch.  Peel off skins.  Blend 1/2 cup water and almonds on high to make cream. 

Add 1 to 2 more tablespoons of water if blades don't move freely.  Slowly dribble olive oil into blender, on high, until cream thickens.