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Reply With QuoteButter.
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Can anyone help me out? Thank you!!
Senior Member
Senior Member
LOL, what sakura said.
Try flavoring some oil and keeping it in the fridge, it will turn buttery.
--Trish (Bork)
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Can't do butter.. dairy does not co-operate with me.
Senior Member
What about an avocado puree with a light olive oil and some bacon fat? Or some type of dairy free avocado crema?
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No avocados either.. I'm picky I know.
Senior Member
This. But I'll go one detail further: slow bake a whole garlic bulb, or 2 or 3 if you fancy them. They become buttery soft. Pop them out of their skins & puree them into some EVOO w/ small bit of sea salt (to taste)& when you want to use some, heat it up a bit & go for it. DELISH!Originally Posted by WaltherHa
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Senior Member
Like hell that's going to taste like mayonnaise.
Use toasted ghee, then, if you can't do dairy. You're not going to get anything as close to the egg yolk as butter/ghee.
Senior Member
[QUOTE=sakura_girl;905192]Like hell that's going to taste like mayonnaise.
Actually tasted pretty damn good! We used it with tuna and then made a garlic sundried aoili with it later on.
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