tastes better after a day in the refrigerator Equipment: stand blender or immersion blender Ingredients 1 cup full fat, low-FODMAP mayonnaise (I like my low-FODMAP Mayonnaise recipe, or Hellmans brand) Ensure no gluten, high-fructose corn syrup, onion or garlic seasonings in the mayo 1 cup Greek yogurt, plain (or lactose-free yogurt) Greek yogurts vary in lactose content, check for your tolerance to a particular brand 1 & 1/4 ounce (weighed) fresh basil leaves, finely chopped 1 tsp shallot infused or garlic infused oil (for hints on shopping for these oils, see my Low-FODMAP Recipe swap blog) 1/4 cup white wine vinegar 2 tablespoons light corn syrup (adjust more or less to taste) 1 teaspoon Dijon mustard (confirm gluten-free and no high-FODMAP additives) Pinch of kosher salt & coarse black pepper Directions In a tall jar (for immersion blending) or blender place all ingredients Blend until well combined Adjust syrup and salt/pepper to taste Transfer to a container, cover, and refrigerate for about 30 minutes prior to use Goes perfectly on a Low-FODMAP Cobb Salad or Low-FODMAP Tossed Salad
You may find yourself wanting to add a little more or less of the rubbed sage and/or Poultry Seasoning
Composition & care Main material: 80% polyester, 17% polyamide, 3% elastane Ornaments: 86% polyester, 12% polyamide, 2% elastane Pocket lining: 80% polyester, 17% polyamide, 3% elastane Hand wash Do not bleach Do not tumble dry Iron at a maximum temperature of 110C without steam F/ - Professional dry clean, with hydrocarbon solvent, gentle treatment Discover all our care advice to prolong the life of your Maje pieces, season after season
soft stretch satin
