Thread:Boo110/@comment-29088925-20160831030302/@comment-26447331-20160831201259

Jo285 wrote: First -- what are sangers?

Sorry for keeping you on tenterhooks but it was past my bedtime and I could no longer see straight.

The recipe is no secret and I am including the slight variations that I have made. The biggest one is that I double the original recipe and make it in a 1 litre glass sealer jar with a mouth large enough for my immersion blender to easily fit in. So I make it in the same jar that I store it in. Here you go:

2 cups oil (my favourites are organic avocado or sunflower oil. Safflower and some olive oils wouldn't set for me.)

2 eggs, 1 tsp salt, 1 tsp dry mustard (though I like to also add a little prepared Dijon mustard), 2 to 4 cloves peeled garlic, 1/4 cup vinegar (my favourite is red wine vinegar), your herbs of choice (mine are dill and cumin but am currently adding turmeric as well for its health benefits)

Place 1/2 cup of oil and all remaining ingredients in jar and whirl until all ingredients are blended. Slowly pour in remaining oil, in a steady stream, until mixture has thickened. Keep refrigerated. I have no idea how long it is good for because it never lasts that long. I told you it was easy. Enjoy!!

Hi Jo, I will definately give this recipe a try, thanks for taking the time to write it out. Will let you know how I go.

Sanger = sandwich. Oh look I'm teaching you Aussie.👻🙋🏻💐