2 fl oz/60 ml refrigerated or frozen egg substitute, thawed, or 1 large egg
4 teaspoons fresh lemon juice
1 tablespoon finely chopped fresh Basil or 1 teaspoon dried Basil, crushed
1 tablespoon finely chopped fresh Thyme or 1 teaspoon dried Thyme, crushed
1 tablespoon Dijon Mustard
1/2 teaspoon Salt
8 fl oz/250 ml Olive oil or salad oil
Artichokes or Asparagus
4 medium to large globe artichokes or 1 lb/500 g asparagus
Fresh Lemon juice
1. For Mayonnaise, in a blender container or food processor bowl combine egg substitute or egg, lemon juice, Basil, Thyme, Mustard, and salt. Cover and blend for 5 seconds. With machine running at high speed, gradually add oil through hole in lid or feed tube, blending till smooth.
2. For artichokes, trim stems and remove loose outer leaves. Cut off 1 in/2.5 cm from tops; snip off sharp leaf tips. Brush cut edges with lemon juice. Place in a steamer basket over water in a large saucepan. Bring to boiling; reduce heat to simmering. Cover and steam for 20-25 minutes, or till a leaf pulls out easily. (Or, for Asparagus, wash; scrape off scales. Break off woody bases where spears snap easily. Place in a steamer basket over water in a covered saucepan. Steam for 5-8 minutes, or till crisp-tender.) Remove from steamer basket.
3. Serve artichokes hot or chilled, with mayonnaise. (For asparagus, arrange spears on 4 serving plates; spoon over some of the mayonnaise.) Store any leftover Mayonnaise in an airtight container in the refrigerator for up to 1 week.