Ingredients: 100ml wheat germ oil, 250ml milk, 1 teaspoon gelatin, 1 teaspoon ready-made mustard, 1 teaspoon vinegar, salt and sugar to taste.
Directions: Firstly, prepare mayonnaise as a basis for the dish. Pour 100ml of oil and 50ml of milk into blender tall glass (you’ll need the rest of milk later). Cool it down and whisk until homogeneous mass. Add 1/2 teaspoon of mustard, a pinch of salt, 1/2 teaspoon of sugar, and 3–4 drops of vinegar, and whisk again. You’ll get 170–180ml of ready-made mayonnaise (it should slightly rise in volume). Now cook an additive: soak 1 teaspoon of gelatin in 200ml of milk and let it swell. Then warm up mixture over low heat but do not boil until all gelatin grains completely melt. Add a pinch of salt, a pinch of sugar, and some mustard just on the tip of the spoon. Stir and let it cool down. The resulting mixture should be barely warm or cooled to room temperature. Whisk the basis and the additive with blender until the mixture resembles milkshake. Place the mixture into the fridge for 15–20 minutes and check from time to time. Once the mixture consistency resembles sour cream, whisk again with blender and place into the fridge until thickened. Stir with spoon before eating. If mayonnaise has thickened more than is necessary and resembles a jelly, then whisk it once again just before eating. Do not store ready-made product for a long time.