The quark-linseed oil cream makes an excellent base for a healthy mayonnaise that is every bit as good as the real thing.
This is the basic mayonnaise recipe from Dr Johanna Budwig’s Oil Protein Cookbook.

• 3 tbsp cold-pressed linseed oil
• 3 tbsp quark
• 3 tbsp milk (or 6 yoghurt)
• 1 tablespoon lemon juice
• and/or 2 tbsp apple cider vinegar,
• tbsp made mustard smooth or seeded,
• Pinch salt.

Blend oil and quark very thoroughly then stir in the rest of the ingredients.
Use to top raw veggies or any salad, have on top a slice of bread or as a sandwich filling, use as a dip or as a relish or chutney with a bean dish or curry, use with a baked potato or mash – brilliant with salad potatoes.

Variations
Add in individually or any combination of the following:

• Chopped cornichon/pickled gherkins/dill pickles
• Chopped capers,
• Finely chopped herbs; dill, marjoram, chives, thyme, coriander, parsley, mint
• Chopped chillies
• Mashed garlic
• Soaked, chopped dried tomatoes
• Chopped onions, celery, tomatoes, cucumber, courgette, apple
• Soy sauce
• Caraway seeds, ground and/or whole
• 2 tbs soft cheese, hard cheese, herbed cheese or even blue cheese.
• Chopped walnut, pine nuts
• Black pepper, white pepper
• Olives
• Green pepper corns
• Sweet red and/or green peppers, chopped
• Cayenne pepper
• Saffron
• Horseradish