Makes: 4 - 6 salad servings
Method:
- Blend all the ingredients except mayo until the garlic and herbs are fully incorporated
- Transfer the dressing to a glass bottle and whisk in the mayo
- Keep in the fridge for up to 4 days
Makes: 4 - 6 salad servings
| Ingredients | Qty | Prep |
| Egg yolks | 6 medium | hard boiled |
| Sugar | 1 tbsp | adjust to taste |
| Vegan fish sauce | 2 tbsp | |
| Lime juice | 1/4 cup | adjust to taste |
| Pepper | 1 tsp | |
| Garlic | 1 clove | |
| Salt | to taste | |
| Herbs of choice | as needed | basil, oregano |
| Mayo | 2 tbsp | as needed |
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