Scott Taylor > wrote:

> 3 Tb. strong creamy mustard, such as Dijon or Maille
>
> 1 Tb. wine vinegar
>
> 2 Tb. water
>
> 1 cup oil--half olive, half vegetable oil (I usually use all vegetable oil)
>
> 2 Tb. icy cold evaporated milk

Our problem is also milk...no eggs or milk (or a dozen other things).
Wonder if you can make evaporated rice milk? Or would that just be
pureed rice? ;-)

--
'Tis Herself