The delicious taste of a sweet bread & butter pickle in a cream – no pickles added, just the juice of that which you normally discard. Heaven in a toss-away!
Use as a substitute A-F mayo served cold, or a topping or dipping sauce – served warm. Or, dilute some of it with water and/or light vinegar to taste and blend till smooth to use as a salad dressing!
Makes about 3 cups
about 3 c. sweet pickle juice strained – bread and butter style preferred
3 T. bottled lemon juice
1 T. tapioca flour
1-1/2 t. guar gum powder – level
1/2 t. xanthan gum powder
fresh fine grind black pepper
1/2 c. RICH’S COFFEE CREAMER full strength, thawed
1- Place strained pickle juice and lemon juice into large saucepan over medium-low heat.
2- Sift tapioca flour onto top of hot liquid, whisking immediately till dissolved.
3- Sift guar gum powder onto hot liquid and immediately whisk till dissolved – no lumps – work fast.
4- Now sift and whisk the xanthan gum the same way – whisk and whisk and whisk….till no white spots remain.
5- Add black pepper to taste – whisk.
6- Add RICH’S creamer, whisking immediately. Go about 15 seconds. Reduce heat to low, cook another 10 minutes, whisking often.
7- Turn heat off and let set at room temperature for 1-2 hours till it wiggles a bit when shaken.
8- Place in blender container and blend on low speed to loosen it up, then on high speed till it balls up in the blender.
9- Transfer in covered container and refrigerate till ready to use.
10- As it sets in refrigerator over days it gels more, but still spread and mixes and keeps the mouth feel of a mayo substitute for wherever you use mayo.
11- To use as sauce, place an amount in a microwave dish and microwave for 30 seconds or less; depending on your microwave, test it first.
First use over a JUST EGG FOLD microwaved. Delicious!! Melted cheese-like, but lemon-pickled flavored. RICH!
ANIMAL-FREE SOUS-CHEF™ 
One thought on “Sweet Pickle Cream”