- Blend the garlic, sunflower sprouts, and oil for about 3 minutes, or until the oil is a nice green color.
- Pour through a fine sieve. Discard the residue from the strained green oil.
- Blend the vinegar, horseradish, and soya milk for about one minute. Once the consistency is thick and creamy, slowly add the green oil.
- If necessary, season with salt.
Ingredients
- 300ml sunflower oil
- 2 handfuls of sunflower sprouts
- 1 garlic clove
- 100ml soya milk
- 1 tsp. white wine vinegar
- 1 tbsp. grated horseradish
