Grind the sunflower seeds as finely as possible and place in a tall container. Add water. Lower the wand into the tall vessel. Mix the water and sunflower flour. Now hold the vessel a little at an angle, about 30 degrees and slowly add the oil. After a short time, a solid mass is created. If the mass is solid, do not add any more oil.
You can now add spices, salt, vinegar, tomato paste and all sorts of ingredients.
This mayonnaise is stable in the refrigerator for about 8 days. It cannot go bad as there is no one in it.
I made the recipe for a dear friend who is vegan and has problems with soy.
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