Five Minute Eggless Mayo (Recipe)

I always feel terrible giving my family mayonnaise or that fake spread.  Either you get a ton of fat or whatever unpronounceable things are in the spread.  But a dry sandwich and plain tuna noodle salad just isn't right!  So, lo and behold after looking for many recipes and tweaking them together, I've come up with a recipe which works quite well.  You will need a stick mixture like this:

Five Minute Eggless Mayo

Note: Makes about 1 1/2 cups and can be stored refrigerated about a week.

1/2 C. milk
1/2 tsp. salt
1 tsp. ground mustard
1 clove minced garlic or about 2 tsp garlic powder
2 tsp. sugar
2 tsp. apple cider vinegar 
1 C. grape seed oil

Using the stick mixer, blend everything except the oil.  Once mixed, add a small amount of oil and a time and blend until it turns into the consistency of mayo.  It will get a little stiffer once refrigerated, but you can use it right away.