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Wild Mustard Seed Mayonnaise




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


MayonnaiseFrom The Wild Vegetarian Cookbook
(Previously posted to Veg-Recipes by Mimi)


List of Ingredients




1 to 2 cloves of garlic -OR- to taste
1/4 cup fresh parsley
one 19 oz (540 g) package silken tofu, drained
1/4 cup olive oil
1/4 cup light (mellow) GF miso
2 tbsp (6 tsp) lecithin granules
1 tsp any edible wild mustard seeds -OR- commercial yellow mustard seeds, ground
1 tsp white pepper, ground
1 tsp tarragon, ground
1/2 tsp turmeric
juice of 1 lime (2 tbsp)(30 ml) -OR- 2 tbsp (30 ml) lemon juice
2 tbsp (30 ml) red wine vinegar (may substitute)
1 tsp dried hot pepper, ground, -OR- 1/2 tsp cayenne hot pepper
1/4 tsp liquid stevia (optional)

Recipe



Finely chop the garlic and parsley in the food processor with the chopping blade, or chop finely by hand.

Add all the remaining ingredients and process or hand-mix until smooth.

Use on vegetables, and in sauces, sandwiches and salad dressings.

Makes 2 cups.
Author's Notes: Some wild mustards have seeds you can gather in abundance and use as you'd use commercial mustard seeds. They're great in this wild mayonnaise. Use the result on sandwiches or as a salad dressing.