All-Tofu Mayonnaise
Source of Recipe
This Can't Be Tofu! by Deborah Madison
Recipe Introduction
Here's an all-tofu mayonnaise, but your family may never suspect, especially if you add a tablespoon or more of prepared mayonnaise a good idea if you're nervous about it. This will keep, refrigerated, for up to five days.
Makes: about 1 cup
List of Ingredients
6 ounces soft tofu, well drained, or 1/2 box silken tofu
2 tablespoons prepared mayonnaise (optional)
1/3 cup olive oil
1 small garlic clove
2 teaspoons Dijon mustard
2 1/2 teaspoons fresh lemon juice or vinegar (red or white wine)
Salt and freshly ground white pepper
Recipe
Put the tofu in a food processor with the mayonnaise, if using, and oil. Puree until smooth. Scrape down the sides.
Add the garlic, mustard, lemon juice, and 1/4 teaspoon salt, and puree until smooth. Taste for salt and season with a little pepper. Scrape into a bowl and refrigerate until ready to use.
Mustard Mayonnaise
Increase the mustard to 4 to 5 teaspoons, or to taste.
Garlic Mayonnaise
Coarsely chop 4 to 6 cloves unblemished garlic. Pound in a mortar with 1/2 teaspoon salt until the garlic breaks down to a smooth puree, then stir it into the mayonnaise.
Saffron Mayonnaise
In a small mortar, grind 2 pinches saffron then cover with 1 tablespoon boiling water. Let steep several then stir it into the mayonnaise.
Pepper Mayonnaise
Puree 1/2 cup roasted peppers until smooth with 1 garlic clove and a pinch of cayenne and add it to the mayonnaise.
Mayonnaise with Capers and Fines Herbes
Stir into the mayonnaise 2 tablespoons rinsed capers, 1/4 cup chopped parsley, 2 tablespoons each chopped tarragon and snipped chives.
Chlpotle Mayonnaise
Add 1 teaspoon pureed chipotle in adobo sauce into the mayonnaise. Taste and add more if you prefer it hotter. In place of lemon in the mayonnaise, use fresh lime juice.
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