vegan - Vegan Bearnaise Sauce

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* Exported from MasterCook *

 

Vegan Béarnaise Sauce

 

Recipe By :

Serving Size : 16 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 cups white wine

1 cup red wine vinegar

5 tablespoons minced shallots

4 tablespoons minced parsley

4 teaspoons chopped tarragon leaves

2 bay leaves

Zest from 2 medium-sized lemons

1 tablespoon black pepper

1/2 teaspoon turmeric

2 10 1/2 oz packages firm silken tofu

2 tablespoons corn oil

1/2 teaspoon salt

2 tablespoons lemon juice

2 tablespoons softened soy margarine -- (2 to 4)

 

Place the wine, vinegar, shallots, parsley, tarragon, bay leaves, lemon zests,

pepper, and turmeric in a saucepan. Bring to a boil, and then simmer until

reduced to about 3/4 to 1/2 cup of liquid. Remove the bay leaves.

 

Blend the tofu and corn oil until smooth. Set aside. When the wine mixture is

ready, add it to the blended tofu, along with the salt, lemon juice, and

margarine and blend to a smooth sauce. This sauce will keep, refrigerated, for 7

to 10 days.

 

© 1999 Friendly Foods © 1994 Ron Pickarski, © 1999 Lifestyle Software Group

 

 

 

Source:

" http://food.women.com/food/recipes/DisplayRecipe.jsp?id=frie0174.htm &

ource=friendlyfood & sys=sys "

 

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Per Serving (excluding unknown items): 65 Calories; 3g Fat (51.4% calories from

fat); 3g Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 83mg

Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2

Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0