Guest guest Posted February 10, 2002 Report Share Posted February 10, 2002 * Exported from MasterCook * Parsley Aioli Recipe By : The New Vegan Cookbook ~ Lorna Sass Serving Size : 1 Preparation Time :0:00 Categories : Sauces Sda-Veg-Recipes2 (AT) Egroups (DOT) Com Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons lemon juice -- plus more if needed 2 tablespoons olive oil 2 cups tightly packed parsley leaves and tender stems 4 ounces silken soft or firm tofu -- (1/2 cup) 10 large cloves roasted garlic -- peeled 1/2 teaspoon Dijon mustard 1/2 teaspoon salt -- plus more if needed Put the lemon juice and oil in a blender jar, and then add the remaining ingredients. Process until very smooth, about 2 minutes, scraping down the sides of the jar once or twice. Add more lemon juice and salt, if needed, to balance the flavors. Use immediately or refrigerate in a tightly sealed container for up to 3 days. (The color is likely to turn olive, but the flavor will be fine.) Thin leftovers, if necessary, with a little water. Other Ideas: Leftover aioli makes a good topping for baked potato or a dip for raw vegetables. It also makes a fine mayonnaise-like sandwich spread. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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