Louise Hagler
Makes about 1 1/2 cups
This is the vegan version of the French garlic mayonnaise often served with seafood, but great with roasted potatoes, artichokes, greens, and greens beans. Early harvest garlic is much milder than garlic that has been sitting around for a while and sprouted, so adjust the amount of garlic you use to taste. Tofu takes the place of eggs in the mayonnaise.
Chop in a food processor as finely as possible, or press with a garlic press:
- 3-6 large peeled garlic cloves, any sprouts removed
Add and process into a paste:
- 1/2 teaspoon salt or 1 tablespoon sweet white miso
- Add and process until smooth and creamy:
- 1/2 pound soft tofu
- Juice of 1/2 lemon (about 1 tablespoon or to taste)
- 1/4 cup olive oil
- 1 tablespoon Dijon mustard (optional)
- freshly ground white pepper to taste
- Process until smooth and creamy while dripping in:
- 1/2 to 3/4 cup olive oil
Dr. Judith Orloff MD
Barry Bittman MD
Dr Jacob Teitelbaum MD