Rosemary Aioli

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* Exported from MasterCook *

 

Rosemary Aioli

 

Recipe By :The Voluptuous Vegan - Myra Kornfeld

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 small head garlic or 1/2 medium head

2 tablespoons extra-virgin olive oil

PLUS

1 teaspoon extra-virgin olive oil

1/2 pound silken tofu

1 teaspoon mustard powder

1 teaspoon fresh lemon juice

1 teaspoon salt

pinch white pepper

1 teaspoon finely chopped fresh rosemary

 

In Holland and Belgium, mayonnaise is the preferred dipping sauce for pommes

frites, or French fries. In this version, the tofu does a real disappearing act

with magical results. What you have is a flavor-packed dip with a fraction of

the oil of standard mayonnaise. You might be tempted as I am to put dollops of

the aioli on practically everything, especially simple vegetables and baked

potatoes. The aioli improves as it sits, so allow at least 20 minutes for the

flavors to marry.

 

Preheat the oven to 375F. Remove the papery outer skin of the garlic and cut

off the top fifth. Place the garlic on aluminum foil and drizzle with 1

teaspoon of the oil. Wrap the garlic completely in the foil and place on an

oven rack to roast for about 30 minutes, or until soft. Squeeze the softened

garlic out from their skins.

 

In a food processor fitted with a metal blade, combine the garlic, the remaining

2 tablespoons of oil, the tofu, mustard powder, lemon juice, salt, and pepper.

Process until smooth. Add the rosemary and pulse to combine. Pour into a bowl

and let sit for 20 minutes or so before using.

 

 

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Per Serving (excluding unknown items): 287 Calories; 32g Fat (98.4% calories

from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

2132mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 6 1/2 Fat.

 

 

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