Wild mustard seed mayonnaise
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Wild mustard seeds or commercial yellow mustard seeds |
| 1 | teaspoon | White pepper |
| 1 | teaspoon | Tarragon |
| 2 | tablespoons | Flaxseed |
| 2 | larges | Garlic cloves |
| ¼ | cup | Fresh parsley |
| 1 | pack | (16-oz) silken tofu |
| ¼ | cup | Olive oil |
| ¼ | cup | Light miso |
| 2 | tablespoons | Lecithin granules |
| ½ | teaspoon | Tumeric |
| 1 | Lime; juice of | |
| 2 | tablespoons | Wine vinegar |
| 1 | tablespoon | Crushed hot pepper flakes |
Directions
Grind the mustard seeds, white pepper, tarragon and flaxseed in a spice grinder or coffee grinder. Finely chop the garlic and parsley in the food processor. Add the spices and remaining ingredients to the food processor.
Process until smooth.
Yield: 2 cups
Recipe by: Cooking Live Show #CL8985 Posted to MC-Recipe Digest V1 #902 by "Angele and Jon Freeman" <jfreeman@...> on Nov 12, 1997