| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
|
1 |
servings |
INGREDIENTS
| 1 |
c |
Tofu |
| 1 |
ts |
Dijon mustard; (up to 2) |
| 3 |
tb |
Lemon juice |
| 1/2 |
c |
Oil |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
Yield 1-1/2 cups
Blend tofu and seasonings together with 1 tbsp of lemon juice. Blend at
high speed, and slowly add oil and remaining lemon juice alternately until
mixture becomes thick. Store in the refrigerator. Will keep for several
weeks. Use in dressings, dips, on sandwiches, in tuna or salmon, etc.
Posted to JEWISH-FOOD digest by Brenda Kosky <bkosky@kosky.com> on Dec 24,
1998, converted by MM_Buster v2.0l.
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