Ingredients
1/3 cup Tofu
2 tablespoons Lemon juice
1 1/2 teaspoons Dijon mustard
1 each Garlic clove -- minced
1 teaspoon Anchovy paste -- or anchovy
1/4 teaspoon Salt
1 pinch Sugar -- pinch
1 pinch Pepper
2 tablespoons Parmesan cheese -- grated
1 tablespoon Olive oil
Method of Preparing
In small saucepan of simmering water, poach tofu for 2 minutes; drain,
chop coarsely and let cool. In blender, blend lemon juice, mustard,
garlic, anchovy, salt, sugar and pepper. With blender running,
gradually add tofu, cheese and oil. Transfer to small jar and
refrigerate, covered, for up to 2 days. Makes 1/2 cup.
Thanks
Mac