Ingredients Jump to Instructions ↓

  1. 2 cups Mayonnaise Nouvelle, recipe follows

  2. 1 teaspoon minced fresh garlic

  3. 1 teaspoon chopped green onion

  4. 1 teaspoon chopped fresh flat-leaf parsley

  5. 1 teaspoon chopped fresh oregano

  6. 1 teaspoon chopped fresh basil

  7. 1 teaspoon chopped fresh chives

  8. 1/2 cup low-fat buttermilk

  9. 1/4 teaspoon sea salt

  10. 1/8 teaspoon freshly ground black pepper

  11. 2 cups plain, fat-free yogurt

  12. 2 cups (16-ounces) silken tofu

  13. 1 tablespoon minced roasted garlic

  14. 2 tablespoons fine herb vinegar or white wine vinegar

  15. 1 teaspoon Worcestershire sauce

  16. 1/2 teaspoon hot sauce

  17. 1 teaspoon sea salt

  18. 1/2 teaspoon ground white pepper

Instructions Jump to Ingredients ↑

  1. In a food processor, combine the Mayonnaise Nouvelle, roasted garlic, fresh garlic, green onion, parsley , oregano, basil, and chives. Process until the garlic and herbs are pureed. With the processor on, slowly pour in the buttermilk and season with the salt and pepper. The dressing will be thick and creamy. This dressing will keep for 2 to 3 days in an airtight container in the refrigerator. Per 2 tablespoons: Calories: 15; Protein 2g; Total Fat 0g; Saturated Fat 0g; Carbohydrates 2g; Dietary Fiber 0g; Cholesterol 0g; Sodium 140mg First, make yogurt cheese by draining the yogurt as follows. Line a colander with cheesecloth and place in a bowl. Spoon the yogurt into the colander . Refrigerate and let drain for at least 1 hour. Discard the liquid in the bowl. In a food processor , combine the yogurt cheese, tofu, and garlic. Process until the mixture is pureed, about 3 minutes. Add the remaining ingredients. Process again to combine, about 3 minutes. Adjust the seasoning with additional salt or pepper, to taste. This dressing will keep for up to 2 weeks in an airtight container in the refrigerator. Yield: 4 cups


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