1/2 cup almonds, blanched
1/4 cup soy milk
1 tsp nutritional yeast
1/4 tsp garlic powder
1/4 tsp seasoned salt
1/4 cup soy milk
1 1/4 cup oil, sunflower
3 tbsp lemon juice
1/2 tsp cider vinegar
Directions
Water can be substituted for soy milk.
Process almonds to fine powder in blender or food processor. Add soy
milk, yeast, garlic powder, and salt. Blend well, then add remaining
soy milk to form smooth cream.
With blender running on low, remove insert in top and drizzle in oil
in thin stream until mixture is thick. Keep blender running and add
lemon juice and vinegar. Blend on low for 1 minute longer, to allow
mixture to thicken to desired consistency.
Refrigerate tightly sealed; this will keep 10-14 days in
refrigerator.
Yields 1-1/2 to 2 cups Note: Do not be discouraged if, on occasion,
your Almonnaise does not thicken to your expectations. Homemade
mayonnaise products are among the most sensitive to prepare, and
sometimes they just don't respond. This recipe has been made
successfully by many people, but once in a while it fails even for me
[the author of The American Vegetarian Cookbook]. For every failure,
however, I've had hundreds of successes that make it worth the small
risk.
-from The American Vegetarian Cookbook Posted by J.PRINCE13 [Dale]
MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook
echo moderator at net/node 004/005
Servings: 4 servings
Almonnaise Recipe brought to you by Recipe Ideas
Categories: Appetizer; Beverage; Fruit; Nut; Vegetable; Vegetarian
The History of Recipes
It is possible to track the history of `recipes` way back into ancient history, in fact as far back into history as the Egyptians, and potentially, even further back. Having said that, mostly, these early cook books were just basic hieroglyphic recipes for preparing meals.
In fact, the most ancient recipe discovered so far, according to food historians is a collection of tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel exhilarated. Progressing into The time of the romans around 25BC a roman called Apicius compiled a few documents detailing recipes prepared by his fellow Romans. In his publication, he recounts how the meals of wealthy Romans were split into hors d`oeuvres, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also informs us how the Roman cooks were skilled in the use of a wide range of spices, including some that we all recognise for example bay, fennel and dill. During the next few hundred years, the rich and powerful families of Europe competed to serve the most exotic meals, and consequentially chefs and their recipes were greatly in demand. Nevertheless, it wasn`t until the 1800s that fine cooking and cookery books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, spent years to assembling, testing, and writing down recipes common in their social group. By the time we get to the twentieth century, cookery publications are highly popular mostly due to better eduction, more spare time and being a little richer. Like it or not, the introduction of TV brings us TV cooks and the recipe books that accompanied them. And that pretty much brings us to the present day and the invention of the internet, permitting us all to access thousands of recipes just like those on this recipe site. |
We hope you enjoy this Almonnaise recipe.
