2 tablespoons chopped fresh parsley leaves
4 cloves garlic, peeled
1 1/2 cups olive oil
2/3 cup well-drained silken tofu
1/4 cup fresh lemon juice
1/4 cup red wine vinegar
1 tablespoon ramp bulbs
1 tablespoon lecithin granules
1 teaspoon mellow (light-colored) miso
1/2 teaspoon turmeric
1 teaspoon freshly ground yellow mustard seeds (1/2 teaspoon seeds)
1/2 teaspoon dried thyme, finely crumbled
1/2 teaspoon dried marjoram, finely crumbled

1. Chop the parsley and garlic in a food processor or by hand.

2. Add the remaining ingredients and process until smooth (or chop the vegetables by hand and mix in the ingredients with a whisk or fork).

3. Transfer the mixture to a medium-size saucepan and heat the sauce through over medium-low heat, stirring often.

Don’t allow the sauce to come to a boil or it will lose its texture. (If the sauce comes to a boil, beat in more tofu.)

Béarnaise Sauce à la Brill will keep, tightly covered, in the refrigerator for 5 days.

Makes 4 cups