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Bearnaise Sauce a la Brill

This mock French béarnaise sauce uses American wild leeks (ramps) instead of shallots, as well as tofu and lecithin granules instead of egg yolks. Ramps beat out shallots hands down for flavor, the tofu provides texture, while the lecithin adds the flavor of raw egg yolk without the cholesterol or danger of salmonella.

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

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