SAUCE PARISIENNE (EGGLESS MAYONNAISE)
About 1 cup
This rich, tangy French sauce is traditionally made with petit-suisse cheese, but cream cheese is a good substitute. Serve well chilled.
Process in a food processor until smooth and creamy:
- 5 ounces cream cheese, Neufchâtel, or petit-suisse cheese
- (¼ teaspoon sweet or hot paprika)
With the machine running, add in a slow, steady stream:
- 5 tablespoons vegetable oil
Add in a slow, steady stream:
- 2 tablespoons lemon juice
Blend in:
- ½ teaspoon salt
- ½ teaspoon white or black pepper
Stop the machine and scrape down the sides. Taste and adjust the seasonings. Transfer to a bowl, cover, and chill. The sauce will keep, covered and refrigerated, for 2 weeks.
Stir in before serving, if desired:
- (2 tablespoons chopped chervil)