Total Time
10mins
Prep 10 mins
Cook 0 mins

This makes a wonderful dip and eggless mayonnaise substitute from Greece that can be used on cooked meats, combined with leftover chicken to make chicken salad and vegetables. Source of recipe: Mark Bittman's How to Cook Everything

Ingredients Nutrition

  • 1 thick slice day-old bread
  • 1 12 cups stock or 1 12 cups milk or 1 12 cups water
  • 2 tablespoons extra virgin oil, plus more if needed
  • 1 cup walnuts or 1 cup hazelnuts or 1 cup pine nuts or 1 cup blanched almond
  • 2 garlic cloves, peeled (or to taste)
  • 14 teaspoon cayenne (or too taste. Chile, if using, should not be too hot) or 1 teaspoon ground dried chile (or too taste. Chile, if using, should not be too hot)
  • 1 tablespoon lemon juice, freshly squeezed (or to taste)
  • salt & freshly ground black pepper

Directions

  1. Put bread in a bowl and saturate it with some of the liquid.
  2. Squeeze bread to drain off excess, then put in food processor with oil, nuts, garlic and cayenne.
  3. Process mixture until nuts are ground, then, with machine running, pour in enough of remaining liquid and more olive oil to form a creamy sauce.
  4. Add lemon juice and some salt and pepper.
  5. Serve immediately or cover and refrigerate for up to 2 days.