Sauce Parisienne (Eggless Mayonnaise)
10m prep 0s cook 10m ready
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.
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 5 ounces cream cheese, Neufchâtel, or petit-suisse cheese
- (¼ teaspoon sweet or hot paprika)
- 5 tablespoons vegetable oil
- 2 tablespoons lemon juice
- ½ teaspoon salt
- ½ teaspoon white or black pepper
- (2 tablespoons chopped chervil)
Let's Cook
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Step 1.
Process in a food processor until smooth and creamy: 5 ounces cream cheese, Neufchâtel, or petit-suisse cheese; (¼ teaspoon sweet or hot paprika)
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Step 2.
With the machine running, add in a slow, steady stream: 5 tablespoons vegetable oil
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Step 3.
Add in a slow, steady stream: 2 tablespoons lemon juice
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Step 4.
Blend in: ½ teaspoon salt; ½ teaspoon white or black pepper
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Step 5.
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.
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Step 6.
Stir in before serving, if desired: (2 tablespoons chopped chervil)
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