This is Annie's journal in written letters form, as she records memories and inspirations along the way.
Tuesday, 12 April 2011
Making Soyannaise can also be a viable business to start in your own place. The product is new to the market and you can be the first to supply this product in restaurants and stores that selling salads and healthy sandwiches.
Besides being a healthier alternative to mayonnaise and other high-cholesterol dressings, soyannaise is very easy to prepare. All of the ingredients are available from supermarkets and public markets.
250 g sterilized tofu
250 ml soy milk
1/8 cup calamansi extract
2 tablespoons minced garlic
2 tablespoons chopped white onions
2 tablespoons (29.57ml) honey
Blend all of the ingredients until the mix becomes smooth and creamy. The longer you blend them, the better. This is because the mixture becomes creamier and thicker and bubbles are prevented from forming.
Remove from the Blender and put in a jar or bottle.
Refrigerate and use as required. It will keep for up to one week.
It is best to use sterilized tofu for soyannaise, for it makes the product last for 7 to 10 days when refrigerated. If other types of tofu are used, the product would last only one or two days when chilled. And if you use ordinary tofu, you can’t have the smooth texture typical of mayonnaise, and since the mixture would last only for a day, it must be consumed immediately.
Besides the original garlic flavor, other flavors can also be used for soyannaise, like pesto or hot-chili soyannaise.
To make pesto soyannaise, cook fresh basil in olive oil and blend it with the other ingredients listed above.
You may also experiment with other flavors so you can have unique products to offer to stores.
Source: entrepreneur.com.ph; Photo: istockphoto.com
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