Using tofu creates a smooth and creamy mayonnaise.
Author: Marla Hingley
Using tofu creates a smooth and creamy mayonnaise
- 4 oz soft silken tofu, drained
- 2 tsp lemon juice
- 2 tsp GF Dijon mustard
- ¾ - 1 cup oil (of your choice)
- Salt to taste
- Using a blender or immersion blender, combine tofu, lemon juice, and mustard. Blend until smooth.
- With machine running, add oil in a very slow, thin stream (the slower and thinner the better - if not, you will find you mayo will start to separate as it sits in the fridge over time). Use enough oil until you get the thickness you want. Season to taste with salt.
Makes about 2 cups, and stores for about 10 days in fridge.