Eggless Tofu Mayonnaise

1. 1

   In blender jar, put tofu with mustard and 1/2 tablespoon lemon juice.

2. 2

   Blend until combined.

3. 3

   Drop by drop, slowly blend in oil. Stop blender and scrape sides of blender jar.

4. 4

   Add drops of lemon juice alternately with the oil until used up.

5. 5

   The slower you combine ingredients, the thicker the mayonnaise will be.

6. 6

   Season carefully to taste with salt and white pepper.

7. 7

   For better flavor, cover and chill mayonnaise for at least 24 hours before using. Mayonnaise will keep covered in refrigerator for at least two weeks.

8. 8

   about 1 1/2 cups mayonnaise.

* Per serving · 4 servings · Values may vary.

No additional tips available.