Tofu mayonnaise (eggless)

Yield: 1 servings

Measure Ingredient
1 cup Tofu
1 teaspoon Dijon mustard; (up to 2)
3 tablespoons Lemon juice
½ cup Oil
½ teaspoon Salt

Yield 1-½ cups

Blend tofu and seasonings together with 1 tbsp of lemon juice. Blend at high speed, and slowly add oil and remaining lemon juice alternately until mixture becomes thick. Store in the refrigerator. Will keep for several weeks. Use in dressings, dips, on sandwiches, in tuna or salmon, etc.

Posted to JEWISH-FOOD digest by Brenda Kosky <bkosky@...> on Dec 24, 1998, converted by MM_Buster v2.0l.

Similar recipes