Eggless Mayonnaise
Eggless Mayonnaise
Rating: (1 rated)
  • 1/2 lb (225 g) silken tofu
  • 2 tbsp (30 ml) Dijon mustard
  • 2 tbsp (30 ml) lemon juice
  • 1/2 clove garlic, finely chopped
  • 1/2 cup (125 ml) canola oil
  • Salt and pepper
  • Preparation
  • In a blender, purée the tofu, mustard, lemon juice and garlic until smooth. Blend for a few seconds.
  • Set the mixer at the lowest speed. While the mixer is running, drizzle the oil through the opening of the lid (the mayonnaise should set quickly, in less than a minute). If needed, stop the mixer and use a spatula to scrape the sides of the container down and push the ingredients into the blades. Season with salt and pepper.
  • Pour into a sealable container. This mayonnaise will keep for about 1 week in the refrigerator.
  • Description
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