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All-Tofu Mayonnaise




Source of Recipe


From "This Can't Be Tofu!" by Deborah Madison






List of Ingredients



• 6 ounces soft tofu, well drained, or 1/2 box silken tofu
  
• 2 Tbsp prepared mayonnaise (optional)
  
• 1/3 cup olive oil
  
• 1 small clove garlic
  
• 2 tsp Dijon mustard
  
• 2-1/2 tsp fresh lemon juice or vinegar (red- or white-wine)
  
• Salt and freshly ground white pepper
  






Instructions



1. Put the tofu in a food processor with the mayonnaise (if using) and oil. Pur�e until smooth. Scrape down the sides. Add the garlic, mustard, lemon juice and 1/4 teaspoon salt, and pur�e until smooth. Taste for salt and season with a little pepper. Scrape into a bowl and refrigerate until ready to use.
   
   Makes about 1 cup.
   
   
   Variations:
   
   MUSTARD MAYONNAISE
   Increase the mustard to 4 to 5 teaspoons, or to taste.
   
   GARLIC MAYONNAISE
   Coarsely chop 4 to 6 cloves unblemished garlic. Pound in a mortar with 1/2 teaspoon salt until the garlic breaks down to a smooth pur�e, then stir it into the mayonnaise.
   
   SAFFRON MAYONNAISE
   In a small mortar, grind 2 pinches saffron, then cover with 1 tablespoon boiling water. Let steep several minutes, then stir it into the mayonnaise.
   
   PEPPER MAYONNAISE
   Pur�e 1/2 cup roasted peppers until smooth with 1 clove garlic and a pinch of cayenne, and add to mayonnaise.
   
   MAYONNAISE WITH CAPERS & FINES HERBES
   Stir into the mayonnaise 2 tablespoons rinsed capers, 1/4 cup chopped parsley, 2 tablespoons each chopped tarragon and snipped chives.
   
   CHIPOTLE MAYONNAISE
   Add 1 teaspoon pur�ed chipotle in adobo sauce into the mayonnaise. Taste, and add more if you prefer it hotter. In place of lemon in the mayonnaise, use fresh lime juice.