Eggless Mayonnaise

Instructions

1. 1

   In a blender, purée the tofu, mustard, lemon juice and garlic until smooth. Blend for a few seconds.

2. 2

   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.

3. 3

   Pour into a sealable container. This mayonnaise will keep for about 1 week in the refrigerator.