Eggless Tofu Mayonnaise - cooking recipe

Ingredients

1 c. tofu (8 oz.), drained
1 Tbsp. prepared mustard
3 Tbsp. lemon juice
1/2 c. vegetable oil
salt and white pepper to season to taste

Preparation

In blender jar, put tofu with mustard and 1/2 tablespoon lemon juice.
Blend until combined.
Drop by drop, slowly blend in oil. Stop blender and scrape sides of blender jar.
Add drops of lemon juice alternately with the oil until used up.
The slower you combine ingredients, the thicker the mayonnaise will be.
Season carefully to taste with salt and white pepper.
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.
Yield:
about 1 1/2 cups mayonnaise.