Mayo by Bittman
May 10th, 2020
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Mayo by Bittman
8 ounces silken tofu, about 1 cup
3 tablespoons olive oil
2 tablespoons cider vinegar
2 teaspoons Dijon mustard
¼ teaspoon salt
Put all the ingredients in a blender and purée, stopping once or twice to scrape down the sides of the container with a rubber spatula, until the tofu is completely smooth and evenly colored. This could take several minutes; add 1 or 2 tablespoons of water if necessary to help the machine do its work.
Taste and adjust the seasoning with more salt or vinegar if necessary. Use right away (or transfer to a jar and refrigerate for up to 1 week).
Categories: food