Guest guest Posted June 9, 2004 Report Share Posted June 9, 2004 3/4 to 1 pound tofu, firm or extra firm 3-4 Tablespoons unrefined safflower oil 1 Tablespoon raw apple cider vinegar 1/2-cup water 1 1/2 teaspoons grainy mustard 1 teaspoon minced garlic 2-3 Tablespoons finely minced onion 1/4-teaspoon pepper 1-teaspoon salt 1 Tablespoon lemon juice Place all ingredients in a blender and blend until the mixture is very smooth. Adjust seasonings to taste. Pour into a clean jar and chill. This mayonnaise should last in the fridge for about a week, if tightly covered. Quote Link to comment Share on other sites More sharing options...
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