Eggless Tofu Mayonnaise

Directions

1. 1
   In blender jar, put tofu with mustard and 1/2 tablespoon lemon juice.
2. 2
   Blend until combined.
3. 3
   Drop by drop, slowly blend in oil. Stop blender and scrape sides of blender jar.
4. 4
   Add drops of lemon juice alternately with the oil until used up.
5. 5
   The slower you combine ingredients, the thicker the mayonnaise will be.
6. 6
   Season carefully to taste with salt and white pepper.
7. 7
   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.
8. 8
   Yield:
9. 9
   about 1 1/2 cups mayonnaise.