TOFU MAYONNAISE
This recipe is from “The Almost No Fat Cookbook.”
Recipe presented by Yana Lehua.

1-10.5oz. pkg. reduced fat, extra-firm or firm silken tofu
1 ½ Tbsp. apple cider vinegar or lemon juice
1 tsp. sweetener of your choice (optional)
1 tsp. salt
½ tsp. dry mustard
1/8 tsp. white pepper

1. Place all ingredients in a blender and blend until smooth. This will keep about 2 weeks in the refrigerator.

Variations:
AIOLI

To make a garlic dip for cold, raw or steamed veggies, omit the mustard and add 4 peeled garlic cloves while blending,

TOFU “HOLLANDAISE”

Use lemon juice instead of vinegar and omit the mustard. Use soft silken tofu and heat gently just before serving. Add herbs such as dill, tarragon, or basil to taste. For a tangier sauce, add ½ tsp. cumin and a pinch of cayenne.

TARTAR SAUCE

Add ½ cup chopped onion and ½ cup chopped dill pickle, with some of the pickle brine to taste. If you have no pickles, use chopped cucumber with dillweed and white wine vinegar to taste.

Yield: 1 1/3 cups