Friday Feast: Homemade Mayo
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This spread has zero added fat, zero eggs, zero oil, and is SO, so good. Plus, it costs about $2.00 to make. SCORE! I stopped being a die-hard vegan, but some of the tricks of the trade I'd learned stayed in my repertoire. Mayonnaise on a sandwich when I was out at a restaurant? That's fine if I wanted it. But at home, I never could bring myself to buy a jar of the canola-oil-egg-yolk laden fat bomb. Not when this recipe (adapted from Happy Herbivore, who knows all things about plant-based, low-fat cooking) was, to me, even better than "the real thing."
After making my twelfth jar of this household staple, I decided to share the recipe on here. Ready to have your mind blown?
- 1 package of Mori-Nu tofu*
- 2 Tablespoons dijon mustard
- 2 teaspoons white distilled vinegar
- juice of 1 lemon wedge
- pinch or two of fine salt
- several cracks of black pepper (optional)
- Add all ingredients to a blender.
- Blend until smooth, using a spatula to scrape down sides as needed.
- Store in a mason jar or a mayo jar you saved from the last time you were too lazy to make your own. ;)
*This is the shelf-stable kind in the vacuum-sealed package. It stores at room temperature and if you're scared of soy, I encourage you NOT to be. Trust me, you're already eating it in a zillion things (like fast food burgers and soups and salad dressings) so this going into your mayo is a nominal risk.