Egg Free Mayonnaise

Type 1
Yield 1½ cups
Time 5 minutes
Tools

* Blender or food processor
* Rubber spatula
* Covered container

Ingredients

* 1 c firm or silken tofu
* 1 small clove garlic, minced
* 1 t good mustard
* 2 t cider vinegar
* ¼-½ t salt
* ¼ c oil (olive and/or canola)

Directions Blend the everything but the oil for a few seconds.

Without turning off the blender or food processor, slowly pour in the remaining oil. As soon as it is mixed in, turn off the blender and transfer the mayonnaise to the container.


Type 2
-1lb tofu (any kind will do, and since sometimes it is only availiable in 14 oz packages that is okay too)
-1 tbs white vinegar
-2 tbs lemon juice (fresh or from a bottle, either will work, but shake the bottle first if using from a bottle)
-3 tbs extra virgin olive oil (any oil will work, sometimes I use grapeseed and only use 2 tbs
-1 tsp dijon mustard
-1 to 1 1/2 tsp salt

directions: place all ingrediants in foor processor or blender and process until smooth, keep refridgerated.

Type 3 Potato flour mayonnise

Ingredients:

1-1/2 tbsp. potato flour
1/4 tsp. dry mustard
1/2 tsp. salt
2 tsp. sugar
1/4 cup cold water
3/4 cup boiling water
2 tbsp. lemon juice
1 tbsp. white vinegar
1/2 cup salad oil
Salt and pepper

Directions:
Mix dry ingredients in saucepan, then stir in cold water and mix well. Add hot water and cook just until mixture is clear. Cool to lukewarm, then gradually add remaining ingredients, beating constantly.

type 5
Ingredients
1 small boiled potato
1 tsp mustard (use dijon if available)
1 tsp malt vinegar
125ml vegetable oil
Salt and pepper to taste
Method
Mash the potato until it's very smooth (do not puree in a blender).
Add the mustard to the potato and mix well together.
Next, add the vinegar and mix well together.
Slowly add in the oil, stirring all the time until all the oil has been added.
Season with salt and pepper to taste.