Eggless Mayonnaise
This eggless mayonnaise recipe came about because we like to make our own salad dressing but we needed to heed the advice that some people, like pregnant mothers, should avoid eating raw egg.
A lot of recipes use coddled egg or pasteurised egg but we tried to find an alternative to eggs altogether. What we found was that we could use silken tofu instead of egg and get a nice smooth salad cream. To make 4 servings:
Put all the ingredients except the oil into a blender and blend to a smooth consistency. With the blender running add the oil gradually. Use immediately or store in the fridge.
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