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:
30g Silken Tofu
20ml White Wine Vinegar
20ml Lemon Juice
40ml Olive Oil
1ml Dijon Mustard
Salt & Pepper to taste
About 66 KCal per serving.
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.