Evil foods. They make you fat, they have cellullite written all over them, they taste kinda good. Worst of all, they are somehow addictive, with all the chemicals and emulsifiers and colouring. Mayonnaise is one of them. I haven't bought a jar in years, but I could have. They stare at me from the supermarket aisle whispering " take me home, i'll make your tuna salad creamy, i'll make your
veggie dog delicious, take me, take me, i'll make your potato salad transport you to that childhood place..."



But I never do buy it. Although I must confess I did whip up some mayo at home, raw eggs and olive oil, a dot of dijon mustard and it tasted sinfully delicious. I might as well have injected it directly in my thighs, or call it cholesterol spread, but noooooo...I had to have it.

But mayo, industrialized or homemade, no more. I can get the same without all the fat. Better than the low fat versions (which are not really low fat, but 70% fat instead of 100% fat -- not much of a change).

I have seen the light. And the light was pointing to silken tofu. And it showed me that silken tofu makes a damn good substitute for Mayonnaise. All you need is a blender and a few seasonings. Here's the recipe, adjust it as you wish, then let me know if you liked it.

Super low fat sort of mayo but not really

1/2 cup silken tofu
1 tbsp lemon juice
2 tbsp olive oil
1 tsp soy sauce
1tsp dijon mustard
white pepper
whip it up in the blender...you got mayo!
For Aioli, add a couple of roasted garlic cloves and a bit of finely chopped parsley before blending.
For tartare sauce, mix in some chopped onions, sweet and sour cucumber slices (chopped), bits of green pepper, and some parsley.
Lasts 3 days in the fridge, but you can always whip up some more!