Tofu Mayonnaise

• 8 ounces silken tofu, about 1 cup
• 3 tablespoons olive oil
• 2 tablespoons cider vinegar
• 2 teaspoons Dijon mustard
• 1/4 teaspoon salt

1. Put all the ingredients in a blender and puree, stopping once or twice to scrape down the sides of the container with a rubber spatula, until the tofu is completely smooth and evenly colored.
2. This could take several minutes; add 1 or 2 tablespoons of water if necessary to help the machine do its work.
3. Taste and adjust the seasoning with more salt or vinegar if necessary.
4. Use right away (or transfer to a jar and refrigerate for up to 1 week).
5. Note: To make the Creamy Basil Sauce, skip the Dijon and add 1 cup fresh basil, packed, before pureeing.

silken, olive oil, cider vinegar, mustard, salt

Taken from cooking.nytimes.com/recipes/1016638 (may not work)