I have been wanting to make this tofu mayo ever since I came across it (in the book mentioned in the recipe section below). It was actually one of the main reasons I decided to buy the book really. The first attempt with this was sort of a disaster (a few weeks ago) as my blender sucks and the motor will start to heat whatever is being blended fairly quickly. The recipe calls for blending the ingredients for two minutes but when I did that it just turned into hot vinegar soup, yuck. So on the second attempt I just blended it for about 20 seconds before I started to pour in the remaining oil, just enough to get a mayo consistency. As I added more oil it got a bit thinner but after a little while in the fridge it was pretty much just like mayo.

Now this mayo doesn’t quite taste exactly like normal mayo and I don’t think it would feel right if it did, because it’s not. It’s tofu man! I actually like it better for sandwiches. It’s lighter and I like that. I was pleasantly surprised with the flavor. I am going to try some of this in a ranch dressing tomorrow to see how it works with other recipes that call for mayo as an ingredient.

Next time I will try the food processor and see how it comes out when I blend it for the full two minutes before adding the additional oil. That is if my new food processor doesn’t heat up as well.

I just love the simple things and this is one of them. Toss five little ingredients into a blender and voila. A vegetarian/vegan mayo.

Lasts up to 5 days and it’s always a good idea to label your homemade goods if your short-term-memory is anything like mine.

A couple of quick stories. First the Pa Boy, it’s named after a sandwich Pa made when he was in town a couple months ago (no shrimp, just kinda clever). When we went to Trader Joe’s he was “allowed” to pick out some items of his own. The things he grabbed were deli meat and these awesome little artisan rolls (and an apple pie). When we got back home Pa made up some sandwiches, Z ate ’em up like crazy. We’ve been getting these rolls for sandwiches “like when Pa was here” ever since. A simple sandwich consisting of sliced deli meat, tomatoes and mayonnaise, add whatever you like but keeping it simple is best here. We mmmm with every bite of these. Thank you for dropping these little babies in da basket Pa.

Story two is my battle with homemade mayonnaise. This is my third attempt, the first two being a complete disaster. First I tried an Alton Brown recipe from foodnetwork.com. It said to let it sit out for a couple hours to finish. I did that and two hours later it was still an oily mess (my technique I’m sure). When my friend Chris was in town a couple weeks ago I got little closer to mayonnaise but this time it came out tasting like salty oil. It was so thick and yellow it made J want to hurl just looking at it. I tried to make a deviled egg with it thinking it would cover up the wrongness of the whole thing but the stuff was soooooo thick it was srsly gross. This third attempt I was looking through a cook book when and I came across a new recipe. It was taunting me saying, come on, third times a charm, you can do this man. On that first attempt making mayo it was with a hand whisk. The second time a hand mixer. This last glorious time was with a blender. It was very simple and the results were amazing with instant gratification. I slapped some of it on the rolls right away and made a Pa boy sandwich. Remember this kids, NEVER NEVER NEVER GIVE UP!!! I mean look at it, doesn’t that look pretty damn scrumptious for mayonnaise? I think so.