Egg-Free Recipes: Tofu Mayonnaise

1 (12 ounce) package tofu, drained and cut into cubes1/2 teaspoon sesame oil2 tablespoons apple cider vinegar1 teaspoon dry mustard1 teaspoon salt1/2 teaspoon pepper1/4 cup peanut oilPlace the tofu, sesame oil, cider vinegar, mustard, salt and pepper into the container of a blender. Blend until smooth. Drizzle the peanut oil in a thin stream while blending until thick and pale. Use promptly. Amount Per Serving  Calories: 49 | Total Fat: 4.6g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 16

Amount Per Serving

Calories: 49

Total Fat: 4.6gCholesterol: 0mgSodium: 147mgTotal Carbs: 0.5g    Dietary Fiber: 0.1gProtein: 1.8g VIEW DETAILED NUTRITION
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Chocolate: Chocolate Mayonnaise Cake I | Submitted By: Cyndie

4 (1 ounce) squares semisweet chocolate1 cup mayonnaise1 1/3 cups water1 teaspoon vanilla extract3 eggs1/4 teaspoon baking powder1 teaspoon baking soda1 2/3 cups white sugar2 1/4 cups all-purpose flourPreheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 x 13 inch pan. To a large mixing bowl, add sugar, eggs, and vanilla; beat at high speed for 3 minutes, until nice and light. Add mayonnaise and melted chocolate; beat on low until well blended. In a separate bowl, mix flour, soda, and baking powder together. Add flour alternately with the water to the chocolate mixture in four additions, beating well after each addition. Pour batter into prepared pan. Bake for 45 minutes. Cool. Amount Per Serving  Calories: 260 | Total Fat: 12.7g | Cholesterol: 40mg Powered by ESHA Nutrient Database

Servings Per Recipe: 18

Amount Per Serving

Calories: 260

Total Fat: 12.7gCholesterol: 40mgSodium: 159mgTotal Carbs: 34.5g    Dietary Fiber: 0.9gProtein: 3.2g VIEW DETAILED NUTRITION
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Easter Recipes: Salmon Deviled Eggs with Homemade Mayonnaise | Submitted By: DCTINK

Homemade Mayonnaise:2 egg yolks, room temperature1 clove garlic, pressed1/2 cup vegetable oil1 pinch salt and pepper to taste2 tablespoons red wine vinegar, or to taste12 eggs1 shallot, minced1 (6 ounce) can salmon, drained and flaked1 pinch salt and pepper to tasteTo make the mayonnaise, beat the egg yolks in a medium bowl with an electric mixer or hand blender. Slowly blend in the oil, one tablespoon at a time while mixing constantly. Continue to add oil until the consistency is a little thicker than regular mayonnaise. Pierce the garlic clove, and stir it around in the mixture until it releases its juice. Remove the garlic and season with salt and pepper. Mix in the red wine vinegar 1 teaspoon at a time. Go slow, this will thin the mayonnaise a bit. Place the eggs in a large pot with enough water to cover. Bring to a boil, then simmer for 10 minutes. Remove from the heat, drain and cool. Peel off the shells, and cut eggs in half lengthwise. Remove the yolks, and place them into a medium bowl. Place the egg whites on a serving plate. To the yolks, add shallot, salmon, 1/2 cup of the mayonnaise, salt and pepper. Mix until well blended. If the mixture seems dry, stir in more mayonnaise. Spoon into the egg white halves and chill or serve. Amount Per Serving  Calories: 94 | Total Fat: 7.9g | Cholesterol: 126mg

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Reviewed on Feb. 23, 2009 by lana    8 IN THE MORNING, FORGOT TO BUY MAYO, MADE FROM THIS RECIPE. EXCELLENT. I KNOW VINEGAR KEEPS THE WHITE COLOR AND LEMON JUICE DOESN'T. EITHER WILL MAKE EGG CHANGE CHEMISTRY SO IT ABSORBS MORE OIL. I USE TABASCO INSTEAD OF BLACK PEPPER, AND THE MIXER RUINS MAYO, HAND WHISK IS SLOWER AND WON'T BREAK THE EGGS. MY ARMS ARE USED TO THE WHISK...DIDN'T REMEMBER THE EGG/OIL RATIO, THAT'S WHY I SEARCHED FOR THIS RECIPE. I JUST LIKE HOMEADE STUFF BETTER THAN SPENDING MORE AND BUYING STOREBOUGHT. FRESHER. YOU SHOULDN'T REFRIGERATE THE MAYO FOR 8 HOURS TOO, HAS TO FINISH SETTING UP BEFORE REFRIGERATING IT. HOPE THESE TIPS ARE USEFUL. THANK-YOU SO MUCH FOR A GREAT RECIPE, IN MY CASE, JUST THE MAYO. Was this review helpful? [ YES ]
27 users found this review helpful 8 IN THE MORNING, FORGOT TO BUY MAYO, MADE FROM THIS RECIPE. EXCELLENT. I KNOW VINEGAR KEEPS...

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