EXTRA VIRGIN MAYO
Extra virgin coconut and olive oils processed with tofu, herbs, spices, apple cider vinegar and fresh lemon. Melt in your mouth mayo!
Makes 2 cups
12.3 oz. pkg. extra firm water-packed tofu, rinsed
1/4 c. unrefined, cold-pressed extra virgin coconut oil – I used Walgreen’s brand
1 t. sea salt
Place in food processor: tofu broken in pieces, coconut oil and salt. Process till ultra smooth.
1 T. apple cider vinegar
1 t. dry mustard
2 t. smoked paprika
2 t. garlic powder
2 T. prepared yellow mustard
1/4 t. ground sage
1/4 t. ground rosemary
2 T. extra virgin olive oil
1 T. fresh lemon squeeze
Continue to process till all ingredients are incorporated and mayo is very smooth.
Salt to taste.
Pack into covered containers and refrigerate overnight or till firm.
Use as you would any mayo.
Notes: Coconut oil makes this mayo creamier than most others and melts on a hot sandwich, so you might want to use it only on cold sandwiches, or you might want to experience that melt!
On the other hand, it makes a great topper sauce for veggies. Cook veggies in skillet, top with mayo, cover till it melts to a thick cream, sprinkle with smoked paprika. I topped pan-fried potatoes with a little mayo and some steamed spinach for brunch and loved it.
Coconut oil isn’t actually in oil form as the name suggests; it’s solidified. This type of coconut oil used to be very expensive, and only available at high end markets. Not so any more – much to my delight – Walgreen’s made it affordable for people like me and I’m glad they did.