Lars, what I basically said yesterday but deleted my message because the original post is 15 years old. But I like to use an electric hand beater though it takes longer, than blender where I beat the frothy egg yolk as well as a little of the white into a little oil at a time before increasing the amount of oil. When my oil and egg emulsion starts getting really thick than I add my liquid mixture of Vinegar, Lemon and Water where the dry ingredients were dissolved into the liquids which takes about 3 times during the beating process and at the end. I have much better control of how thick I want my mayonnaise when I do it this way and it just takes a little more water if needed to get my mayonnaise at the perfect thickness

Homemade Mayonnaise Without Eggs 1/2 cup soft tofu 2 tbs. wine vinegar 1/2 tsp. powdered mustard 1/4 cup vegetable oil 1/2 tsp. salt 3/4 cup vegetable oil Combine soft tofu, mustard, salt, wine vinegar and 1/4 cup vegetable oil in a blender. Blend on low speed, and very slowly add the 3/4 cup of oil. Transfer to a glass jar and refrigerate.

Thanks!

How are you mixing in the oil? I make homemade mayonnaise in my blender. I let the egg & flavorings run for at least 30 seconds before adding the oil through the little hole in the top. I dribble the oil in slowly, in a thin & steady stream, a little at a time. So far, I've never had any trouble with it curdling. I've also used my food processor but prefer the blender. To avoid problems with salmonella associated with raw eggs, I use Eggbeaters or pasteurized eggs. I've also successfully used powdered egg whites and will eventually experiment with dried whole eggs too. The Eggbeaters recipe I've used is found on the online site listed below. Here's a typical blender mayonnaise recipe: Easy Blender Mayonnaise RecipeZaar #185064 Ingredients should be at room temperature. 10 min : 10 min prep Makes 1 1/2 cups 1 egg, raw 1 teaspoon mustard powder 1 teaspoon salt 2 teaspoons white sugar or 1 teaspoon white sugar 1/8 teaspoon cayenne pepper or 1 dash cayenne pepper 1/4 cup extra virgin olive oil or vegetable oil 1 cup vegetable oil, divided 1 lemon, juice of (juice only) or 3 tablespoons white vinegar 1. crack egg (discard shell), mustard powder, salt, sugar, cayenne pepper, and olive oil (or other oil) in a blender and blend on high until well combined. 2. remove cover or through the additions opening slowly add 1/2 cup of vegetable oil. 3. then add the juice of one lemon (or the vinegar). 4. once the mixture is well combined, slowly add the remaining 1/2 cup vegetable oil. 5. the mixture should be well mixed and thick. It will be thinner then you find it at the store but it will thicken further when it is cooled in the fridge. 6. Store in the refrigerator in a clean jar. 7. Keeps for about one week. Here is a link that might be useful: Eggbeaters Mayo Recipe