Look what I just got in my email! A "fake" aioli from Cooking Light, very healthy, low fat, low calorie. What does it taste like? Darned if I know, but I'm one of those odd people who actually LIKE tofu..... Lemon Soy Aioli Here, we've puréed tofu for a low-fat, nutritious take on the traditional garlic mayonnaise. Use the leftovers as a sandwich spread. Ingredients 2 cups water 2 garlic cloves, peeled 8 ounces soft tofu, drained 3 tablespoons fresh lemon juice 1 1/2 tablespoons olive oil 3/4 teaspoon sea salt Preparation Bring 2 cups water to a boil in a small saucepan. Add garlic, and cook 10 minutes. Drain. Place tofu on several layers of paper towels; cover with additional paper towels. Let stand 10 minutes. Combine garlic, tofu, and remaining ingredients in a blender or food processor; process until smooth. Serve with fresh vegetables. Yield 14 servings (serving size: 1 tablespoon) Nutritional Information CALORIES 23(74% from fat); FAT 1.9g (sat 0.3g,mono 1.2g,poly 0.4g); PROTEIN 0.8g; CHOLESTEROL 0.0mg; CALCIUM 6mg; SODIUM 124mg; FIBER 0.0g; IRON 0.2mg; CARBOHYDRATE 0.9g Annie

I've never been too careful with that "slow stream" of oil and never had any issues, so I'm not surprised that you can just dump it all in at once. I'll ttry it next time. As for egg safety, my understanding is that salmonella is very rare, something like 1 in 20,000 eggs. And while it can be found inside US eggs, it's far more common on the shell, just like the rest of the world. I wonder how many people carefully wash their hands and whatever else touches egg shell every time they handle an egg. Or how many people get sick from soft cooked eggs, which are not cooked enough to pasteurize them. In short, I don't worry about it a bit. I've never in my life gotten salmonella from eggs, and I lick the fork every time I make an omlette or scrambled eggs because I love the taste of raw eggs. I'm far more concerned with the safety of handling/cooking raw poultry, ground beef, etc. If you're concerned or are cooking for people with high risk, I suppose you could use pasteurized eggs.

Grainlady, I really like the dried eggs idea. I'm copying your recipe for future use. I've successfully used "Just Whites," a dried egg white product. But I think the dried whole eggs would work even better. I'll have to pick some up when I go out shopping later today. Here's the EggBeaters Mayo recipe. This recipe uses lemon juice instead of vinegar. This recipe has my no-salt notes included. Just ignore them. No-Cholesterol Mayonnaise 1/3 cup Egg Beaters (at room temperature) 3/4 teaspoon salt (optional) 1/2 teaspoon dry mustard 1/4 teaspoon paprika 1/8 teaspoon cayenne (I added: dash Worcestershire sauce; couple sprinkles garlic powder; ½ tsp. white pepper; 1 sugar cube) 2 tablespoons lemon juice (I used 1 tbsp. lemon juice & 1 tbsp. lime juice) 1 cup vegetable oil Combine egg substitute, spices, salt, lemon juice and 1/2 cup oil in a food processor. Whirl a few seconds to mix. (I used the blender & let it blend for about 20-30 seconds) With processor running, slowly add the remaining 1/2 cup oil in a fine stream. (I poured the oil very slowly directly over the blades; I also had to stop & blend in the oil with a rubber spatula a couple of times) Refrigerate. Flavor Variations: Fresh Herb Mayonnaise: Stir in 1/4 cup mixed chopped fresh herbs, such as basil, parsley and tarragon. Roasted Garlic Mayonnaise: wrap 6 large cloves garlic in foil and roast at 375ºF for 30 minutes until soft. Let cool, peel and mash with a fork. Stir in garlic and 2 tablespoons snipped chives into mayonnaise. Tomato Mayonnaise: Stir in 1 minced marinated sun-dried tomatoes and 1 tablespoon tomato paste. Chipotle-Cilantro Mayonnaise: Stir in 1 minced chipotle chili in adobo sauce, 2 tablespoons chopped cilantro, 1 small minced garlic clove and 1 teaspoon grated lime peel

LOL! Writersblock, I think "plain" including mayonnaise must actually be a local oddity. California hamburgers normally come with mayonnaise or hamburger sauce (akin to 1000 Island dressing, but with different proportions, sometimes idiosyncratic to the chef), but plain means no condiments, and the vegetables on the side if you don't specify. Rusty, I only heard about burgers not having mayo/sauce when I was lunching with a friend from Boston. I think mayonnaise is common throughout the West. Which drives her nuts. :) When I was a kid, the lack thereof--in kid lore--was a telling point as to why McDonald's weren't "real" hamburgers. :) (It was probably the moms who first said they weren't "real" meaning that they weren't good quality food, and the kids were just trying to figure out why.) I ran out of ketchup, a few days back, in the middle of making Sloppy Joes. I compensated. The resulting mix was very tasty, and did have some ketchup, not to mention mustard, hot BBQ sauce, onions, parsley, S&P, bell peppers, jalapeños, and even some carrots and other odds and ends. That's what's so fun about Sloppy Joes. You can put anything in. It's like a salad. It was very tasty. Reaction? Needs ketchup!