well, Ann, it just got changed again ... I'm going to poach or grill salmon steaks or fillets and serve with the sauce drizzled over -- Kay

TOFU MAYONNAISE Low-Fat, Low-Cholesterol Cookbook - AHA Yield: 12 Tablespoons 1/2 lb. firm tofu, cubed 1/2 tsp. dry mustard OR 1/4 tsp. prepared mustard 1/8 tsp. cayenne pepper, or to taste, optional 1/8 tsp. salt 2 T. fresh lemon juice 3 T. corn oil 2 T. water In a food processor or blender, process the first 5 ingredients just until mixed. With machine stil running, add oil very slowly and then add water. Blend until smooth. Stop machine a few times during processing and scrape the sides. Keeps for up to 3 minths when refrigerated in an airtight container. 1 T. equals: 45 caloriesÂ1 gm proteinÂ

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.

Charlene, here is a recipe from my 1953 edition of Better Homes and Gardens cookbook. I think it is probably close to what you want. Mayonnaise 1 teaspoon salt 1/2 teaspoon dry mustard 1/4 teaspoon paprika Dash of cayenne 2 egg yolks 2 tablespoons vinegar 2 cups salad oil 2 tablespoons lemon juice 1 tablespoon hot water Mix dry ingredients; add egg yolks and blend. Add vinegar and mix well. Add salad oil, 1 teaspoon at a time, beating with rotary beater, till 1/4 cup has been added. Add remaining oil in increasing amounts, alternating last 1/2 cup with lemon juice. Beat in hot water; this takes away oily appearance. Makes 2 cups. **************** Of course, using an electric mixer, blender, or food processor would speed this up! I don't think adding the oil 1/2 teaspoon at a time is necessary today, but I'm sure it needs to be added slowly. Maybe this will help you remember just what your recipe said! Good luck. Are you going to use some mayo on your tomato sandwich? ha Rose in Tupelo, who harvested her first backyard tomato this afternoon... two for me and one for the birds. Not a bad ratio.