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

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

I made tofu mayo yesterday but didn't use any oil....but added a bit of wasabe prepared mustard to add a little flavor. I also used three kinds of vinegar.....first batch I used blueberry vinegar, second batch, white wine vinegar and third batch, apple cider vinegar. I liked to flavor of the blueberry vinegar the best....very subtle flavor. Thanks for sharing your recipe. It will be a life saver for my DH and I since I am pre-diabetic and he is facing a quintuple bypass surgery in the very near future. The no fat tofu mayo will be perfect for coleslaw and other salads calling for mayo.

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.