Recipe by: Roberta Joiner
This is the one I teach at McDougall program and use all the time -great for potato salad with lots of dijon. Vit C makes it nice and tart – more like a sour cream than a mayo.
1 Pkg firm or extra firm silken tofu
1000 mg of vit C, crushed
1 tsp onion or garlic powder
1 tsp yellow mustard
the juice of 1 fresh lemon
Puree all in food processor. Add Dijon mustard for a great dipping sauce for artichokes or asparagus or sandwich spread.
April 1st, 2014 at 10:29 am
Just made this and love the consistency. Tastes a little powdery? I used mustard powder…..should I have used prepared mustard?
What is the purpose of vitamin C in this recipe?
Enjoy all your recipes and comments. Thank you for your efforts.