Mayonnaise with chives and piment d'espelette

Ingredients

• 270 g soft, silk tofu
• whole sea salt, just enough to taste
• 4-5 fresh chives sprigs, cleaned and finely chopped
• half a teaspoon ground or powdered piment d’Espelette
• the juice of 1 lemon
• 130 ml extra virgin olive oil
• Makes 1 medium jar.

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Preparation

• Place the tofu into the bowl of a mixer.
• Add salt, chives, piment d’Espelette and lemon juice and blend on medium speed.
• Continue to blend while slowly pouring the oil until the mixture has thickened.
• Transfer the mayonnaise into a bowl or jar then refrigerate for at least 2 hours before serving.

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