cornichon and dill mayonnaise

  • 300g silken firm tofu, chopped
  • 2 teaspoons Dijon mustard
  • ⅓ cup dill sprigs, plus extra to serve
  • ¼ cup (45g) cornichons
  • 1 long green onion (scallion), chopped
  • ½ teaspoon sea salt flakes
  1. Place the tofu, mustard, dill, cornichons, onion and salt in a small food processor and process until smooth. Sprinkle with the extra dill to serve.  Makes 1½ cups.

+ All of these mayonnaises can be kept in an airtight container in the fridge for up to 3 days.

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