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.
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.