Why it works: Lemon and mustard match in chemistry and in kitchens. They rank in the top 11% of all ingredient pairs, and cooks put them together in 3,816 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓
Tofu Mayonnaise
Ingredients
Directions
Mix in blender until smooth.
Nutrition, whole recipe (rough)
What these numbers assume: 7 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Tofu | 100g firm | 76 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
-
Lemon + mustardtop 11% of all pairsSmell alikestrongCooked together3,816 recipes
Shared aroma: eucalyptol (eucalyptus, herbal).
-
Tofu + mustardtop 11% of all pairsSmell alikemoderateCooked together81 recipes
Shared aroma: guaiacol (smoky, sweet).
-
Mustard + apple cider vinegartop 14% of all pairsSmell alikelowCooked together254 recipes
Shared aroma: guaiacol (smoky, sweet).
-
Tofu + lemontop 17% of all pairsSmell alikemoderateCooked together179 recipes
Shared aroma: 2-nonenal (fatty, green).
-
Sugar + apple cider vinegartop 17% of all pairsSmell alikelowCooked together455 recipes
Shared aroma: guaiacol (smoky, sweet).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Soft silken tofu
- Provides a creamy body and moisture, forming the base of the sauce.
- Oil
- Adds richness and fat, and is dispersed through the tofu to give a smooth, thick texture.
- Prepared mustard
- Contains emulsifying compounds that help the oil and tofu stay blended instead of separating.
- Fresh lemon juice
- Adds acidity that brightens the flavour and balances the richness of the oil.
- Granulated sugar
- Adds sweetness that balances the acidity of the lemon juice and vinegar.
- Apple cider vinegar
- Adds sharp acidity that gives the sauce its tangy, mayonnaise-like flavour.
The step that matters
Blend until fully smooth. The oil must be thoroughly dispersed into the tofu to form a stable emulsion. Stopping early leaves a grainy texture or oil pooling on the surface.
Swap the lemon
How well each one fits the dish's main ingredients (tofu, sugar, mustard, apple cider vinegar):
- Avocadofits better
- Limefits better
- Coconutfits better
- Lemonthe original
Fit is the average pairing score against tofu, sugar, mustard, apple cider vinegar. Candidates are from the same food group and used in at least 100 recipes.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
You might also like
Lemon Sauce236 recipes
Apple Soup33 recipes
Ham in Cider10 recipes
Tomato Soup526 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.