Some wild mustards have seeds you can gather in abundance and use as you’d use commercial mustard seeds.They’re great in this wild mayonnaise, and you’ll never miss the eggs—they’re not really necessary. Use the result on sandwiches or as a salad dressing.

1-2 cloves of garlic or to taste
1/4 cup fresh parsley
1 19-oz. package silken tofu, drained
1/4 cup olive oil
1/4 cup light (mellow) miso
2 tbs. lecithin granules
1 tsp. any edible wild mustard seeds or commercial yellow mustard seeds, ground
1 tsp. white pepper, ground
1 tsp. tarragon, ground
1/2 tsp. turmeric
The juice of 1 lime (2 tbs.) or 2 tbs. lemon juice
2 tbs. red wine vinegar
1 tsp. dried hot pepper, ground, or 1/2 tsp. cayenne hot pepper
1/4 tsp. liquid stevia (optional)

1. Finely chop the garlic and parsley in the food processor with the chopping blade, or chop finely by hand.

2. Add all the remaining ingredients and process or hand-mix until smooth.

Use on vegetables, and in sauces, sandwiches and salad dressings.

Makes 2 cups