Mayonnaise

                   Source: Joanne Spotten, The Food  Allergy Kitchen

1/2 cup of soy milk
1/4 teaspoon mustard
2 teaspoons of lemon juice
Dash of salt
1/4 teaspoon of paprika
6 teaspoons of vegetable oil

Combine the milk, mustard, lemon juice, salt, and paprika in a
blender. Use a low setting and do not overmix. Slowly add the oil, one drop at a time. This will cause the mixture to thicken. Once all the ingredients have been added, mix until a smooth texture is achieved. As with regular mayonnaise, keep it refrigerated.