Vegan Mayonnaise

No, I haven't radically altered my dietary preferences, I still love roast beast, but I got to thinking that by playing around with lecithin I could pull the eggs out of mayonnaise.  That not only makes it vegan, but keeps it from going bad, unlike most homemade mayonnaise; this stuff should keep indefinitely in the fridge, and it may not need refrigeration since none of the ingredients has to be refrigerated (that's an experiment in progress...).  At the least you won't have to worry about keeping it on ice for a picnic.

4 T vinegar (some of this may be replaced with water if you don't like it as tangy)
1 T dijon mustard
1 t liquid lecithin
1 C oil
salt to taste

Mix together the vinegar, mustard, and lecithin in a food processor (or in a bowl with a whisk, but you're gonna get a workout if you got the whisk method), then slowly drizzle in the oil while the food processor runs (or while you whisk until you think your arm is going to fall off).

Note: I don't call out what type of vinegar or oil to use, but this is just a place to get creative.  My first batch was 50/50 red wine vinegar and sherry vinegar, with 1/4 C of walnut oil and 3/4 C vegetable oil.  Play around with it, and you could also use citrus juice in place of vinegar; I may try blood orange and lemon juice mixed with avocado oil for my next effort.