Aioli, the classic Mediterranean garlic mayonnaise, gets a makeover. Whipped silken tofu, the ultrasmooth kind that comes in little vaccuum-packed boxes, does the best mayonnaise impersonation this side of Provence, bringing the fat and cholesterol content way down and the protein component way up. A dose of prepared horseradish adds the perfect zip.

• This sauce keeps for several weeks if stored in a tightly covered container in the refrigerator.
  
  
• Serve Horseradish Aioli with raw or steamed vegetables, as a garnish for soups, on top of lima beans, steamed greens, pasta, or rice, spread onto crackers or sandwiches, with cooked fish·many etceteras.
  
  

1. Place everything except the optional mayonnaise in a blender and whip until smooth.
2. Transfer to a bowl, and whisk in the mayonnaise, if desired. Cover tightly and refrigerate until use.