Recently, many began to monitor their figure and health in general. In this regard, mayonnaise gradually began to disappear from the refrigerator, as one of the most harmful and high-calorie foods. He is replaced by dressings from olive or other types of oils. What can I say: even 15% sour cream is much more useful than purchased mayonnaise. And, as for calorie content, there is, perhaps, no more harmful product.
The benefits and harms of mayonnaise
On average, about 100 kilocalories per 100 g of purchased mayonnaise. Therefore, in one teaspoon, which holds about 15 grams - about 90 kilocalories. With regard to energy value, more than 95% is occupied by fats, and the rest is proteins and carbohydrates. Of course, there are ways to reduce the calorie content of such mayonnaise, but not more than a few calories. To do this, you can mix it with yogurt or sour cream. But what if your family members cannot give up mayonnaise at all? In this case, it is worth resorting to home-made mayonnaise as an easy and healthy product.
There are many different recipes. If desired, those who are closely involved in the weight loss procedure can find homemade light mayonnaise, the recipe "according to Ducane." But in this case, there is a chance not to get the desired result, since the taste of the product will resemble anything, but not the one you are used to when using mayonnaise. But its advantage is that the calorie content of one spoon can be only 25 units.
So, consider a few recipes for light and tasty mayonnaise, cooked at home.
Vegetarian Mayonnaise
To prepare it, you will need only three main ingredients, taken in equal amounts: soybean, sunflower and olive oil. To them in the process of preparation it will be necessary to add lemon juice, salt and sugar. All products are mixed with a mixer at low speed or with a whisk until a homogeneous mass is formed.
As a result, we will get mayonnaise light and healthy, since its calorie content will be much less than in a store. In addition, the distribution of proteins in such a product will be more correct, which is a plus for both the figure and the stomach.
Light mayonnaise. Oil-free recipe
To prepare it, you will need chicken yolks. The complexity of this recipe is that you have to work with starch, which will need to be gently mixed with decanted water. In addition, add vinegar, lemon juice and a pinch of salt.
Starch with water must be mixed gradually, while heating the mixture to a boil. Next, you need to cool it and add all the other ingredients. Shuffle everything with a mixer.
Lean Mayonnaise Recipe
To make light and lean mayonnaise, you will need one glass of sifted wheat flour, about eight tablespoons of olive oil, three teaspoons of salt, the same amount of lemon juice and dry mustard. You also need to add three glasses of distilled water and two tablespoons of sugar.
We start cooking. Pour all the flour into a deep bowl and add a few tablespoons of water. Stir so that the lumps disappear and add the remaining water. Now heat the mixture to a boil. It is very important to stir it constantly. While the mixture cools, mix lemon juice with olive oil, sugar and mustard. Add salt at the end. After the ingredients are mixed, pour the cooled flour and continue to mix with the mixer. You should get a thick homogeneous mass. That's all. Now you can enjoy delicious mayonnaise all year round without denying yourself pleasure, even during fasting.
Light mayonnaise (recipe with photo). Step cooking
First you need to prepare a mayonnaise base. In a blender, beat 100 ml of milk with 50 ml of vegetable oil. After the ingredients are whipped to a homogeneous emulsion, add half a teaspoon of mustard, a pinch of salt, half a teaspoon of sugar and a few drops of vinegar. Beat again until all the ingredients are mixed well.
Separately, we prepare the additive. We take the remaining 200 ml of milk, pour one teaspoon of gelatin and leave at room temperature. After the gelatin swells, put the mixture on low heat. We warm, but do not bring to a boil.
After all the grains of gelatin have melted, add a pinch of salt, sugar and mustard on the tip of the knife. Mix well and leave to cool. When both components of our mayonnaise have cooled, beat them in a blender until a mixture with bubbles forms.
We send it to the refrigerator for no more than half an hour. Then we mix again in a blender until the mixture resembles sour cream in its structure. We put it in the refrigerator again until it completely hardens. Before use, mix the mayonnaise with a spoon. If it is too thick and resembles a jelly-like mass, you need to beat it again in a blender or mixer.
Secrets of making homemade mayonnaise
In order to prepare a tasty and light mayonnaise at home, you need to know a few basic rules.
The first rule. Mayonnaise can not be stored in the refrigerator for longer than one week, since it does not contain preservatives, so the product can quickly go bad. This applies to those mayonnaises in which there is no milk and eggs. In other cases, it is better to store the product for no more than two days, otherwise the milk may become sour and begin to exfoliate.
The second rule. In no case can homemade milk mayonnaise be added to various fish salads and seafood dishes. Otherwise, you risk poisoning.
The third rule. Only olive oil should be added to mayonnaise with olive oil. The recipe, in which it is necessary to add several types of oils, does not recommend the use of mixtures thereof. That is, add each type of oil separately.
Rule Four If you use oil while cooking homemade mayonnaise, make sure that it is at room temperature.
Having examined several recipes, we can say that homemade mayonnaise is an easy and healthy product. But do not abuse it, since not a single healthy diet system includes the use of this product on an ongoing basis in its diet.