Lean mayonnaise: recipe, ingredients

Mayonnaise is the most popular salad dressing. Many people prefer to cook it at home, which allows you to control the quality of products added to this sauce. One of the essential ingredients in mayonnaise is an egg or yolk. But what about people who do not consume animal products for a number of reasons? Refuse your favorite salad in the post or try to find a recipe for a special sauce? In our article, we will talk about how to make lean mayonnaise at home. There are several sauce recipes to choose from. It should be noted right away that it turns out so delicious that it can be used as a traditional dressing, and not just in a post.

Homemade Lenten Egg-Free Mayonnaise

In terms of consistency and taste, the following sauce is not much different from traditional. Meanwhile, he is preparing without eggs. Wheat flour helps to get the right mayonnaise texture. If someone is embarrassed by this ingredient in the sauce, it is worth noting immediately that it is used in the recipe no more than 15% of the total volume of the finished product.

The following step-by-step instruction will tell how to make lean mayonnaise at home.

1. First of all, you should make flour (75 g). To do this, it is sieved in a stewpan and poured with hot water. The mass is thoroughly whipped with a submersible blender and sent to a small fire. With constant stirring after a short time, it will become quite thick and smooth. Brewed flour should cool well before continuing with the sauce.
2. Prepare a measuring cup from a blender or any other tall dishes. Pour vinegar into it (1.5 tbsp. L.). Add refined vegetable oil (8 tbsp. L.) And ready mustard (1 tbsp. L.). Pour salt and sugar (1 tsp each), ground paprika (¼ tsp). Beat the prepared ingredients thoroughly with a blender until thickened.
3. It remains only to introduce the brewed flour into the glass in small portions. Add literally a tablespoon, each time thoroughly whipping the sauce with a blender.
4. When all the flour has been introduced, the mayonnaise should be beaten well again for two minutes, then put it in a jar with an airtight lid and send for storage in the refrigerator. About 500 ml of homemade sauce is obtained from the indicated quantity of products.

Flaxseed Mayonnaise Recipe

The sauce prepared according to the following recipe can be called not only tasty, but also healthy. And all thanks to the use of flaxseed as the main ingredient. It is from it by grinding in a coffee grinder that flour is obtained, which will need only two tablespoons with a slide. The calorie content of lean mayonnaise according to this recipe is 473 kcal per 100 g (at least 150 kcal more in a store).

A step-by-step recipe for cooking is as follows:

1. Pour the prepared flour into a blender glass and pour boiling water (60 ml) into it. After a few minutes, it should completely cool and swell.
2. In a larger mass, a pinch of salt and sugar, lemon juice (2 tbsp.), Table mustard (1 tsp.) Are added.
3. Lean mayonnaise with a blender beats for several minutes. At this time, 125 ml of vegetable oil is poured into it in a thin stream. Once the consistency is thick enough, the whipping process can be stopped. Such a sauce can be stored in the refrigerator for about a week.

Lean mayonnaise from white beans

This sauce tastes good with a touch of mustard and a refreshing touch of lemon. By consistency, lean mayonnaise is practically no different from ordinary. However, the density can be controlled using vegetable oil.

The recipe for making lean mayonnaise is very simple:

1. Home-cooked or canned white beans (8 tbsp. L.) Is placed in a measuring cup or glass half-liter jar. With the help of a blender, it is interrupted in a paste-like mass.
2. Salt and pepper, lemon juice (1.5 tbsp.), Mustard (1 tsp.) Are added.
3. All ingredients are whipped with a mixer, while odorless vegetable oil is gradually poured into them. Its amount depends on the desired density (approximately 160-240 ml). Ready sauce should be tasted and, if necessary, increase the number of spices.

How to make pea mayonnaise?

To prepare the next sauce, you’ll probably need not canned peas themselves, but a pickle from a can. In the process of whipping, it turns into a thick snow-white mass, which is the basis for mayonnaise. In fact, cooking lean mayonnaise according to the recipe below is a snap:

1. With a can (420-500 ml) with canned peas, the whole brine is drained.
2. A little salt and sugar, a little apple cider vinegar are added to this measuring cup.
3. The hand blender is lowered into the glass and the whipping process begins. Once the mass is homogeneous, you can add oil. It can leave 250-300 ml, depending on the desired density.
4. Ready mayonnaise immediately goes to the refrigerator. In such storage conditions, it will become even thicker and tastier.

Vegetarian Cashew Mayonnaise

The following home-made sauce will be appreciated by raw foodists. It has a delicate cream texture and leaves a pleasant nutty finish. According to the recipe, lean mayonnaise from nuts is prepared as follows:

1. Raw cashews (1 tbsp.) Are poured with cold water and left on the table for 3 hours. Thanks to soaking, they will become softer and it will be easier to grind them to the desired state.
2. Nuts are transferred to a measuring cup. To them is added 20 ml of lemon juice and olive oil, salt (3 g) and mustard (5 g).
3. Using a blender, all ingredients are crushed to a homogeneous state. If the consistency is too thick, add a little water in which cashews are soaked.

Such mayonnaise can be taken as dressing for salads and as a spread for sandwiches.

How to make mayonnaise from lean apples?

We offer one more variant of delicious vegetarian sauce:

1. First you need to prepare the ingredients for lean mayonnaise: 2 apples, vegetable oil, a little salt, sugar and ready mustard (1 tsp each), apple cider vinegar (2 tbsp.).
2. Peel the apples and peel with seeds, cut into cubes and put in a saucepan. Simmer them over low heat until they are soft. Put apples in a glass, cool.
3. Add all the spices to the apple slices (except for vegetable oil).
4. Beat the mixture with a blender until smooth.
5. Gradually pour in 100 ml of vegetable oil. During the operation of the blender, the mass should noticeably increase in volume and acquire a texture and taste characteristic of a traditional sauce.

Avocado Mayonnaise Recipe

The next sauce can be prepared not with a hand blender, but directly in the grinder. At the same time, getting lean mayonnaise from avocado is as easy as shelling pears:

1. To start the avocado should be cut in half, remove the stone and peeled.
2. Put the resulting pulp into a blender bowl and beat until a smoothie is obtained.
3. Pour three tablespoons of olive oil, squeeze a little juice from half a lemon, pour salt to taste. Beat all the ingredients again.
4. Add to taste spices: a clove of garlic, mustard (½ tsp.). Beat mayonnaise for the last time and bring it to a pleasant taste. The resulting sauce should have a smooth creamy texture. It can be served as an appetizer for crackers and croutons or used for dressing salads.

Raw Sunflower Seed Mayonnaise

To prepare the next sauce, you will need peeled and unroasted seeds (200 g). But before you make mayonnaise from them, they should be soaked in water for the night. Better yet, if you leave them in this form for a day or two, so that they begin to sprout.

Next, the sequence of steps when preparing lean mayonnaise will be as follows:

1. Soaked seeds are transferred to a glass and crushed with water (½ tbsp.) Until smooth.
2. Next, lemon juice (3 tbsp.), Mustard (½ tsp.), Salt, pepper are added. ½ cup of vegetable oil is gradually poured.
3. If the mayonnaise is too thick, you can add a couple more drops of water if necessary.