A magic sauce invented by the same peopleby the inventive French, has firmly established itself on our tables. Where only we do not add it: and in salads, and in appetizers, and in sandwiches, and in soups, and in dumplings and even just spread on bread. But, by the way, firstly, what is sold in stores today is very far from the original. And secondly ... If you can still choose high-quality and fatty mayonnaise, then there is no need to talk about the quality of the so-called light mayonnaises - there is none (quality). We buy light mayonnaise, and then either the stomach hurts, or heartburn torments, or this surrogate simply spoils the whole taste of the dish. Therefore, it would not be superfluous to learn how to cook such a sauce at home, from natural products and in full confidence in its proper quality and real lightness. Here are several recipes for home-made mayonnaise (or a sauce very similar to it).
Traditional mayonnaise
This light mayonnaise is light, first of all,because it does not contain any preservatives, emulsifiers, flavor enhancers or other components of industrial mayonnaises. Traditional composition and traditional taste are the distinctive qualities of this mayonnaise. To prepare this sauce, you will need the following ingredients:
- vegetable oil,
- egg,
- lemon juice
- sugar,
- salt,
- garlic,
- mustard.
Preparation:Pour one egg into a small bowl, add a pinch of salt and a teaspoon of olive or sunflower oil. Lightly beat this mixture with a fork. Then, continuing to beat, pour another glass of oil there, adding it one teaspoon at a time. That is: add oil, mix everything into a homogeneous mass and add another spoon of oil. And so on - until all the oil is gone. To make the mayonnaise spicier, you can add a little dry mustard and garlic. And for a softer taste - a little sugar. Note: To prepare this (and any other) mayonnaise, you need to take only refined oil without a pronounced taste and color. And do not be afraid of the calorie content of this sauce. Vegetable oil, of course, is high in calories. But it contains polyunsaturated fatty acids, and therefore does not accumulate on the sides in the form of hated extra pounds.
Light Mayonnaise on curds
Another recipe for making a light sauce.Of course, it can be called real mayonnaise only with reservations, but its taste is not inferior to the original. To prepare it, we will need the following ingredients:
- 2 egg yolks,
- 0.5 tsp mustard,
- juice from 1 small lemon,
- 0,125 l of vegetable oil,
- 150 g of cottage cheese,
- salt,
- ground pepper.
Preparation:It is necessary that all the ingredients for the mayonnaise are approximately the same temperature. To do this, take them out of the refrigerator an hour before cooking. Put the yolks, pepper, salt and mustard in a small saucepan and mix them with a whisk. Then drop by drop add enough vegetable oil to make a very thick sauce. As soon as the mass thickens and becomes dense, add, continuing to stir, lemon juice, slightly diluting the sauce with it. Continuing to whisk, pour in a thin stream of vegetable oil until you get a sauce of the consistency of mayonnaise. Mix it with cottage cheese and add salt and pepper to taste. Note: To prevent the saucepan from sliding on the table while whisking, place it on a damp cloth.
Mayonnaise with starch
This mayonnaise owes its “lightness” tothe absence of eggs, as well as vegetable broth, which is used together with vegetable oil and replaces half of the volume required by the recipe. Ingredients:
- Vegetable broth,
- Vegetable oil,
- Potato starch,
- Lemon juice,
- Mustard,
- Salt, pepper and sugar.
Preparation:First, cook vegetable broth from any vegetables available (except potatoes and beets). The best selection: onions, carrots, mushrooms, parsley or celery root. Then dilute a quarter cup of cooled broth with a tablespoon of starch. Boil the remaining broth, pour in the broth-starch mixture and cook until thickened. Cool the resulting "jelly", mix with a teaspoon of lemon juice, half a teaspoon of mustard. Add sugar, pepper and salt to your taste, and, if desired, chopped greens. Beat the mixture with a mixer, pour in a thin stream of half a glass of vegetable oil. Our light sauce is ready!
Easy mayonnaise on milk
An unusual recipe for making mayonnaise without eggs. Naturally, this mayonnaise is light because it does not contain cholesterol. Ingredients:
- Milk,
- Vegetable oil,
- Mustard,
- Salt,
- Lemon juice.
Preparation:Let's make this mayonnaise in a blender. Pour room temperature milk (150 ml) into a tall whisking glass. Add 300 ml of any vegetable oil and start whisking. In just five seconds, our milk and butter will turn into a thick emulsion! After that, add a couple of tablespoons of lemon juice, two or three teaspoons of ready-made mustard and half a teaspoon of salt to the sauce. Turn on the blender again for five seconds. The milk mayonnaise is ready, and you get half a liter of it! Note: Instead of lemon juice, you can use apple, wine or regular table vinegar. The amount of mustard and salt can be varied to your taste. And, what is especially important, you should only make this mayonnaise in a blender! Whipping with a mixer will not give this effect.
Bean Mayonnaise
An excellent option for lean mayonnaise – no eggs, no milk! True, this sauce can only be called mayonnaise conditionally. But still, try it! Ingredients:
- A can of white canned beans,
- Vegetable oil (slightly more than a glass),
- A teaspoon of prepared mustard,
- Half a teaspoon of sugar,
- Half a teaspoon of salt,
- Lemon juice (2 tablespoons).
Preparation:Take beans canned in their own juice and drain the liquid. Then mash the beans into a puree. Pour vegetable oil into the puree, add mustard and sugar with salt, beat with a blender or mixer. A lean (and tasty!) analogue of fatty mayonnaise is ready. Mayonnaise is light and healthy! Note: This sauce can also be made from dry beans. To do this, white beans must be well boiled, and a little bean broth must be added to the puree.
Mayonnaise from pea flakes
Almost the same lean "mayonnaise" as from whitebeans. Only it is made on the basis of dry pea flakes. Try it, maybe you will like this version of light mayonnaise more than all the previous ones. Ingredients:
- Pea flakes,
- Water,
- Vegetable oil,
- Mustard,
- Salt,
- Lemon juice,
- Sugar.
Preparation:Pour six tablespoons of boiled water over a tablespoon of dry “instant” flakes. Add a pinch of sugar and cook for about ten minutes. Grind the cooked flakes (along with the water they were cooked in) into a puree or beat them in a blender. This puree will be enough for several servings of mayonnaise. To prepare one serving of sauce, pour an incomplete glass of refined vegetable oil into a saucepan (or other container), and top it with cooled pea puree (70 g). Using a mixer or blender, quickly (about five seconds) beat this mixture, and then add two teaspoons of ready-made mustard, a tablespoon of lemon juice and half a teaspoon of salt. Beat everything again, but for a little longer – about twenty seconds. You can try it. Here are some simple ways and sometimes from completely unexpected products you can make light homemade mayonnaise. And believe me – not a single, even the most expensive and high-quality industrial mayonnaise can compare with homemade. So don’t be lazy and try to make mayonnaise at home at least once. And after that, you’ll hardly go to the mayonnaise counter in the store. Try, experiment and cook with pleasure! We recommend reading:
