light mayonnaise Magic sauce, invented by all the sameinventive French, firmly established on our tables. Where only we do not add it: salads, snacks, sandwiches, soups, pelmeni, and even simply smear bread. But, by the way, first, what is sold today in stores is very far from the original. And secondly ... If high-quality and fatty mayonnaise can still be chosen, then the quality of the so-called light mayonnaise can not be said - there is no it (quality). We buy light mayonnaise, and then either the stomach hurts, or the heartburn tortures, or simply spoils this surrogate the whole taste of the dish. Therefore, it would not be superfluous to learn how to prepare such a sauce at home, from natural products and in full confidence in its proper quality and real ease. Here are some recipes for homemade mayonnaise (or sauce, very similar to it).

Traditional mayonnaise

This light mayonnaise is easy, first of all,that does not contain all sorts of preservatives, emulsifiers, flavor enhancers and other components of industrial mayonnaise. Traditional composition and traditional taste - these are the distinctive qualities of this mayonnaise. To prepare this sauce the following ingredients will be required:

  • vegetable oil,
  • egg,
  • lemon juice
  • sugar,
  • salt,
  • garlic,
  • mustard.

Preparation: In a small bowl, pour one egg, add a pinch of salt and a teaspoon of olive or sunflower oil. Lightly beat this mixture with a fork. And then, whilst continuing, pour out another glass of oil, adding it on a teaspoonful. That is: added oil, mixed everything in a homogeneous mass and again added a spoonful of oil. And so - until all the oil is finished. To sharpen mayonnaise, you can add a little dry mustard and garlic. And for the softness of taste - a little sugar. Note: To prepare this (and any other) mayonnaise, you need to take only refined oil without pronounced taste and color. And the caloric content of this sauce does not frighten you. Vegetable oil, of course, is caloric. But it contains polyunsaturated fatty acids, and therefore is not put off on its sides in the form of hated extra pounds.

Light Mayonnaise on curds

Another recipe for light sauce. Of course, this mayonnaise it can only be with reservations, but to taste it does not concede the original. For its preparation we 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 components for mayonnaise should be approximately the same temperature. To do this, one hour before cooking we'll take them out of the refrigerator. In a small pot we put yolks, pepper, salt and mustard and mix them with a whisk. Then add a drop of vegetable oil by drop to make a very thick sauce. As soon as the mass thickens and becomes dense, we add, while stirring, lemon juice, slightly diluting the sauce. Continuing to whisk, a thin trickle of vegetable oil, until it turns out the sauce consistency of mayonnaise. We mix it with cottage cheese and taste and pepper. Note: To ensure that the pan does not slip on the table when it is being beaten, it should be placed on a damp cloth. mayonnaise

Mayonnaise with starch

This mayonnaise with its "ease" is due to the lack ofeggs, as well as vegetable broth, which is used together with vegetable oil and replaces its half of the prescribed volume. Ingredients:

  • Vegetable broth,
  • Vegetable oil,
  • Potato starch,
  • Lemon juice,
  • Mustard,
  • Salt, pepper and sugar.

Preparation: To start, we will cook vegetable broth from any available vegetables (except potatoes and beets). The best selection: onions, carrots, mushrooms, parsley root or celery. Then a quarter of a glass of cooled broth is diluted with a tablespoon of starch. The remaining broth is boiled, we pour the broth-starch mixture into it and cook until thick. The resulting "kissel" cool, mix with a teaspoon of lemon juice, half a teaspoon of mustard. Add to your taste sugar, pepper and salt, and if desired - also chopped green. Beat the mixture with a mixer, pour into it a thin trickle half a glass of vegetable oil. Our light sauce is ready!

Easy mayonnaise on milk

An unusual recipe for cooking mayonnaise without eggs. Naturally, this mayonnaise is easy, because it does not contain cholesterol. Ingredients:

  • Milk,
  • Vegetable oil,
  • Mustard,
  • Salt,
  • Lemon juice.

Preparation: We will prepare this mayonnaise in a blender. Milk at room temperature (150 ml) poured into a tall glass for whipping. Add to it 300 ml of any vegetable oil and start whipping. Literally in five seconds our milk with butter will turn into a thick emulsion! After that, add a couple of tablespoons of lemon juice to the sauce, two to three teaspoons of the prepared mustard and half a teaspoon of salt. Once again, turn on the blender for five seconds. Mayonnaise in milk is ready, and it turned out as much as half a liter! Note: Instead of lemon juice, you can use apple, wine or ordinary table vinegar. The amount of mustard and salt can be varied to your liking. And, most importantly, you only need to prepare this mayonnaise in a blender! Beating with a mixer of this effect will not.

Bean Mayonnaise

A great option of lean mayonnaise - no eggs, no milk! However, this sauce can be called mayonnaise only conditionally. And yet, 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 the beans, preserved in their own juice, and drain off the liquid. Then we mash the beans in mashed potatoes. Pour in puree vegetable little, add mustard and sugar and salt, whisked blender or mixer. Lenten (and tasty!) Analogue of fatty mayonnaise is ready. Mayonnaise is easy and useful! Note: This sauce can be prepared from dry beans. To do this, white beans must be well boiled, and in the puree from it add a little bean broth.

Mayonnaise from pea flakes

Almost the same lean "mayonnaise" as from whitebeans. Only it is done on the basis of dry pea flakes. Try, maybe this version of light mayonnaise you like more than all the previous ones. Ingredients:

  • Pea flakes,
  • Water,
  • Vegetable oil,
  • Mustard,
  • Salt,
  • Lemon juice,
  • Sugar.

Preparation: A tablespoon of dry flakes of "quick cooking" will be filled with six tablespoons of boiled water. Add to them a pinch of sugar and cook for about ten minutes. Welded flakes (together with the water in which they were brewed) will be mashed or mashed in a blender. This mashed potatoes will be enough for several servings of mayonnaise. To make one portion of the sauce, we pour into a saucepan (or in another dish) an incomplete glass of refined vegetable oil, and on top - a cooled pea puree (70 g). With a mixer or blender, quickly (five seconds), we'll blast this mixture, and then add two teaspoons of the prepared mustard, a tablespoon of lemon juice and half a teaspoon of salt. All the time we'll take a shot, but for a little longer - about twenty seconds. You can take a sample. Here, in simple ways and sometimes from completely unexpected products, you can prepare an easy home mayonnaise. And believe me - none, even the most expensive and high-quality mayonnaise of industrial production can not be compared with home. So do not be lazy and try at least once to prepare mayonnaise at home. And it is unlikely that after that you will come to the store in the store with a mayonnaise counter. Try, experiment and cook with pleasure! We advise you to read: