You will need: low-fat sour cream (250 grams), a couple of drops of sunflower oil, 1 teaspoon of apple cider vinegar, lemon juice 1-2 teaspoons, mustard 1 tablespoon, salt, seasonings (of your choice).
Preparation: combine sour cream with lemon juice, put in the refrigerator for 10-15 minutes, then add the remaining ingredients to the sour cream, mix thoroughly and the mayonnaise is ready!
Recipe 4 (Kefir mayonnaise)
You will need: thick kefir 5-6 tbsp. spoons, low-fat cottage cheese 5-6 tbsp. spoons, 2 boiled yolks, 1 teaspoon lemon juice, 2 teaspoons mustard, chopped dill, salt and spices.
Preparation: Mix all the ingredients thoroughly in a blender and place the resulting mass in the refrigerator.
Recipe 5 (Unusual nut mayonnaise)
You will need: cottage cheese (200 grams), 2-3 tablespoons of thick sour cream, chopped nuts (50 grams), egg yolks (boiled) 2 pcs., lemon juice 1 teaspoon, mustard 2 teaspoons, salt and spices.
Preparation: mix cottage cheese with sour cream, add mashed yolks, lemon juice, mustard, salt and spices. Mix everything thoroughly. Add nuts to the resulting mass, mix and the nut mayonnaise is ready!
It will take no more than 10 minutes to prepare dietary mayonnaise, plus, making the low-calorie sauce yourself gives a 100% guarantee of its quality!
Currently, many people are inclined to introduce dietary products into their diet, and this step is completely justified, since a diet with a predominance of excessively fatty foods will undoubtedly be harmful to health, and can lead to the onset of many diseases that might not have manifested themselves with a balanced menu.
In light of the above, how to prepare homemade dietary mayonnaise, a recipe, I will give it, since many dishes are often richly seasoned with its industrial analogue, and this does not have a very good effect on health, and with frequent use of such a fatty product can cause negative phenomena from the body.
* first recipe based on yogurt.
The ingredients you will need are the following, I will list them: 200 grams of low-fat yogurt, a bunch of fresh basil, oregano, two teaspoons of mustard powder.
You need to add mustard powder to the yogurt and beat these ingredients using a blender. After which it is recommended to add pre-chopped oregano and basil, and then carefully mix everything until smooth. This version of mayonnaise would be quite appropriate together with vegetable salads.
* second recipe.
As for the ingredients, you will need to boil four chicken eggs and get only the yolks, 200 grams of low-fat cottage cheese, the same amount of yogurt, a couple of teaspoons of mustard powder, and a pinch of salt.
It is recommended to grind chicken yolks using a regular fork, mix them with cottage cheese and pour yogurt over this mass, then add mustard powder and gently beat all ingredients until smooth. It can be served with salads and can also be used to make sandwiches.
* recipe third.
To prepare this version of dietary mayonnaise, you will need 200 grams of cottage cheese, and you should use its low-fat version, then two tablespoons of light yogurt, a small amount of ground black pepper, 5 g of mustard powder and the same amount of lemon juice, as well as a couple of boiled yolks.
To begin with, it is recommended to mix cottage cheese with yogurt. Then you should grind the yolks with lemon juice, they should become slightly discolored, after which you need to pour mustard powder into them, and only then combine all the ingredients together. You can add this dietary mayonnaise to any vegetable salads, replacing the store-bought equivalent. It must be stored in the refrigerator.
* recipe four.
Of the necessary ingredients, you will need the following products: a standard pack of low-fat cottage cheese, a teaspoon of ground black pepper, twice as much mustard powder, one hundred grams of applesauce, but it should be without added sugar, salt to taste.
To prepare this version of the sauce, you should combine applesauce with cottage cheese and stir well so that there are no lumps left in the mass; for this purpose, you can use a blender. After which you need to add all the remaining ingredients and mix the composition thoroughly, you can serve it with salads, and store, of course, in the refrigerator for no more than five days.
You can prepare dietary mayonnaise based on vegetable oil, and the sauce will be higher in calories than with yogurt, but, nevertheless, its energy value can be adjusted. So, here's the recipe.
*recipe for mayonnaise with vegetable oil.
So, as for the components that will be present in this sauce, they are as follows: 300 milliliters of vegetable oil, of course, it is best to use olive oil. Next, you will need half a glass of skim milk, one hundred grams of already prepared mustard, as well as three chicken yolks, but they must be raw.
Place all the ingredients in a blender and beat everything until smooth, the mass should thicken a little and turn white, at this point you can judge that the mayonnaise is ready. Of course, there is no need to say that this option is dietary in terms of calories, but, on the other hand, it does not contain all kinds of preservatives and dyes, in this regard it is much healthier than store-bought.
To achieve its dietary properties, you simply need to reduce the olive oil content. This sauce will complement vegetable salads well, and is also suitable as a seasoning for other main and first courses. Conclusion Bon appetit and be healthy!
How to make diet mayonnaise at home. Recipe based on cottage cheese
The simplest and most accessible recipe is based on low-fat cottage cheese. An excellent source of protein - cottage cheese - is necessary for everyone, but especially for those who go to the gym. Curd fitness mayonnaise is not only tasty, but also healthy.
The main secret is choosing the right dairy product. It should be soft, without grains, otherwise the sauce will not be as tasty.
This sauce (2-3 tbsp) combined with boiled eggs (2-3 pcs) is an ideal after-dinner snack!
Ingredients:
- boiled yolk - 1 pc.
- low-fat cottage cheese - 150 grams
- mustard - 1 teaspoon
- salt - to taste
- water - 2-3 tbsp.
Preparation:
- Boil the egg. Separate the yolk from the white.
- Beat the cottage cheese with a blender, adding a little boiled water. The result is the consistency of thick sour cream.
- Add the yolk and mustard to the curd mass, salt, pepper and beat thoroughly again. If the cottage cheese is without sourness, then you can add 1-2 drops of lemon juice.
Dietary mayonnaise at home recipe.
There are a large number of mayonnaise sauces, and they are fundamentally different in composition and shelf life from industrial mayonnaise. It is important to remember that you cannot cook baked goods with homemade mayonnaise; it will simply separate. Genuine mayonnaise is a cold sauce intended exclusively for dressing or as a sauce for ready-made dishes.
Due to the increased popularity of healthy eating and the desire of many to lose weight, cunning manufacturers have created a surrogate, calling it dietary mayonnaise. Essentially, it's just a chemical cocktail. But manufacturers position it as a healthy and natural product. Many people fall for this trick because, unfortunately, they have a very limited understanding of healthy eating in general. It can be assumed that the calorie content of dietary mayonnaise was reduced during production by reducing the content of animal fat, that is, egg yolk. Taking into account the fact that egg powder or soy lecithin have been used instead of yolks for a long time. Manufacturers also reduce fat content by reducing the proportion of oil in the sauce. But in this case, mayonnaise sauce loses not only its taste and consistency.
But even here the producers found a way out. Gelatin, pectin, a variety of emulsifiers and glutamates, flavorings and milk concentrates are used. Flavor enhancers or glutamates are the most harmful thing in industrially produced mayonnaise. They are addictive, and healthy food, even the healthiest without them, seems bland and tasteless. You can easily conclude that regularly consuming diet mayonnaise purchased in a store will not give you the results you expect. And you are guaranteed to get health problems and sagging sides.
But for mayonnaise lovers, you can make dietary mayonnaise at home. How to prepare diet mayonnaise? Let's look at several recipes for dietary homemade mayonnaise.
Since the modern housewife has a lot of things to do, it is unlikely that anyone will perform Sisyphean labor without knowing about the expediency of such events. Many more are sure that dietary mayonnaise created at home is not so tasty and it is unknown how it might behave, for example, in “Herring under a fur coat.” Suddenly it will separate or turn out too liquid, which will affect the appetizing appearance. In general, it’s much easier to buy the usual sauce in the supermarket and not worry about anything when guests of honor are on the doorstep.
On the other hand, this may be a discovery for some, but what is offered on the shelves of your favorite supermarkets does not fit in with the concept of “proper nutrition.” After all, the “yummy” contains preservatives, emulsifiers, stabilizers, antioxidants, dyes, and egg and butter substitutes as the main ingredients. Moreover, this cannot be fed to children, and some of them, upon returning from school, while their mother is not looking, instead of the hated borscht, spread a thick layer of the delicacy on bread and gobble it up on both cheeks.
So, taking into account the subtleties of product production, there is only one conclusion: any mayonnaise made at home is dietary. The body will only benefit from it.
Mayonnaise pp recipe dietary. Mayonnaise without oil
A recipe for homemade dietary mayonnaise may well exclude the main source of calories - vegetable oil (100 g of fat contains about 900 kcal). So, to prepare a truly dietary sauce, take a boiled yolk (1 pc.), about 1 tsp. mustard, 100 g liquid cottage cheese.
Mash the yolk, add mustard and mash them well. Then add liquid curd in small portions and beat until completely smooth. Salt and season the sauce to taste.
Video How to make diet mayonnaise at home
Self-prepared mayonnaise tastes just as good as store-bought mayonnaise. But it does not contain harmful carcinogens, flavoring additives, stabilizers and other “nasties”. I offer 6 recipes for traditional, dietary and even Lenten sauce.
Of course, even homemade mayonnaise is not a dietary product. But if you still don’t have the opportunity (or desire) to refuse this sauce, it’s better to make it yourself.
General cooking rules
Sometimes you can’t make mayonnaise at home, even if you strictly follow the recipe. But there are recommendations on what and how to do.
The cooking technique is usually the same:
- you need to choose homemade, fresh eggs;
- only yolks are used, the white should not get in;
- all ingredients for the sauce should be at the same temperature;
- the churning container must also be preheated to room temperature;
- the products must be beaten one at a time, always starting with the egg yolks, and only then gradually add the rest;
- the yolks are beaten until white;
- vegetable oil is always the last, it should be introduced literally according to Art. spoon, each subsequent one only after 100% stirring of the first;
- You need to beat at low speed, you can do it manually, and only at the end, when the vegetable oil is poured in, should you increase it.
And remember, homemade mayonnaise does not last long. It must be consumed within 24 hours.
Recipe No. 1. Traditional
To prepare the classic sauce, prepare:
- vegetable oil - 120 ml;
- raw eggs - 2 medium;
- vinegar 9% - 3 ml;
- salt;
- sugar.
Beat the eggs at low speed, add sugar and salt. When the mixture turns white, you can pour in vinegar, and then gradually add oil.
Recipe No. 2. With lemon
Table vinegar can be replaced with lemon juice.
Product proportions:
- vegetable oil – 0.2 l;
- lemon – 1 pc.;
- chicken egg – 2 pcs.;
- salt;
- sugar;
- mustard (optional) – 5 ml.
Standard preparation
Recipe No. 3. Provencal
This sauce will have a richer flavor. To prepare it, prepare:
- vegetable oil – 0.2 l;
- Dijon mustard – 5 ml;
- egg – 2 pcs.;
- salt;
- sugar;
- wine vinegar (3%) – 15 ml.
The preparation is classic.
Recipe No. 4. Mayonnaise "Light"
Finally, we move on to more dietary recipes for making mayonnaise.
Ingredients:
- olive oil – 100 ml;
- sour cream 15% – 100 ml;
- juice of 1/2 lemon;
- egg – 3 pcs.;
- salt;
- sweetener or 5 g sugar.
Attention. In this recipe you need to boil the eggs. Mash the yolks with a fork with salt, sugar and juice, mix with sour cream and beat into a thick mass. And then gradually, without ceasing to beat, add vegetable oil.
Recipe No. 5. Diet mayonnaise
It's more like a sauce that can replace mayonnaise. But it tastes really very similar to it.
- natural yogurt – 150 ml;
- egg – 1 pc.;
- juice of 0.5 lemon;
- mustard – 1 tsp;
- ground pepper (black) – on the tip of a knife;
- salt.
Boil the egg, mash the yolk with spices and juice. Add yogurt, stir until smooth, and then whisk a little so that the mass rises slightly in volume.
Recipe No. 6. Vegetarian mayonnaise
An excellent option for vegetarians or fasting people.
For lean mayonnaise you will need:
* potato starch – 40 g;
* vegetable oil – 100 ml;
* vegetable broth – 100 ml;
* juice of 0.5 lemon;
* mustard – 5 ml;
* sugar - 0.5 tsp;
Mix half of the cold broth with starch, heat the rest so that you can still dip your finger in it (up to 40 degrees). Pour a portion of starch into it in a thin stream. Stirring the broth constantly, continue heating it until it begins to thicken.
Cool the mixture and mix with the rest of the ingredients except the butter. Whisk the sauce, gradually adding vegetable oil.
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Try to make your own lean homemade mayonnaise at home, and you will definitely get it tasty, light, low-calorie and dietary. With proper skill, you will learn how to make it thick. Mayonnaise can be lean and vegetarian if you replace natural milk in the recipe with soy milk The recipe for making mayonnaise at home is very simple. Mayonnaise can be prepared either in a blender or with a mixer. It is also acceptable to whisk mayonnaise, but this is a little more difficult.
Ingredients for making homemade mayonnaise:
1 cup unflavored sunflower oil or olive oil ½ cup cold or cool milk (natural or soy) ½ - 1 tbsp. spoon of French or Dijon mustard ½ teaspoon salt (or to taste) 2-3 tablespoons lemon juice (in extreme cases, can be replaced with vinegar) 1/2 teaspoon sugar (can be replaced with honey) spices (to taste)
How to make homemade mayonnaise without eggs:
How to make homemade mayonnaise? Start by mixing milk and butter in a special bowl for mixing ingredients. Beat the mixture for homemade mayonnaise with a mixer or in a blender (it is better to use a submersible). Beat for a few seconds until a homogeneous mass is formed. Add salt, mustard (French mustard first grind in a mortar), lemon juice and continue to beat homemade mayonnaise without eggs with a mixer or blender at high speed. A blender is preferable, as it gives a very high beating speed and not only beats, but also crushes and cuts out all the components of the mixture, which is very good for preparing mayonnaise at home. The mixture will begin to thicken. You can leave the homemade lean mayonnaise to stand, and then beat again, then it will definitely thicken. The time has come to add sugar and spices to our homemade diet mayonnaise, if you decide to add them. If you decide to leave , since it is, that is, you want the mayonnaise to be low-calorie and light, then your mayonnaise is ready. Bon appetit!
Initially, mayonnaise consisted, of course, only of natural ingredients, because at the time of its invention no artificial additives existed yet, so it was possible to assess the benefits or harms of this sauce without any problems by simply re-reading the recipe. The greatest difficulty at present is the opacity of the mayonnaise manufacturing process itself and the artificial origin of some substances in its composition. And the manufacturers themselves do not strive to reveal all their cards: partly to keep the secret of preparation secret, partly so as not to frighten the buyer by listing obscure additives, such as dyes, stabilizers, preservatives and other things. Responsible companies strive to reduce the mass fraction of such components in their product, emphasizing its naturalness, but this does not have the best effect on the price, while frankly cheap mayonnaises obviously contain more additives that improve the taste, smell and appearance of the sauce.
Based on old cookbooks, you can find out with reasonable certainty what mayonnaise was originally made from:
- egg yolk;
- vinegar;
- vegetable oil;
- salt;
- pepper;
- additional ingredients: lemon, mustard, sweeteners.
In Europe, they prefer to add olive oil and a little pureed mustard to mayonnaise, while in more eastern and colder countries they use sunflower oil and mustard oil instead. Based on these basic components, nutritionists analyze the effect of mayonnaise on the human body, since it is simply impossible to assess the impact of hundreds of types of store brands. Established doctors believe that the harm of mayonnaise in diabetes is somewhat overestimated in the sense that it is not it itself that poses the danger, but an imbalance of fats in the diet and excessive calorie consumption, because this product is very fatty and high in calories.
According to research by the Ministry of Agriculture, the greatest threat to health is the calorie content of classic mayonnaise, reaching 700 kcal per 100 grams. product.
The reason lies in the very large amount of vegetable fats contained in the sauce, as well as in egg whites, which is why mayonnaise is almost equal to pure sunflower oil in this indicator. Now, if we remember the restrictions that any diabetic diet imposes on the patient’s diet, we can draw a simple but important conclusion that mayonnaise for diabetes is only possible in very rare cases and in very small portions. This means that people with diabetes should under no circumstances eat any meat with mayonnaise or classic winter salads, like Olivier.
In recent years, many have become advocates of proper nutrition. Accordingly, you had to sacrifice the taste diversity of fast food and fall in love with simple food without additives. However, the recipes for various dishes are being improved and modern cooks have developed dietary mayonnaise.
This product, consisting of vegetable oil and eggs, is now fashionable to prepare from more suitable ingredients for proper nutrition.
So the new sauce is based on natural yogurt, low-fat sour cream, kefir and even cottage cheese. And the famous Dukan cuisine offers mayonnaise at home without the use of vegetable oil and a minimum of dairy components.
It is a mistake to believe that olive oil is more dietary than sunflower oil and therefore it is supposedly the most suitable for making homemade mayonnaise. In fact, both types of oil contain 884 calories, which is obviously not very good for your figure. The least high-calorie amaranth oil, which contains only 736 calories.
At the same time, a mayonnaise recipe using such an ingredient will have a negative impact on your budget, because its cost is several tens of times higher than the cost of a regular sunflower analogue. You don’t have to give up using vegetable oil in principle when preparing mayonnaise, provided that you change the proportions of the ingredients from the classic recipe.
Various natural herbs and spices unusually diversify the taste of the usual sauce. And low-fat (20%) hard cheese will give homemade sauces an unusual creamy taste. In any case, dietary mayonnaise is one of the most delicious and familiar sauces that will completely change your idea of proper nutrition.
Thick mayonnaise 
You will need:
- 1 hard-boiled yolk
- 1 teaspoon mustard
- 100 gr. very soft pasty cottage cheese
Start making mayonnaise at home by grinding the yolk and mustard in a blender. Then gradually add cottage cheese one tablespoon at a time. When the mass becomes homogeneous, add a little salt and spices (optional).
Yogurt mayonnaise 
You will need:
- a bunch of any greenery
- 1-2 teaspoons mustard
- 150 ml natural yogurt
The mayonnaise recipe is very simple, and as a result you will get a liquid salad sauce. Grind fresh herbs in a blender. Parsley, dill, basil, cilantro, oregano, etc. are suitable. You can even use spinach, which will hardly be noticeable in the sauce. Gradually, without stopping whisking, add yogurt and, finally, mustard into the container. Homemade mayonnaise is ready.
Sour cream mayonnaise 
You will need:
- 250 ml low-fat sour cream
- 80 ml vegetable oil
- 1 tbsp. spoon of lemon juice
- 1 teaspoon each apple cider vinegar, mustard and honey
- salt, turmeric and ground pepper - to taste
A special feature of this dietary mayonnaise is the use of a small amount of any vegetable oil. In a deep container, mix lemon juice with sour cream. After 15 minutes, add spices, apple cider vinegar, honey and mustard to the mixture.
Beat at low speed with a blender or mixer until smooth. Next, according to the homemade mayonnaise recipe, add vegetable oil in a thin stream, without stopping whisking the whole mass. In 1-2 minutes the sauce will be ready.
Curd mayonnaise 
You will need:
- 4 boiled egg yolks
- 1-2 teaspoons mustard
- 200 gr. natural yogurt and low-fat cottage cheese
With this mayonnaise recipe you will get a large amount of sauce. Therefore, you will have to cook in a fairly large and deep container. Initially, mix the yolks and mustard until smooth. If you plan to store the sauce for several days, add a couple of teaspoons of lemon juice at this stage - a natural preservative. Now gradually add the cottage cheese and beat the mixture at low speed. Finally, gradually add the yogurt. The curd sauce is ready.
Kefir mayonnaise 
You will need:
- 150 ml low-fat kefir
- 300 ml olive oil
- 3-4 raw yolks
- 2 tbsp. spoons of lemon juice
- 1 tbsp. spoon of honey and mustard
- salt and spices - to taste
Beat the yolks with honey, mustard, lemon juice, salt and spices in a blender. Separately, beat the kefir for a minute and gradually add it to the yolk-spicy mixture. Next, add olive oil to the homemade mayonnaise, continuously whisking the entire mixture at medium speed.
Dukan mayonnaise 
You will need:
- 3 tbsp. spoons of natural yogurt and low-fat smooth cottage cheese
- 1 teaspoon mustard
- 5 drops lemon juice
- 2 boiled yolks
- sahzam, salt and spices - to taste
Using a blender, beat the cottage cheese until smooth. Add yogurt and beat again. Now add the yolks, sakhzam, lemon juice, mustard, salt and spices one by one. After a couple of minutes, the natural homemade sauce will be ready.
Homemade dietary mayonnaise. In a refrigerator
Let's look into the holy of holies of your home - your refrigerator. Despite your individual eating habits, you buy some products anyway. These are milk, bread, sugar, meat and various sauces. The most popular among the latter is mayonnaise. This is the best dressing for traditional Russian dishes, such as Olivier salad, Ukrainian borscht or dumplings. However, with such a sauce you can not only gain weight, but also cause serious harm to your health. This product contains a fabulous amount of calories, fat and simple carbohydrates. In fact, it is a fat bomb, a couple of spoons of which takes away significant portions from a person’s daily calorie intake. Mayonnaise is a product obtained from refined vegetable oil. The energy value is high, but there are no useful components at all. A small spoon will waste all your weight loss efforts. If the product is consumed by children, it can quickly lead to obesity, as well as other diseases. In particular, to vitamin deficiency. Therefore, more and more often, housewives are preparing homemade dietary mayonnaise to pamper their family and offer them a healthy alternative to their favorite product.
Homemade mayonnaise made from boiled yolks and sour cream. 6 secrets of perfect homemade mayonnaise
- All ingredients should be at room temperature.
- If you prepare mayonnaise using the eggs of domestic chickens, its color will be yellow. Moreover, the fresher the eggs, the richer the color. Eggs bought in a regular store will make light mayonnaise.
- Prepare mayonnaise with sunflower oil or a mixture of olive and sunflower oil in a ratio of 1: 1, or better yet 1: 2 or 1: 3. If you use only olive oil, especially extra virgin, the sauce will be bitter.
- If you add a little more oil than indicated in the recipe, the mayonnaise will turn out even thicker. This same method can be used to save the sauce if the mixture does not thicken when whipped. If, on the contrary, you want to make it thinner, then pour a little water into the sauce.
- To diversify the taste of the sauce, you can add dried or chopped fresh garlic, ground black pepper, paprika or chopped dill. And the amount of salt can be changed to taste.
- Ready-made homemade mayonnaise is stored in the refrigerator in a hermetically sealed container for no more than 4–5 days.
Store-bought mayonnaise, of course, is incredibly tasty and has a pleasant color and texture.
But it is far from being as harmless as it was on display in the old days.
If the product contains little fat, it means that it contains stabilizers and thickeners.
Manufacturers achieve an appetizing color by including dyes, and preservatives provide a long shelf life.
Therefore, many housewives have switched to home cooking and know how to make delicious mayonnaise at home.
We offer you a recipe for making such mayonnaise from milk and kefir.
The dietary method is suitable for anyone losing weight.
Ingredients:
- 0.95-1 l milk 0.5% (packaging)
- 0.5 l kefir 0%
- 1 egg
- 1 tsp salt
- 2 tbsp. lemon juice
- 1 tbsp. mustard
- 3-4 tbsp. vinegar 9%
How to prepare milk kefir mayonnaise:
1. Bring milk to a boil and turn off.
2. Add salt and pour in kefir.
3. Stir and wait 2-3 minutes.
4. Place in a colander lined with two layers of gauze.
5. Let the whey drain until you get something like this:
6. Beat the egg and lemon juice in a blender.
If you do not eat raw eggs, then for mayonnaise you can do this: prick a large raw egg at the blunt end and place it in a saucepan with barely boiling water for 1 minute. This is how it is done in the recipe for a real Caesar salad for the sauce. Then beat further as written in the recipe.
7. Add the mixture from a colander and beat again at high speed until smooth and homogeneous.
8. Refrigerate for at least 3 hours.
This is what it should look like after the refrigerator:
9. Add 3-4 tbsp. vinegar 9%.
Who likes mayonnaise to be in small jars, like in Soviet times, put 4 spoons, but everyone has different tastes, so it’s better to mix and try with each new spoon.
10. Add 1 tbsp mustard, you may need less, also try.
11. If desired, you can add salt and ground black pepper to taste.
12. Transfer to a jar.
Your homemade mayonnaise is no worse than store-bought Provençal in jars from the distant 80s.
This amount of mayonnaise is enough for two large salads, for example, herring under a fur coat and Olivier salad for a festive table.
It’s also delicious to make eggplant rolls with cheese and garlic with it.
So, the first recipe... As the main ingredient, you can use the liquid that remains after opening the can. White beans, red beans, corn and chickpeas will do. Just drain the water and then cook as indicated in the recipe instructions. If you don’t want to use canned food, you can boil the legumes yourself (take any type of beans, chickpeas or peas). After boiling them in the usual way, pour the water into a separate saucepan and simmer the broth over low heat until the volume is reduced by about 3 times. You should end up with a slightly viscous liquid, vaguely reminiscent of egg white. That's all! Now you can start preparing lean mayonnaise.
Note: If you prepare lean mayonnaise from canned corn, do not add sugar to it! The liquid will already be quite sweet.
Print recipe
Lenten mayonnaise. TOP 3 best recipes
We will prepare lean mayonnaise without eggs, flour and, of course, milk. Making lean mayonnaise at home is as easy as shelling pears! We offer three of the best recipes with step-by-step photos and
Instructions
Pour the prepared liquid from the legumes into a separate container. If you made the decoction yourself, do not forget to cool it first.
Add sugar to the base for lean homemade mayonnaise. It’s better to add a little less of it and then adjust the taste.
Salt to taste.
Squeeze lemon juice into the mixture or use apple cider vinegar. It is advisable to use apple juice, but if there are no other options, a regular table one will do. Just take it a little less. And, lemon juice for lean homemade mayonnaise is an ideal option.
Add mustard (preferably “European” - it is softer).
We begin to punch the future lean mayonnaise with a blender. We do this at low speeds. The liquid instantly turns white.
Gradually add vegetable oil (sunflower or olive), whisking continuously. At this stage, we switch the speed to medium.
We bring the lean mayonnaise to the consistency that suits us. The main rule: more oil - thicker the sauce. Of course, you want to achieve a thick, creamy consistency, but such mayonnaise will still be quite high in calories... Therefore, if you are making a dressing for a light vegetable salad, you can get by with less oil than indicated in the recipe.
We taste the mayonnaise and adjust the taste, adding, if necessary, sugar, salt, mustard or lemon juice... Pour the sauce into a jar and put it in the refrigerator to cool. This will make it a little thicker.
You can store lean homemade mayonnaise without eggs in the refrigerator for up to 5 days. It does not separate and is great for salads and other dishes.
Homemade mayonnaise.
You can make mayonnaise with or without eggs, or with milk, or even with brine from a can of canned peas. Such miracles! Try to prepare this delicate product in a couple of minutes and you will forget about the store-bought one.
If you don't have a blender or mixer, use a regular kitchen whisk to beat. It will just take a little more time.
Important! To prepare this sauce, all ingredients must be fresh and at the same room temperature.
Can mayonnaise be a healthy product? Let's tell you a secret: to do this, it must contain one component that will make mayonnaise a truly healthy and dietary product. This secret component is .
The recipe for homemade mayonnaise is ridiculously simple. We’ll talk about its advantages later, but for now let’s take a closer look at the cooking method. For equipment, we will need a hand blender and a jar tall enough for the blender to fit into it.
Ingredients:
2 large egg yolks
2 tablespoons water
1 cup extra virgin olive oil
1 tablespoon Dijon mustard
2 tablespoons freshly squeezed lemon juice (or)
Salt to taste
How to make pp mayonnaise
1. Crack the eggs and carefully remove the yolks, allowing the egg whites to drip off. Place the yolks in a jar.
2. Cut a lemon in half and squeeze the juice of half of that lemon into the jar. Make sure that no seeds get into it.
3. Add a large tablespoon of Dijon mustard.
4. Add a cup of extra virgin olive oil.
5. Now place the blender in the jar and mix all the ingredients. You will notice how thin strings of mayonnaise form in the sea of olive oil. In a few seconds, the mayonnaise will fill and displace the sea of oil.
6. Carefully remove the blender to the surface without stopping mixing.
Mixing time takes approximately 10-20 seconds. Don't overdo it, or you'll break down your mixture and the mayonnaise won't work. Add a little salt to taste and you're done.
Why is homemade mayonnaise better than industrial mayonnaise?
The fact is that industrial mayonnaise is prepared on the basis of cheap soybean oil. Most soybean oil in processed foods is refined, bleached and deodorized oil. While cleaning often involves chemical rather than mechanical processes, deodorization usually involves steam heating, which breaks down omega-3 fatty acids and creates trans fats. This is detrimental to our health. The extra virgin olive oil we used in the recipe is rich in omega-3 fatty acids and anti-inflammatory phytochemicals.
Some large mayonnaise manufacturers indicate on the packaging that their product is made from olive oil. This is actually a clever marketing ploy. There is a drop of olive oil there, but the rest is the same soybean oil.
Some may not like the intense taste and pungent aroma of olives. We are accustomed to industrial mayonnaises, which are made on the basis of neutral flavored oil. But this does not cover one of the main advantages of the mayonnaise recipe: healthy and healthy olive oil. If you don't mind an expensive (but very healthy) mayonnaise recipe, try and experiment!
A person’s diet should include only the healthiest foods – there is no room for excessively high-calorie sauces. How to prepare dietary mayonnaise at home, what products can form its basis?
Mayonnaise without oil
A recipe for homemade dietary mayonnaise may well exclude the main source of calories - vegetable oil (100 g of fat contains about 900 kcal). So, to prepare a truly dietary sauce, take a boiled yolk (1 pc.), about 1 tsp. mustard, 100 g liquid cottage cheese.
Mash the yolk, add mustard and mash them well. Then add liquid curd in small portions and beat until completely smooth. Salt and season the sauce to taste.
Yogurt mayonnaise
Take thick yogurt without fillers (150 ml) and beat it with 1-2 tsp. mustard. After this, add chopped herbs (determine the quantity yourself). Season, add salt and beat well.
Sour cream mayonnaise
To prepare the sauce, take refined vegetable oil (80 ml) and low-fat sour cream (250 g of this product will be required). To add flavor, use honey (a little), 0.5 tsp. mustard and lemon juice (about 1 tbsp). Also take salt, turmeric, ground pepper and 1 tsp. apple cider vinegar.
Combine sour cream with lemon juice and leave for 15 minutes. Then add seasonings, honey, apple cider vinegar and mustard. While whisking the mixture, pour in the oil in a thin stream. Place the finished sauce in the refrigerator.
Cottage cheese mayonnaise
To prepare this sauce, use cottage cheese and yogurt (200 g each), mustard (1-2 tsp), boiled egg yolks - 4 pcs.
Mash the yolks, add cottage cheese and yogurt. Don't forget to add mustard and salt. Whisk the sauce well. If you want, you can add 1 tsp during cooking. lemon juice.
Kefir mayonnaise
What ingredients are needed to make the sauce? Take room temperature kefir (100-150 ml), olive oil (300 ml), mustard (1-2 tbsp). You will also need yolks (2-3 pcs.), lemon juice (1-2 tbsp.), sugar and salt (a pinch).
Beat kefir with a blender (a minute is enough). Add the yolks beaten with salt, sugar and lemon juice. While continuing to whisk, gradually add the oil.
Mayonnaise without adding eggs
This recipe is extremely simple. Whisk 100 ml yogurt and 100 ml sour cream with 2 tsp. mustard. Finely chop the herbs (oregano, basil). Add to sauce and whisk. Use salt and seasonings to taste.
Mayonnaise according to Dukan
To prepare mayonnaise, which can be consumed while following the Dukan diet, take boiled yolks (2 pcs.), 5 drops of lemon juice, 1 tsp. mustard. You will also need cottage cheese and kefir (3 tbsp each). To add flavor to the sauce, use a sweetener, a pinch of salt, and ground pepper.
Process the cottage cheese with a blender until a homogeneous mass is obtained, successively add the mashed yolks, kefir, mustard, lemon juice, pepper, sweetener and salt. Whisk the sauce for 5-10 minutes and then put it in the refrigerator.
Diet mayonnaise is easy to prepare at home. Many of those who have tried the above recipes claim that diet sauce tastes better than industrial mayonnaise. published
Curd and mayonnaise sauce is a delicious low-calorie replacement for questionable sauces from the store.
This homemade mayonnaise can be easily varied. For example, add to it:
- onion or garlic,
- mustard grains or capers,
- tomato paste or herbs,
- any spices or herbs to your taste.
This sauce is also perfect for...
By the way, you can beat with a submersible blender - it will be much faster than with a whisk. But to do this, you need to take a container that is narrower and higher - for example, a jar or a special glass.
Shall we take a musical break?
Listen to the charming Toni Braxton - Spanish Guitar and move on to another low-calorie mayonnaise recipe :)
Don't you eat eggs at all? Well, well... And for you I have a wonderful recipe for homemade mayonnaise :)
Light mayonnaise without eggs
Why buy an incomprehensible sauce at the store? You can make it at home in literally 5 minutes!
There are several ways to do without eggs. Including a very simple one...
Let's take a minimum of products:
- Milk -150 gr;
- Vegetable oil - 150 g;
- Lemon juice - 2-3 tbsp;
- Fructose, salt;
Recipe:
1. In a glass for an immersion blender, mix milk, fructose, salt and start beating at high speed, adding vegetable oil little by little.
2. The mixture will thicken, but not very thick yet. In order for the consistency to become what we need, add lemon juice without stopping the blender. And the mayonnaise will become thick almost immediately.
By the way, the milk should be cool, not warm.
The blender must be submersible or stationary, but very powerful.
A whisk or mixer will not work here.
If the sauce does not thicken, put it in the refrigerator for a while and then whisk again. Or add more lemon juice, but not too much - otherwise it will be sour. :)
The energy value of mayonnaise without eggs is 275 kcal per 100 grams.
- Protein - 9.79 g;
- Fat - 47.17 g;
- Carbohydrates - 1.91 g;
You can still reduce your calories! Use skim or soy milk or yogurt.
Do you see? At any time you can make mayonnaise yourself - without harmful preservatives, trans fats and even without eggs! :)
You can diversify the taste with all sorts of additives: from mustard and celery to cheese and mushrooms...
And such a delicate and light sauce is very suitable for.
Of those who have tried delicious homemade mayonnaise, only a few continue to buy this sauce in the store :)
By the way, watch an interesting film about this from the popular science series “Food Living and Dead”
Yes, I forgot to write right away...
Homemade sauce has one drawback...
It can be stored from 5 days to 2 weeks maximum!.. : (
After all, it contains no harmful preservatives. But long-term storage is rarely required - it is usually eaten right away! :)
- Mayonnaise made from quail eggs is more delicate and healthy.
- Raw egg sauce requires careful quality control - make sure the eggs are fresh.
- It is believed that olive oil is better than others, but in this case the sauce may be bitter. Therefore, it is worth taking part olive and part sunflower oil.
- You can use good vinegar instead of lemon juice.
- If mayonnaise is too thick, add a teaspoon of water (or 2 tsp) and beat it again.
If you also know how to make mayonnaise at home, please share your methods in the comments. :)
And if you cook according to my recipes, tell us about your impressions: did everything work out, did you like the taste?
I wish you health and good mood!
Olga Dekker.
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