5 Vega Recipes-Sauces: mayonnaise, chutney, pesto, guacamole

Sauces (a French sauce) is a sauce to the main dish or garnish. They make the food more juicy, high-calorie and give it a more distinct, appealing taste. With the sauce even a very fresh dish, you can make appetizing.

The most common sauces are ketchup, mayonnaise, soy sauce, Bechamel, Tartar, pesto, guacamole. Today we will introduce some recipes from them, and offer just two options making mayonnaise: sour cream and milk.

Mayonnaise is a cold sauce traditionally prepared from vegetable oil, egg yolks, vinegar or lemon juice, sugar, salt, mustard and other condiments. Due to the presence in the recipe a large number of egg yolks, this sauce becomes unavailable for vegetarians.

Industrial vegetable analogue of mayonnaise contains a large number of chemical components and does not meet the principles of healthy eating. We will introduce you to the two vega-varieties of mayonnaise.

Vegetarian Mayonnaise with sour CreamIngredients

• 200 g sour cream
• 4 tbsp olive oil
• 0.5 tsp. prepared mustard
• 1/3 tsp black salt (or plain)
• 1 tbsp lemon juice
• 1/3 tsp black pepper
• 1/3 tsp turmeric
• 1/3 tsp asafetida

How to prepare: Combine the cream and butter. Add salt, spices, lemon juice and whisk with a fork or blender for a minute. The mixture should be thickish and very similar to traditional mayonnaise.

Mayonnaise MilkIngredients

• 200 ml of corn oil (refined)
• 100 ml of milk (cool)
• 1 tsp. prepared mustard
• 1/3 tsp black salt (or plain)
• 1 tbsp lemon juice
• 1/3 tsp black pepper
• 1/3 tsp turmeric
• 1/3 tsp asafetida

How to prepare: Mix milk and butter with a blender. Add salt, spices, lemon juice and whisk in a blender for a minute at fast speed. Should get a thick mass. ChutneysChutney is a traditional Indian sauce that accentuates the flavor of the main dish. Spicy chutneys are a good complement to mild dishes such as rice. This sauce can be prepared from fruits and vegetables.

One of the classic ingredients of the chutney are fresh, flavorful, ripe tomatoes. But as the winter to find ripe fleshy tomatoes are not easy, we decided to replace them with tomato juice. And it turned out very well!

Ingredients

• 500 ml of tomato juice
• 30 g (1 tbsp) butter
• 1 tsp black mustard seeds
• 2/3 pod fresh hot pepper (or more if want more spicy chutney)
• 3 PCs. cloves
• ½ Tsp cumin seeds
• ½ Cinnamon sticks
• 1 tsp ground coriander
• 1 tbsp grated ginger root
• 1 tsp potato starch
• ½ Tsp salt
• 1 tablespoon of sugar.

How to prepare: In a pan melt the butter and fry the black mustard seeds. Once the seeds stop popping, add remaining spices (cloves, cumin, cinnamon, coriander, ginger, pepper) and fry all together for 1 min. Pour 480 ml of tomato juice to the spices and, stirring constantly, bring the mixture to a boil. 20 g of the remaining cold juice, stir to dissolve the starch and gradually pour in the ground chutney. Cook the chutney for another 5 minutes (mixture should thicken and become similar to ketchup). Pour into a gravy boat, cool chutney is ready. Pesto saucePesto (from the Italian "trample", "pound", "crush") is a famous sauce of Italian cuisine based on olive oil, Basil and cheese. Often has a green color, but there is a kind of pesto of red, adding to the sauce of sun-dried tomatoes.

Ingredients

• 50 g pine nuts
• 3 tbsp olive oil extra virgin (extra virgen)
• 100 g fresh Basil (fresh)
• 50 g of Parmesan
• ¼ Tsp salt
• ¼ Tsp black pepper
• ¼ Tsp asafetida
• 1 tbsp lemon juice (for lovers of sour)

How to prepare: In a mortar grind the Basil with salt and spices. Add the nuts and grind all together again. In a separate bowl, mix the finely grated cheese and butter. Add the mixture paste of Basil and nuts and mix thoroughly. If you like more sour sauces, you can add a little lemon juice. If you want a more liquid sauce, increase the amount of olive oil.

Pesto goes well with pasta, soups, lasagna. Eat it is also just spreading on bread or tortillas.

Comes from Northern Italy. The classic version of the sauce involves the use of a marble stupa and pestle Basil. As ingredients in the recipe include salt, pine seeds (you can substitute walnuts or cashews), garlic, olive oil extra virgin and Pecorino cheese.

GuacamoleGuacamole — sauce-avocado paste, popular in Mexican cuisine and has Aztec roots.

In addition to the avocado, in a classic version of guacamole includes lime or lemon juice and salt. You can also add tomatoes, various peppers (including chili), cilantro and other seasonings.

Ingredients

• one ripe avocado
• 1 tbsp lemon juice
• 1/3 tsp black pepper
• ¼ Tsp asafetida
• 1/3 tsp salt.

How to prepare: Mash avocados into a puree and add the lemon juice and salt. Whisk with a fork or blender. As additional ingredients are chopped tomatoes, hot and sweet peppers, cilantro.

Source: vegafood.com.ua/lunch/5-receptov-vega-sousov-majonez-chatni-pesto-guakamole