Recipe mayonnaise without egg and moloka Bashny.Net

Mayonnaise is a universal dressing for salads. It tastes better! But for a lot of people mayonnaise - taboo. And that’s right, look at the chemical composition, there is nothing useful there, only calories. Experienced housewives advise making French sauce from egg yolks. And in fasting, when some foods are prohibited, instead of eggs, use any liquid with a high protein content. But where can I get it?





It turns out that milk, sour cream or aquafaba can be used to prepare mayonnaise as a high-protein liquid. Don’t worry, aquafaba is not an expensive overseas emulsifier. This viscous liquid is a decoction that remains after cooking legumes (beans, peas, chickpeas, lentils).

Admit it, where do you put the brine from canned peas or beans? Throwing it away? Don't do that. It's a valuable aquafaba! It is perfectly whipped (no worse than egg whites) and from it you can make a magnificent marshmallow and even a meringue!





Today. "Site" He'll tell you a great one. mayonnaisewhich is prepared on a decoction of beans. Snow-white sauce is whipped well and turns out very thick.

To taste. lean You can't tell from homemade yolks. And it is much more delicious and harmless than the store. For salads in the post is ideal.

The ingredients

• 150 ml decoction of legumes or brine from canned beans, peas
• 350–500 ml of sunflower oil
• 1 tsp sugar
• 0.5 tsp salt
• 1 tsp mustard
• 1 tsp lemon juice or bite
• flavorful

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Mayonnaise may not be whipped due to the too wide dishes in which the process is taking place or due to the fact that all the ingredients are of different temperatures. Ideally, the whipping container should be a couple of centimeters wider than the blender, and all products from the refrigerator. If you do not have a special bowl, use a regular liter jar.

Preparation

1. In brine or broth add vinegar, sugar, salt and lemon juice. Hit at maximum speed. submerged blender a few seconds.
2. Switch the blender to an average speed and, without stopping whipping, pour sunflower oil with a thin trickle. Remember, the thinner the trickle, the better the mayonnaise is whipped.
   
   
   
   
3. Add spices and whisk mayonnaise to the desired consistency for 5-7 minutes continuously with a constant supply of vegetable oil.
4. If the broth or brine contained little protein, mayonnaise will not be very thick. In this case, share the oil and again beat well.
5. Store the sauce in the refrigerator in a closed container for no more than 7 days.
   
   
   
   

As you can see, from an inexpensive product that we usually throw away, you can make a real mayonnaise! No eggs at all, so he's lean. Light, airy, irreplaceable in salads and snacks!

And if you count calories or want to give the usual dishes a new taste, try replacing mayonnaise sauce with one of the 12 tastiest dressings, which we wrote about earlier. Piquant, creamy, nutty, to salads, meat, fish... Choose any one!

Loved it. homemade mayonnaise? Then share with your friends!