How to prepare lean mayonnaise at home? Mayonnaise sauce "Lenten Provencal" Ryaba DIY Lenten mayonnaise

During Lent, you cannot eat store-bought fatty mayonnaise. But there is an alternative option. Lenten mayonnaise can be made at home. The cooking process is divided into two stages. The resulting sauce is tastier than store-bought.

Compound

Natural composition is the distinctive feature of mayonnaise prepared at home. Another advantage is that during the cooking process you can conduct various experiments, adding spicy spices, garlic or ginger to your taste.

To make homemade sauce you will need:

half a glass of vegetable broth;
salt;
starch (tablespoon);
a teaspoon of sugar;
120 milliliters of vegetable oil;
pepper;
greens (to taste);
juice of 1/2 lemon;
spoon of mustard.

Preparation of lean mayonnaise

Second option

To prepare lean mayonnaise, you will need:

half a teaspoon of salt;
one glass of pea flakes;
six tablespoons of water;
one teaspoon of lemon juice (can be replaced with vinegar);
two teaspoons of mustard;
sugar;
various spices.

Cooking

Pea flakes are poured with boiling water. Add sugar and cook for twenty minutes over low heat (required!). Then cool slightly and blend with the liquid in a blender. You should get a homogeneous mass. Next, cool the mixture to room temperature. By the way, its taste resembles soy milk.
Take a container of 500-600 ml and pour vegetable oil into it. A little advice: it is better to use refined, odorless and tasteless oil.
Then seventy grams of pea mixture is added.
Processed with a blender in no more than five seconds. You will get a thick mixture to which mustard, lemon juice, salt, and spices are added. Then beat again for twenty to forty seconds.

Third option

Now let's look at another way to make lean mayonnaise.

To prepare you will need:

one hundred milliliters of water;
one hundred grams of vegetable oil;
a little wheat flour (about a tablespoon);
half a teaspoon of black pepper;
a tablespoon of lemon juice;
half a spoon of tea mustard;
a teaspoon of sugar;
a pinch of salt.

This mayonnaise is prepared without eggs. Suitable for dressing lean salads. To obtain a thick consistency, you first need to brew the flour. Then add all the other ingredients. The thickness of the sauce depends on the amount of flour. If you like a more liquid lean mayonnaise, then you should reduce the amount of brewed flour.

Cooking process

Water and flour are combined and brought to a boil. The mixture is then cooled and pepper and salt are added.
Stir well, then add sugar and mustard. Lemon juice is poured in. Beat in a blender for no more than a minute.
Then you need to add sunflower oil. Beat for another seven seconds. Lenten mayonnaise at home is ready. It can be added to salads or meat dishes.

Fourth recipe

To prepare this recipe for lean mayonnaise at home, you need:

four tablespoons of olive oil;
half a glass of flour;
one and a half tablespoons of lemon juice;
two and a half spoons of mustard;
one and a half glasses of water;
a teaspoon of salt and sugar.

Cook at home

The flour must first be sifted. Add water to it and whisk quickly to avoid lumps. Then pour into an enamel bowl and put on low heat. Stirring continuously, bring to a boil.

Combine butter with mustard in a separate bowl, add fresh lemon juice, salt, sugar, water. Beat with a mixer.

Once a homogeneous mass is obtained, brewed flour is dropped into it in small portions. This is done four times. After each addition of flour, stir the mixture with a spoon. When all the flour has been added, beat the mixture with a mixer for five minutes. That's all, homemade lean mayonnaise is ready.

They can be used to season any salads or used for sandwiches and cold appetizers. The taste will be identical to the store-bought one, only it will not contain eggs.

Walnut mayonnaise

Homemade Lenten mayonnaise turns out delicious. Once you make it yourself, you will refuse to buy this product. This homemade mayonnaise (lenten) is made with walnuts.

It doesn't take long to prepare. The result will be amazing, the sauce will have a pronounced nutty taste. It can be added to vegetable salads, as well as meat and lean soups. This mayonnaise is suitable for those people who should limit their consumption of eggs and dairy products.

For preparation you need:

one glass of walnuts or almonds;
vegetable oil (about half a glass);
a teaspoon of salt, mustard, sugar and apple cider vinegar;
warm water (no more than three tablespoons).

Preparation

Nuts are ground in a coffee grinder. Then pour them into a deep bowl and add salt and sugar to them.
Mustard powder and water are mixed and poured there. Stir everything well. The result will be a thick paste.
After the base for the sauce is ready, vegetable oil is gradually added to it (it must be refined). It is rubbed into the nut mixture. The result should be a mass whose consistency resembles raw shortbread dough. The last stage is very labor-intensive. You need to grind the thick mass with a fork or spoon. Then vinegar is added (in small portions). Homemade lean mayonnaise is thoroughly mixed. You need to stir it until it reaches the required consistency. When the sauce thickens, season it with chopped dill and garlic.

A little conclusion

Homemade Lenten mayonnaise turns out very tasty. We looked at several ways to create such a sauce. You can prepare it in different ways, experimenting with the use of products. For example, something can be subtracted or, conversely, added. Happy culinary experiments!

As you know, vegans adhere to particularly strict principles of vegetarian nutrition and do not eat not only meat and fish, but also eggs, milk and dairy products of animal origin. But this does not mean that they should season their salads only with vegetable oil, because you can make very tasty and healthy vegan mayonnaise. By the way, his recipe is also suitable for people who observe church fasting.

Lenten mayonnaise prepared according to this recipe is no different in appearance from natural mayonnaise. It is just as white, thick, but most importantly, healthy and natural. Very quickly, without much effort, you can prepare such lean mayonnaise at home.

The recipe for making vegan mayonnaise consists of the following steps:

Vegetable oil (300 ml) and cold soy milk (150 ml) are whipped with an immersion blender until a homogeneous white emulsion is obtained.
Spices are added to the mayonnaise base: table mustard (1 tablespoon), lemon juice (2 tablespoons), salt to taste, a little sugar and pepper.
All ingredients are well beaten with a blender until a thick consistency is obtained. If the mayonnaise is still liquid, you can add a little lemon juice.

Instead of soy milk, you can use any other milk, but it must be of plant origin (coconut, almond, etc.). The main thing is that it is well chilled. You can also replace milk with 100 ml of aquafaba - the decoction that remains after cooking chickpeas. Only in this case, first the aquafaba is mixed with spices and whipped until fluffy foam, and then vegetable oil is poured into it in a thin stream.

Vegan tofu mayonnaise

You can make vegan mayonnaise from tofu cheese very easily and quickly. To do this, pour a full cup of cheese into a bowl, add vegetable oil (¼ cup), a clove of garlic, a pinch of salt, a teaspoon of mustard and twice as much vinegar. All ingredients are thoroughly blended with an immersion blender until a white homogeneous mass is obtained.

If vegan mayonnaise is to be used immediately, it is recommended to add fresh herbs. This will only benefit the taste of the salad dressing. This mayonnaise with herbs can also be spread on bread and served as a snack.

Recipe for Lenten Sunflower Seed Mayonnaise

This mayonnaise in appearance and taste is more like a stand-alone sauce that is served with vegan cabbage rolls or chickpea meatballs. But even in salads with fresh vegetables, it very harmoniously complements the taste of the dish.

Vegan seed mayonnaise is prepared according to the following recipe:

Pour a glass (200 ml) of peeled sunflower seeds and half as much pumpkin seeds into the bowl of a stationary blender. Next, add olive and linseed oil (2 tablespoons each), the juice of a whole lemon and agave or maple syrup (1-2 tablespoons to taste).
Next, spices are added to the ingredients: black and sea salt (¾ teaspoon each), mustard powder (1 teaspoon), black pepper and a mixture of Indian spices asafoetida (on the tip of a knife).
Lastly, water (1 tbsp) is added to the blender bowl. You may need a little more water during the beating process. You need to look at the consistency and add if necessary. You can add herbs to the finished mayonnaise and complement its taste with your favorite spices. For example, it will be delicious if you add some cumin seeds to it.

Lenten bean mayonnaise

Mayonnaise prepared according to the recipe below is identical in color, taste and consistency to traditional mayonnaise made with egg yolks. Moreover, it is prepared only on the basis of white beans (canned or boiled) and vegetable oil.

We'll tell you in detail how to make vegan bean mayonnaise:

Drain all the liquid from a 380ml can of canned white beans. You can also take the same amount of boiled beans without water.
Pour the contents of the jar into a blender and grind to a thick paste.
Add vegetable oil (300 ml) and continue beating for another minute.
Add a little salt and sugar (½ teaspoon each), dry mustard (1 teaspoon) and lemon juice (2 tablespoons) to the chopped beans. The last ingredient can be replaced with a tablespoon of vinegar if necessary. If desired, you can add dried or fresh herbs.
Whisk all the ingredients together one last time and you can use the mayonnaise for its intended purpose.

The total preparation time for mayonnaise according to this recipe is no more than 5 minutes.

Healthy cashew mayonnaise

Homogeneous in consistency, natural and tasty mayonnaise is made from cashew nuts. A minimum of ingredients are used to prepare it, and the taste is simply excellent. Before you start cooking, soak the nuts overnight or for a day in cold water with a tablespoon of apple cider vinegar.

Vegan cashew mayonnaise can be made in a variety of ways:

Cashews soaked in water and apple cider vinegar are mixed in the bowl of a stand blender with cold soy milk (50 ml). Gradually, during the beating process, add vegetable oil (up to 80 ml), add salt and pepper (a pinch each). The consistency should be thick and homogeneous.
Beat the soaked nuts with a submersible blender or in a stationary bowl with garlic (2 cloves) and lemon juice (80 ml). Add a tablespoon of mustard powder and sea salt (½) teaspoon. The mayonnaise turns out just as tasty as the one prepared according to the first recipe.

Vegan mayonnaise: flax seed recipe

Vegan mayonnaise based on flax seeds and flaxseed oil is prepared as follows:

Flax seeds (a tablespoon) are soaked overnight in cold water.
In the morning, the enlarged seeds are washed from the mucus released, beaten with a submersible blender, after which linseed oil (200 ml) is poured into them in a thin stream.
Dry mustard and sugar (1 teaspoon each), vinegar (1 tablespoon) and salt to taste are added to the resulting mass. You can also add any spices that will help improve the taste of mayonnaise. It can be cumin, marjoram, dry chili pepper. It will be enough to add a pinch of different spices, then beat the mayonnaise again with a blender.

Step-by-step preparation of lean mayonnaise in a blender with mustard:

Combine water with flour, stir so that there are no lumps, and boil.
Cool, season with salt and pepper and stir.
Add mustard and sugar.
Pour in lemon juice and blend for one minute.
Then pour in the vegetable oil in a thin stream and continue whisking for 7 minutes.

Lenten mayonnaise at home can be prepared using apples using a blender. You will get an unusual thick sauce with a delicate consistency.

Ingredients:

Apples - 2 pcs.
Salt - a pinch
Sugar - a pinch
Vegetable oil - 100 ml
Lemon juice - 5 ml
Mustard - 20 g
Ginger powder - a pinch
Ground cinnamon - a pinch

Step-by-step preparation of lean apple mayonnaise:

Peel the apples, cut them and place them in a saucepan. Sprinkle with sugar and salt and lemon juice. Close the lid and simmer over low heat until soft.
Grind the boiled apples in a blender to a puree consistency.
Add mustard to applesauce, season with spices and whisk.
Gradually add the oil, continuously whisking until the mixture becomes smooth and homogeneous.

You can prepare your own lean mayonnaise in just a few minutes using whole grain flour and olive oil.

Ingredients:

Olive oil - 80 ml
Salt - 10 g
Whole grain flour - 100 g
Sugar - 20 g
Lemon juice - 30 g
Water - 100 g
Mustard - 50 g

Step-by-step preparation of lean mayonnaise from whole grain flour:

Sift the flour and dilute with a small amount of water. Stir until there are no lumps.
Pour in the remaining water, place the container on low heat, and stirring, bring to a boil. Remove from the stove and cool.
In a bowl, combine olive oil with lemon juice and mustard. Add salt and sugar and beat with a blender.
Gradually add the cooled brewed flour, continuing to beat for 5 minutes.

Based on starch, an excellent mayonnaise is obtained, the taste of which is completely indistinguishable from the classic analogue prepared with eggs.

Ingredients:

Broth (vegetable or mushroom) - 100 ml
Mustard - 1 tsp.
Vegetable oil - 100 ml
Sugar - a pinch
Salt - a pinch
Starch - 50 g
Lemon juice - 2 tsp.

Step-by-step preparation of lean mayonnaise with starch:

Pour a little broth into the starch and grind until smooth.
Heat the remaining broth, pour the starch mixture into it and place on low heat. Keep the mixture on the stove, stirring, until it boils.
Combine oil with mustard and lemon juice. Season with salt and sugar.
Beat the cooled starch jelly in a blender, pouring in the oil and spices.
Adjust the thickness of mayonnaise with broth.

Mayonnaise is the most popular salad dressing. Many people prefer to cook it at home, which allows them to control the quality of the products added to this sauce. One of the required ingredients in mayonnaise is an egg or yolk. But what should people do who, for a number of reasons, do not consume animal products? Should you give up your favorite or try to find a recipe for a special sauce? In our article we will tell you how to make lean mayonnaise at home. There are several sauce recipes to choose from. It should be noted right away that it turns out so tasty that it can be used as a traditional dressing, and not just during Lent.

Homemade Lenten Mayonnaise Without Eggs

In consistency and taste, the following sauce is not much different from the traditional one. Meanwhile, it is prepared without eggs. Wheat flour helps to achieve the correct texture of mayonnaise. If anyone is confused by this ingredient in the sauce, then it is worth immediately noting that it is used in the recipe no more than 15% of the total volume of the finished product.

The following step-by-step instructions will tell you how to make lean mayonnaise at home:

First of all, you should brew flour (75 g). To do this, sift it into a saucepan and fill it with hot water. Beat the mixture thoroughly with a submersible blender and place on low heat. With constant stirring, after a short time it will become quite thick and smooth. The brewed flour must cool thoroughly before continuing the sauce preparation process.
Prepare a measuring cup from a blender or any other tall container. Pour vinegar (1.5 tbsp) into it. Add refined vegetable oil (8 tbsp) and prepared mustard (1 tbsp). Add salt and sugar (1 tsp each), ground paprika (¼ tsp). Beat the prepared ingredients thoroughly with a blender until thick.
All that remains is to add the brewed flour into the glass in small portions. You should add literally a tablespoon at a time, thoroughly beating the sauce with a blender each time.
When all the flour has been added, the mayonnaise should be beaten well again for two minutes, then transferred to a jar with an airtight lid and stored in the refrigerator. From the specified amount of products you get about 500 ml of homemade sauce.

Flaxseed mayonnaise recipe

The sauce prepared according to the following recipe can be called not only tasty, but also healthy. And all thanks to the use of flaxseed as the main ingredient. It is from this that, by grinding in a coffee grinder, flour is obtained, which will only require two heaped tablespoons. The calorie content of lean mayonnaise according to this recipe is 473 kcal per 100 g (at least 150 kcal more in store-bought mayonnaise).

The step-by-step cooking recipe is as follows:

Pour the pre-prepared flour into a blender glass and pour boiling water (60 ml) over it. After a few minutes it should cool completely and swell.
Add a pinch of salt and sugar, lemon juice (2 tbsp.), table mustard (1 tsp.) to the mass that has increased in volume.
Beat the lean mayonnaise with a blender for several minutes. At this time, 125 ml of vegetable oil is poured into it in a thin stream. As soon as the consistency becomes thick enough, the beating process can be stopped. This sauce can be stored in the refrigerator for about a week.

Lenten white bean mayonnaise

This sauce has a pleasant taste with a slight hint of mustard and refreshing notes of lemon. The consistency of lean mayonnaise is practically no different from regular mayonnaise. However, the thickness can be adjusted using vegetable oil.

The recipe for making lean mayonnaise is very simple:

Home-cooked or canned white beans (8 tablespoons) are placed in a measuring cup or glass half-liter jar. Using a blender, it is crushed into a paste-like mass.
Add salt and pepper, lemon juice (1.5 tbsp), mustard (1 tsp).
All ingredients are whipped with a mixer, while odorless vegetable oil is gradually poured into them. Its quantity depends on the desired thickness (approximately 160-240 ml). You should taste the finished sauce and increase the amount of spices if necessary.

How to make pea mayonnaise?

To prepare the next sauce, you will need brine from a jar rather than canned peas themselves. During the beating process, it turns into a thick snow-white mass, which is the basis for mayonnaise. In fact, preparing lean mayonnaise according to the recipe presented below is not at all difficult:

All the brine is drained from a jar (420-500 ml) with canned peas.
In the same measuring cup add a little salt and sugar, a little apple cider vinegar.
The immersion blender is lowered into the glass and the beating process begins. Once the mass becomes homogeneous, you can add oil. It may take 250-300 ml depending on the desired thickness.
The finished mayonnaise is immediately sent to the refrigerator. Under such storage conditions it will become even thicker and tastier.

cashew

The following sauce, prepared at home, will be appreciated by raw foodists. It has a delicate creamy texture and leaves a pleasant nutty aftertaste. According to the recipe, lean nut mayonnaise is prepared as follows:

Raw cashews (1 tbsp) are poured with cold water and left on the table for 3 hours. Thanks to soaking, they will become softer and easier to grind to the desired state.
Place the nuts into a measuring cup. Add to them 20 ml of lemon juice and olive oil, salt (3 g) and mustard (5 g).
Using a blender, grind all ingredients until smooth. If the consistency turns out to be too thick, you should add a little water in which the cashews were soaked.

This mayonnaise can be used as a salad dressing and as a spread for sandwiches.

How to make lean apple mayonnaise?

We offer another option for a delicious vegetarian sauce:

First you need to prepare the ingredients for lean mayonnaise: 2 apples, vegetable oil, a little salt, sugar and ready-made mustard (1 tsp each), apple cider vinegar (2 tbsp).
Peel and core apples with seeds, cut into cubes and place in a saucepan. Simmer them over low heat until they are soft. Transfer the apples to a glass and cool.
Add all the spices (except vegetable oil) to the apple pieces.
Beat the mixture with a blender until smooth puree.
Gradually pour in 100 ml of vegetable oil. As the blender operates, the mass should noticeably increase in volume and acquire the consistency and taste characteristic of a traditional sauce.

Avocado mayonnaise recipe

The following sauce can be prepared not with an immersion blender, but directly in the chopper. At the same time, getting lean avocado mayonnaise is as easy as shelling pears:

To begin, cut the avocado in half, remove the pit and peel it.
Place the resulting pulp into a blender bowl and blend until you obtain a puree consistency.
Pour three tablespoons of olive oil, squeeze a little juice from half a lemon, add salt to taste. Beat all ingredients again.
Add spices to taste: a clove of garlic, mustard (½ tsp). Beat the mayonnaise one last time and bring it to a pleasant taste. The resulting sauce should have a smooth, creamy texture. It can be served as a snack on crackers and croutons or used as a salad dressing.

Raw mayonnaise from sunflower seeds

To prepare the next sauce you will need peeled and unroasted seeds (200 g). But before making mayonnaise from them, they should be soaked in water overnight. It would be even better if you leave them in this form for a day or two so that they begin to germinate.

The soaked seeds are transferred to a glass and crushed with water (½ cup) until smooth.
Next add lemon juice (3 tbsp), mustard (½ tsp), salt, pepper. Gradually pour in ½ cup of vegetable oil.
If the mayonnaise turns out to be too thick, you can add a couple more drops of water if necessary.

Any housewife knows that the basis of delicious homemade mayonnaise is good vegetable oil and yolks. And when I came across a recipe for lean mayonnaise, looking at the ingredients, it was hard to believe that it was edible and even slightly reminiscent of mayonnaise. In the end, curiosity got the better of me and I decided to try making it myself. Verdict: This is absolutely amazing! It takes a minimum of ingredients and only 10-20 minutes to prepare. time. Lenten mayonnaise prepared at home with a blender turns out very thick. The taste is delicate, soft and not the slightest hint of the presence of flour in the composition. I got it right the first time. And so that you don’t have any problems, I offer my recipe for lean mayonnaise with step-by-step photos. From the specified amount of ingredients, 180-200 ml of mayonnaise is obtained.

Ingredients:

flour – 0.5 tbsp. (250 grams),
water – 1.5 tbsp.,
vegetable oil (preferably unrefined olive oil) – 8 tbsp. l.,
lemon juice – 2 tbsp. l.,
mustard powder – 1-1.5 tsp,
salt – 1 tsp,
sugar – 1 tsp. with a slide.

How to make lean mayonnaise using a blender

Sift the flour immediately into any thick-walled container suitable for cooking. I have an ordinary saucepan with a non-stick coating.

While stirring with a whisk, first pour half a glass of water into the flour. Stir it thoroughly until the lumps disappear.

Then add the remaining water and stir until smooth.

Place the resulting mixture on a hot stove and, stirring continuously, bring the mass to the first signs of boiling (it should not boil!) and to a thick paste of uniform consistency. Carefully! The mass thickens very quickly, so during cooking you should not be distracted for a second. While stirring, be sure to ensure that the mixture does not burn to the bottom. It took me about 7 minutes to cook.

Leave the resulting paste to cool and begin preparing the second part of the mayonnaise. To do this, pour the mixture into a blender cup. butter and add all the bulk ingredients to it: sugar, salt, mustard powder. About the oil. In principle, mayonnaise turns out great on anyone, but unrefined olive gives it a special, very mild olive taste and aroma. Mustard powder can be replaced with ready-made mustard, the proportions are the same.

Squeeze the lemon juice into a blender cup and blend until smooth and the mustard is completely dissolved. This usually takes about 1 minute.

Now the final stage: gradually add flour paste to the mustard-oily mass in a blender cup. They added a spoon and beat it with a blender, added another one and beat it again, etc. The mass turns white instantly.

After all the flour mixture has been mixed with the mustard-oil mixture, taste the mayonnaise and add what you think it needs and beat it again with a blender. The consistency of mayonnaise is regulated by the amount of oil. From the specified amount of ingredients, a very thick mayonnaise is obtained with a slight taste of olive oil and a barely noticeable sourness of lemon.

Transfer the finished mayonnaise into a regular clean jar and store it in the refrigerator, covered, for up to 7 days. We use it in the same way as if it were regular mayonnaise bought in a store: add it to soups, dress salads, put it on sandwiches, etc.