Lenten mayonnaise is an extraordinary sauce that has many interpretations, and it is more than possible to prepare it at home. After reading today's selection, you will make many discoveries for yourself. Some options come out as similar as possible to regular mayonnaise, which can be purchased at any supermarket. The dressing is prepared simply and quickly, and it turns out no worse than store-bought analogues.
Lenten mayonnaise without eggs and milk in a blender
Lenten mayonnaise without eggs and milk in a blender is a sauce that will surprise you. If you do not consume animal products, this is an ideal option for you. Lenten mayonnaise is used for dressing salads and appetizers, as well as for marinating meat. Preparing the sauce is not difficult.
- Apples 300 (grams)
- Vegetable oil 200 (milliliters)
- Mustard 1 (tablespoons)
- Lemon juice ½ (teaspoons)
- Turmeric taste
- Granulated sugar taste
- Salt taste
- Ground black pepper taste
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Prepare the ingredients for the future sauce. Rinse the apples thoroughly. -
For the applesauce, bake the apples in a preheated oven, first wrapping them in foil.Cool the baked apples. -
Grind the apples using a sieve; with these steps you will separate the mass from the skin and seed box. -
Break through all the lumps with a submersible device. -
Add turmeric, sugar, salt and ground pepper to the apple mixture. Squeeze lemon juice and season with mustard. Combine the components with an electrical appliance. -
Add vegetable oil in a thin stream, continuing to beat with a blender. -
As you move up and down, the mass will begin to thicken. -
Transfer the finished lean mayonnaise into a jar. Store mayonnaise in the refrigerator for no more than a week. -
Serve mayonnaise as a sauce. -
Use for salad dressing. -
Bon appetit!
Homemade mayonnaise with pea brine
Homemade mayonnaise with pea brine will absolutely amaze you. The taste, of course, does not correspond to traditional mayonnaise, but it is no worse than usual. For those who fast and take care of their figure, this is just the thing. Who would have thought that you could make an original dressing from pea brine? Don't be afraid, take a chance, and maybe eliminate store-bought sauces forever.
Cooking time - 10 min.
Cooking time - 10 min.
Portions – 6
Ingredients:
- Liquid from canned peas/beans – 100 ml.
- Refined vegetable oil – 200 ml.
- Mustard – 1/2 tsp.
- Vinegar 6%/lemon juice – 1 tbsp.
- Granulated sugar – 1 tsp.
- Salt – 1/3 tsp.
Cooking process:
Step 1. Pour pea brine (another name for aquafaba) and odorless vegetable oil into a tall container. I immediately take the container in which I am going to store lean mayonnaise. Aquafaba is similar in composition to egg white and is therefore widely used in cooking.
Step 2. Beat for a couple of minutes with an immersion device without lifting the stem from the bottom.
Step 3. Add sugar and salt to the whipped mixture.Squeeze lemon juice or pour vinegar and season with mustard. Combine the components with an electrical appliance. Continue blending with blender. As you move up and down, the mass will begin to thicken.
Step 4: Taste and adjust to taste if needed. Store the finished sauce in the cold. Mayonnaise will become thicker after stabilization; serve it as a sauce, marinate meat or poultry, and use it to season hot or cold appetizers.
Step 5: If you have an allergic reaction to eggs, this is the perfect sauce. Eat without harm to your health and figure and enjoy. Bon appetit!
Lenten mayonnaise with mustard in a blender
Anyone can make lean mayonnaise with mustard in a blender. The process is interesting and super simple. The chic sauce is used similarly to traditional mayonnaise. This can be a layer for sandwiches and snack rolls, a dressing for salads and snacks. If you are fasting, I recommend taking the recipe into service.
Cooking time - 5 minutes.
Cooking time - 5 minutes.
Portions – 1
Ingredients:
- Soy milk – 75 ml.
- Refined vegetable oil – 150 ml.
- Mustard – 1 tsp.
- Apple vinegar/wine/lemon juice – 1 tsp.
- Granulated sugar – 1/2 tsp.
- Salt – 1/3 tsp.
Cooking process:
Step 1. Gather ingredients for lean mayonnaise.
Step 2. Pour soy milk into a blender glass. Squeeze lemon juice or pour in vinegar. Add sugar and salt. Season with mustard.
Step 3. Beat for a couple of minutes with an immersion device without lifting the stem from the bottom.
Step 4. Pour oil in a thin stream and continue blending. As you move up and down, the mass will begin to thicken.
Step 5: Taste and adjust to taste if needed.If you like your sauce spicier, use more mustard. And for sharpness, add a little more vinegar.
Step 6. Store the finished sauce in an airtight container in the refrigerator. Mayonnaise will become thicker after stabilization. I do not recommend storing the sauce for more than a week. The preparation process is simple, so there is no need for mayonnaise to prepare for future use.
Step 7. Serve it as a sauce, marinate it in it, or use it to season hot or cold appetizers. Eat without harming your figure and enjoy. Enjoy!
Mayonnaise with cucumber brine
Mayonnaise with cucumber brine is as close in taste as possible to the usual mayonnaise. A great sauce to go with whatever you want. These can be snack dishes, salads and homemade baked goods. Anyone can prepare lean mayonnaise; you don’t need to have any special knowledge.
Cooking time - 30 min.
Cooking time - 15 minutes.
Portions – 4
Ingredients:
- Cucumber brine – 300 ml.
- Vegetable oil – 4 tbsp.
- Flour – 4 tbsp. without top
- Mustard – 2.5 tbsp.
- Granulated sugar - to taste.
- Salt - to taste.
Cooking process:
Step 1. Sift flour into a thick-walled bowl.
Step 2. Gradually pour in the cucumber brine, breaking up the lumps with a whisk.
Step 3. Set over low heat and bring the mixture until thickened, stirring constantly so that nothing burns or sticks to the bottom.
Step 4. Pour oil into the container from the chopper. Add sugar and salt, season with mustard.
Step 5. Beat for a couple of minutes.
Step 6. Add the custard mixture into the whipped mixture in parts. Combine the components with an electrical appliance.
Step 7. Continue blending until the flour mixture is used up. Taste and adjust if necessary.
Step 8Transfer the finished sauce to an airtight container and store in the cold. Mayonnaise will become thicker after stabilization. Enjoy!
Homemade lean bean mayonnaise
Homemade lean bean mayonnaise is another original version of an appetizing sauce. Anyone can make mayonnaise. It is important to cook the beans correctly and it is better to do it in advance so as not to waste time. Bean mayonnaise is ideal for vegetarians and those who are fasting.
Cooking time – 2 hours 00 minutes
Cooking time - 20 minutes.
Portions – 5
Ingredients:
- Sparkling mineral water – 4 tbsp.
- Vegetable oil – 150 ml.
- White beans – 100 gr.
- Russian mustard – 1 tsp.
- Red wine vinegar/lemon juice – 2 tbsp.
- Granulated sugar - a pinch.
- Salt – a pinch.
Cooking process:
Step 1. In the evening, sort out the beans from the specks and fill them with water. Overnight the beans will swell and cook faster. Renew the water and cook the beans. Drain the liquid.
Step 2. Place the cooled beans into a blender glass. Add sugar and salt. Squeeze lemon juice or pour in vinegar and mineral water, season with mustard.
Step 3. Beat for a couple of minutes with an immersion device without lifting the stem from the bottom.
Step 4. Pour odorless oil into the whipped mixture a little at a time. Continue beating with the electric appliance. As you move up and down, the sauce will begin to thicken. Taste and adjust if necessary.
Step 5. Transfer the finished sauce into an airtight container and store in a cool place. Mayonnaise will become thicker after stabilization; serve it as a sauce or dressing for hot or cold appetizers. Eat without harming your figure and enjoy. Enjoy!
Avocado mayonnaise
Avocado mayonnaise makes a great salad dressing and sandwich spread. Fragrant mayonnaise is ideal for those who take care of their figure and fast. Those who do not consume animal products can eat lean mayonnaise on an ongoing basis.
Cooking time - 15 minutes.
Cooking time - 15 minutes.
Portions – 4
Ingredients:
- Avocado – 200 gr.
- Refined vegetable oil – 190 ml.
- Lemon juice – 30 ml.
- Dijon mustard – 20 gr.
- Dried rosemary – 1 gr.
- Dried basil – 1 gr.
- Granulated sugar – 20 gr.
- Salt - to taste.
Cooking process:
Step 1. Gather ingredients for lean mayonnaise. Wash and dry the avocado.
Step 2. Divide the avocado in half, remove the pit and remove the peel. Cut the pulp into pieces and place in a bowl. Punch with a submersible tool. Pour the oil in a thin stream and continue blending.
Step 3: Add sugar, salt, dried rosemary and basil. Squeeze the lemon juice. Season with mustard. Beat for a couple of minutes with a submersible device without lifting the stem from the bottom. Or stir with a whisk.
Step 4. Store the finished sauce in an airtight container in the refrigerator. I do not recommend storing the sauce for more than a week. The preparation process is simple, so there is no need to prepare the sauce for future use. Use as directed.
Step 5. Eat without harming your figure and enjoy. Enjoy!
Lenten mayonnaise with starch
Lenten mayonnaise with starch is a super budget sauce that anyone can easily prepare. The Lenten version tastes as close as possible to store-bought sauce. An excellent dressing suitable for appetizers and salads. The consistency of the sauce is quite thick, indistinguishable from traditional mayonnaise.
Cooking time - 20 minutes.
Cooking time - 20 minutes.
Portions – 6
Ingredients:
- Potato starch – 1-2 tbsp.
- Sunflower oil – 150 ml.
- Table vinegar 9%/lemon juice – 1 tbsp.
- Mustard – 1 tsp.
- Ground black pepper - to taste.
- Water – 200 ml.
- Granulated sugar – 1 tbsp.
- Salt – 0.5 tsp.
Cooking process:
Step 1. Pour water into a thick-walled container and add sifted potato starch.
Step 2: Sweeten.
Step 3. Add some salt.
Step 4: Get rid of any clumps as much as possible.
Step 5. Set over low heat and bring the mixture until thickened, stirring constantly so that nothing burns or sticks to the bottom. As soon as the mixture becomes thick, turn off the burner. Place the bowl in ice water and cool, stirring constantly.
Step 6. Squeeze lemon juice or pour vinegar into the cooled mixture.
Step 7. Season. Use spices according to your preferences.
Step 8. Season with mustard. If you like your sauce spicier, use more mustard. And for sharpness, add a little more vinegar.
Step 9. Pour oil. Beat with an electric appliance for a couple of minutes.
Step 10. If you don't have a mixer, pour into a blender glass. Combine the components with an electrical device. Taste and adjust if necessary.
Step 11. Transfer the finished sauce to an airtight container and store in the cold. Mayonnaise will become thicker after stabilization. Use as directed. Enjoy!
Lenten corn brine mayonnaise
Lenten mayonnaise made from corn brine helped me out one day when there was no traditional sauce at home. Since then, I have been preparing it not only during Lent, but also when I want to get rid of extra pounds. Everyone who tries the gas station for the first time is very impressed. Lenten mayonnaise turns out to be quite appetizing and interesting.
Cooking time - 30 min.
Cooking time - 30 min.
Portions – 10
Ingredients:
- Brine from canned corn – 80 ml.
- Refined vegetable oil – 250-300 ml.
- Vinegar 9%/lemon juice – 1 tbsp.
- Mustard – 1/2 tsp.
- Granulated sugar – 1 tsp.
- Salt – 1/2 tsp.
Cooking process:
Step 1. Gather ingredients for lean mayonnaise. Open a can of corn.
Step 2: Pour the corn brine into a tall container, using a fine sieve to keep the corn out.
Step 3. Add sugar.
Step 4. Add salt.
Step 5. Season with mustard.
Step 6. Squeeze lemon juice or pour in vinegar. If you like your sauce spicier, use more mustard. And for sharpness, add a little more vinegar.
Step 7. Beat for a couple of minutes with an immersion device without lifting the stem from the bottom.
Step 8. Pour the oil in a thin stream and continue blending. As you move up and down, the mass will begin to thicken. Taste and balance with spices if necessary.
Step 9. Store the finished sauce in an airtight container in the refrigerator. Mayonnaise will become thicker after stabilization. I do not recommend storing the sauce for more than a week.
Step 10. Use as intended - for dressing salads, layering snacks, for marinade. Eat and enjoy. Enjoy!
