Homemade mayonnaise low fat recipe. How to make lean mayonnaise

I really love different homemade sauces! I often cook, which really takes only 5 minutes of time. I like it very much for its texture, taste, it is very good for filling various salads. But ... it contains an egg. This is very embarrassing for many, because in this case it does not undergo heat treatment. However, I personally don't care too much about this. Of course, if possible, I use a homemade egg for cooking. And if at the moment this is not available, then I take a store from a trusted manufacturer. I used to be afraid too. But my father practices the intake of raw eggs inside for medicinal purposes for the stomach. Drinks store. Thank God it's all right.

But what about posting? Or in other cases when it is desirable to do without this product? There is only one answer - make lean mayonnaise at home without eggs. My first experience of such preparation was, in my opinion, 11 years ago. And I can't call it successful. Now I find it difficult to say what was wrong - either the recipe was caught, or I myself did something wrong. I don't remember anymore. But for several years I forgot about homemade mayonnaise, there was absolutely no desire to cook them.

In this case, the ingredients include flour. Maybe people on strict diets won't like it. Personally, I take this fact more than calmly. Flour is not felt at all in the finished sauce, and if you think about it, there is not so much of it here (15% of the total share of the finished product). There must be some basis for giving the desired consistency to the sauce, and in this case - not egg. Here the flour copes with this function.

This sauce is suitable for sandwiches, salad dressings, consumption with vegetables or, if you are not fasting, with sausage, meatballs. I fell in love with it very much and I cook it not only in fasting, but much more often! And today, finally, I got the chance to tell in detail and show how to cook lean mayonnaise at home without eggs 😉

List of ingredients I used:

Lenten mayonnaise at home with a blender - a step-by-step recipe without eggs:

I will boil the flour mass, so I started cooking immediately in the appropriate bowl. I sifted the flour directly into the bowl.
I recommend not saving half a minute and still sift the flour, even if it is very clean. After all, now the main meaning of this procedure is completely different - to saturate the flour with oxygen. Also, with sifted flour, lumps are less likely to occur.

Filled with water. In theory, you can use absolutely any water. I adapted to take hot boiled water - almost boiling water. It is in this version that I like the taste more, and it is more convenient to cook.

I beat the flour with water with a submersible blender to get the most uniform consistency. You can use a mixer if you like. Or stir with a spoon, but it will be longer and less effective.

The bucket was put on gas. Bring the flour mixture to a boil over low heat, stirring occasionally so that it doesn't burn.

Turned off the gas. And I whipped the mass again with a blender (if your blender has a plastic rather than a metal leg, then you should not do this, it may crack). This step is not mandatory, but it helps to achieve a very smooth texture.
Let it cool down. You can continue working when the mass has reached room temperature. But I like it better when it is also well chilled. Now, while the weather still allows, I take it out to the balcony. Remember that hot dishes should not be placed in the refrigerator!

When the flour mass has cooled, you can continue to cook lean mayonnaise with a blender at home. For this, it is more convenient for me to use a measuring cup from a blender set. If you don’t have one, take any tall dishes so that splashes do not scatter all over the kitchen;)
So I added vinegar. I took it, this is largely due to the pinkish tint of the finished sauce. But you can also take apple, balsamic, ordinary table 6-9%.

Next poured refined oil.

I also sent mustard here. I never buy it, I don't like it. I always do it myself. This time I had lean mustard with honey. I add 1-1.5 tbsp to the indicated amount of ingredients, as I always make good spicy mustard. If you have a store, one of those that you can smear on bread with a tablespoon))), then put more.

I poured salt and sugar, and then sweet paprika. Other ground spices can be used if desired. I really like it with paprika.

Beat all these ingredients with an immersion blender for two minutes until thick. In my case, due to the use of raspberry vinegar and paprika, the mass acquired a pink tint.

Then, in portions (!) I laid out the chilled flour mass, each time beating until smooth before adding a new part. After I sent the entire thick mass of flour and water to the vinegar-oil mixture, I beat it with a blender at maximum speed for another 2 minutes.

So lean mayonnaise is ready at home with a blender! A step-by-step recipe is in front of you, save it for yourself and cook for health! ;)

Despite the fact that a fairly large amount (about 500 grams) is obtained from the given amount of mayonnaise ingredients, it always diverges very quickly with us! But you need to store it, of course, in the refrigerator, like a store. And preferably no more than a week.

I like it more not even for dressing salads, but unlike the store-bought counterpart, as an addition to other dishes or products, as well as in sandwiches! ;)

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Homemade lean mayonnaise prepared according to our recipes at home is indistinguishable from the usual one. The composition of lean mayonnaise is simple. We cook it without eggs and without milk. If you use an immersion blender, the preparation will take five minutes.

These recipes will help out all fasting and vegetarians. Mayonnaise can improve the taste of any bland and lean dish. I propose to cook mayonnaise according to our simple recipes. It is suitable for all lean salads, soups and second lenten dishes.

In this article:

Lenten mayonnaise at home without eggs and flour

As you already understood, we will not use any animal products. However, the mayonnaise is wonderful. Delicate and soft in taste and texture.

What you need:

Cooking:

1. In a small saucepan, dilute starch with cold water. I add sugar and salt there. Stir until sugar, salt, starch are completely dissolved.
   
2. I put the saucepan on the fire and heat it without ceasing to interfere so that the starch boils and becomes like jelly. As soon as a transparent jelly appeared, I remove it from the fire.
   
3. Now I'm waiting for the jelly to cool down and transfer all the ingredients to the blender bowl - our jelly, mustard, pepper, vinegar and sunflower oil. Nothing needs to be poured in drops - I pour everything at once.
   
4. I beat all this mess with a blender or mixer until I see that this is no longer an ugly mass, but real mayonnaise.
   
5. You can add finely chopped herbs or dried herbs at this stage. Experiment, don't be shy.

Mayonnaise is ready. Try it with soups, salads, dumplings or any meatless dishes.

Making mayonnaise with a white bean blender

All vegetarians make delicious and healthy bean sauce. In this video clip from the Delicious Home Food channel, we will see how beans are used to make mayonnaise. Just remember that it should be soaked for at least 12 hours before cooking.

Legumes are quite deservedly highly respected in lean cuisine. Soups and main dishes are cooked from beans, peas, chickpeas and lentils. And today we are preparing sauces from them.

Step-by-step recipe for lean mayonnaise with peas

This sauce is also protein. In it, instead of eggs, we use peas. Due to the peas, the color of this mayonnaise is beautiful, yellowish.

Only one drawback has this mayonnaise. You can store it in the refrigerator for no more than three days. But it tastes better than starch.

What you need:

Cooking:

1. I soak the peas for 6-8 hours. Before cooking, rinse, fill with clean water and set to boil. Boil until it melts into a thick puree. Now let it cool down.
2. Pour 100 ml into the blender bowl. water and add salt, pepper, vinegar, mustard and all vegetable oil.
3. I start blending. Whisking constantly, I add pea puree one tablespoon at a time. When all the puree is mixed with the rest of the components into a homogeneous mass.

Here is such an easy recipe. And mayonnaise is very tasty and beautiful.

And finally, I saved for you the most interesting video from Irina Safarova. She makes three types of raw homemade lean mayonnaise from chickpeas and sesame seeds.

3 lean mayonnaise recipes - video from raw foodists

That's all I have about lean mayonnaise. Thanks to everyone who cooked with me today.

If you liked the recipes, click on the social media buttons to save them on your page!

Fasting is a time when you desperately want to eat something that you don’t seem to be drawn to at normal times. Everyone has their own stumbling block, in my case it is salads with mayonnaise. I frankly dislike them: I can count those that I like on my fingers, but just before Easter, I always wildly want something like that ... fat and harmful. Meanwhile, it cannot be called a harmful thing at all - rather, it is a really useful product that can help out in many situations: you can season an interesting salad with it, grease sandwiches, and season pita bread with vegetables. Of course, it still differs in taste from its popular "brother", but within the framework of the concept of healthy eating and lean food, it can be considered a real lifesaver.

But I hate when you eat somewhere in a restaurant, you order something simple, uncomplicated, and it turns out that they serve it in their own crazy way and do not even warn. I was in such a restaurant, I ordered a hamburger. The waitress brings, and there is a huge pile of some kind of green mass on top. I say: “Excuse me, what is this?”, and she: “This ... This is very tasty, this is our signature lime-crab-apple mayonnaise.” Really? .. Can't you shake it off because it sounds disgusting?
m / f "Dr. Katz" (Dr. Katz, Professional Therapist)

Cooking principle homemade lean mayonnaise not much different from the classic sauce preparation technology: you need a blender, vegetable oil, salt, vinegar (lemon juice) and the main component - something that we will use instead of eggs. I experimented a lot with various recipes for lean mayonnaise, tried various variations and chose those that in my family deserved the approval and recognition of all its members. The recipes that I will discuss below are personally tested by me. Trying to cook according to them, keep in mind that, firstly, this is not about the usual cold thick sauce on eggs - the taste of such a product will differ, no matter how hard you try to bring it closer to your personal standard, and secondly, to achieve the desired thick consistency of mayonnaise will be possible only by significantly increasing the volume of the binder, which will inevitably affect the taste - the sauce will acquire a pronounced note of this particular product. Experiment, try - let Fasting be easy, tasty and good.

Homemade lean mayonnaise - 5 recipes from Raisins:

1. Apple lean mayonnaise

I don't know why, but this is my absolute favorite. Maybe due to the fact that a light fruity note significantly enriches the taste of any dish that is seasoned with such mayonnaise? Or because the sauce is rather unobtrusive and less high-calorie than many others? However, is it so important if in the end I have an excellent product that both me and my family like?

Ingredients:

100 ml of vegetable oil;

2 medium sized apples;

Peel the apples, remove the core. We cut it into several parts, put it in a blender bowl, be sure to add vinegar or lemon juice (so that the apples do not darken) and grind into a puree. Then we add salt, mustard and in a thin stream we begin to pour in vegetable oil, while continuing to work with a blender. At the end, we taste the sauce, adjust the acid-sugar-salt. We store in the refrigerator for 2-3 days, while we understand that over time the sauce will darken, which does not affect its taste in any way.

2. Lean bean "mayonnaise"

The binding component of classic mayonnaise is an egg: it is it that thickens the vegetable oil. During Lent, it can be replaced with ordinary boiled beans - its neutral taste will bring the sauce closer to your usual mayonnaise. Don't expect to get the same thick product that you can cook with eggs, but it will taste very similar - slightly sweet, slightly starchy, moderately sour, quite salty.

Ingredients:

100 ml of vegetable oil;

150 g boiled beans;

1/3 tsp Sahara;

salt, mustard, lemon juice or apple cider vinegar to taste.

Carefully drain the liquid from the beans, put in a bowl and puree with a blender until completely smooth. Add salt, sugar, a couple of tablespoons of lemon juice, mustard if desired. We turn on the blender again and, pouring in the oil in a thin stream, beat the sauce until light splendor. It will not thicken much, however, it will be oily enough that you can season vegetable salads with it.

Store lean bean "mayonnaise" in the refrigerator in a jar with a tight-fitting lid. On the second or third day, it reaches its maximum flavor development, however, the shelf life is usually limited to 5-7 days.

3. Walnut "mayonnaise"

This mayonnaise has a very bright taste. Of course, far from "mayonnaise", but very interesting and rich. If you need something to grease the pita sheets before wrapping vegetables in them for lunch, this is the perfect option - hearty, healthy, vitamin and very "creamy". Oh yes, do not forget about calories, if this moment is important to you.

Ingredients:

100 ml of vegetable oil;

1 glass of nuts;

2-3 tbsp. l. water;

salt, mustard, lemon juice or apple cider vinegar to taste.

Grind the nuts as much as possible with a blender. I made the most delicious lean nut mayonnaise from peeled almonds, but due to its cost, I don’t often indulge in this option, I often take the most affordable walnuts. Minus - in a slight bitterness and a grayish-brown color, which is obtained due to the skin. Do not advise peeling walnuts - I will find more interesting things to do than popping with these "brainy" nucleoli.

It is not always easy to grind very finely with a blender - water saves: add a couple of spoons, the mass will immediately become more pliable. Then - salt, sugar, vinegar, mustard. And pour the oil in a thin stream without stopping the blender. If the mass is very thick, you can add a little more water.

4. Lean "mayonnaise" on starch

Perhaps this is the easiest option that allows you to prepare mayonnaise, as close as possible in taste to the sauce that we are used to. The taste of starch really bothers me in it, but homemade ones do not feel it, so be guided by your preferences. Vinegar and a little mustard - and it is quite possible to get almost the same mayonnaise that you sometimes indulge in fast days.

Ingredients:

100 ml of vegetable oil;

2 tbsp. l. starch;

100 ml of cold boiled water;

salt, mustard, lemon juice or apple cider vinegar to taste.

Dilute starch in cold water and put on fire. Stirring, bring the mass almost to a boil, but in no case boil. After complete cooling, add salt, mustard, lemon juice and, turning on the blender, add vegetable oil to the sauce in a thin stream. At the end, we adjust the taste for salt-sugar-acid.

Lean mayonnaise on starch can be stored in the refrigerator for up to 2 weeks, it becomes thicker over time.

Flax seeds have a very specific taste. It reminds me of nuts, a friend complains that she stinks of fish. If your family favors flax, be sure to try this version of homemade lean mayonnaise - it is wonderful: thick, tender, velvety, rich. And, by the way, infinitely useful.

Ingredients:

100 ml of vegetable oil;

1/2 cup flax seeds;

1/2 cup boiling water;

optional - about 1/2 cup cold water;

salt, mustard, lemon juice or apple cider vinegar to taste.

Flax seeds need to be ground in a coffee grinder into flour. Then - pour boiling water and leave to cool completely.

After that, mix the mass with salt, mustard and lemon juice and, turning on the blender, gradually pour in the oil in a thin, thin stream. The sauce will lighten noticeably. At the end, if the mass turns out to be very thick, you can pour in a little more water. Do not forget to adjust the taste for sweet-salty.

This lean mayonnaise can be stored in the refrigerator for up to 5 days.

Possible additions to lean mayonnaise that will enrich the taste of the sauce:

Cheremsha;

dry herbs;

Fresh greens;

Sunflower seeds, pumpkins;

Fragrant mayonnaise with a rich taste is a must-have addition to many festive and everyday dishes. This amazing sauce is added to various salads, soups, side dishes and roasts. The taste of this product will please many gourmets, but the consequences of eating mayonnaise leave much to be desired. The sauce includes many flavors that are equally harmful to the figure and health. The calorie content of lean mayonnaise is not always inferior to mayonnaise, however, due to the absence of preservatives, it is less harmful to the figure.

Lean mayonnaise is an alternative way out of the situation. Homemade sauce does not include synthetic substances, and the taste is not inferior to products from the store. The basis for homemade sauce can be mustard, and sour cream, beans and peas, flour, nuts or soy milk. The choice of products and recipe depends on your personal preferences. Below we will present you with a few recipes by which you can create your own lean mayonnaise at home.

Homemade bean sauce

To prepare lean bean mayonnaise, you will need 2 tablespoons of lemon juice (if there is no lemon, replace the product with a tablespoon of vinegar), a teaspoon of mustard powder, half a teaspoon of salt and sugar, 300 ml. sunflower or olive oil and a can of canned beans. The recipe for lean mayonnaise is as follows:

1. Drain the water from the jar and place the product in a blender or meat grinder. Grind the vegetable so that you get a paste.
2. Add salt, sugar and mustard powder to the mass. Pour in vegetable oil and continue to stir the resulting composition.
3. Add lemon juice or vinegar (depending on your preference) to the mass and continue beating until smooth.

Lenten bean-based mayonnaise is ready. Serve the sauce with salads, bread, cutlets and other dishes.

Mayonnaise made from mustard and flour

To prepare such mayonnaise, you will need 500 ml. water, 6 tbsp. flour, 2 tsp salt, 1 tbsp. sugar, 50 grams of mustard powder, 3 ml. citric acid or juice (a quarter of a teaspoon), 50 grams of sour cream, 100 grams of sunflower oil, ground black pepper. The preparation of the sauce is carried out in a few simple steps:

1. Pour cold water into a saucepan, pour flour into it. Mix the composition so that a homogeneous mass without lumps is formed - if desired, you can use a mixer or blender. As soon as the mass reaches the desired consistency, put the pan on a slow fire. Stir the composition until the flour becomes thick. Remove the saucepan from the stove and let the composition cool completely;
2. Add sour cream, citric acid (dissolved in 50 ml of warm water), sugar, salt, a pinch of ground pepper and mustard powder to the mass. Mix the ingredients with a blender;
3. Beat mayonnaise for at least 5 minutes. As you mix the ingredients, pour in the vegetable oil in a thin stream. Add turmeric, asafoetida, or finely chopped garlic to taste.

Store the sauce in the refrigerator for 3-4 days.

Homemade mayonnaise based on corn sticks

To prepare such mayonnaise, you will need 100 grams of unsweetened corn sticks, 150 grams of sunflower or olive oil, 4 teaspoons of sweet mustard, 4 tablespoons of lemon juice, 100 ml. cold water and pepper (optional). Mayonnaise without flour is prepared according to the following recipe:

1. Put the sticks in a deep plate and pour into cold water. Wait until they settle under the influence of water, then mix them with a blender or mixer until completely homogeneous;
2. Add vegetable oil and sweet mustard to the composition. If you couldn't find the last ingredient in stores, mix plain mustard with a tablespoon of sugar. Continue whisking the mass until light oiliness and a glossy sheen;
3. Based on your preference, add lemon juice, salt and pepper. Choose the proportions, focusing on the taste of your sauce.

If the consistency is too thick, add a little water and continue beating the mass until the mayonnaise has the desired density.

Lean mayonnaise with sour cream and mustard

To prepare this egg-free mayonnaise, you will need 250 grams of sour cream, 3 tablespoons of vegetable oil, half a teaspoon of salt and black salt, a pinch of ground black pepper, a pinch of asafoetida, a tablespoon of sugar, a teaspoon of mustard and a third of a teaspoon of turmeric.

Put all the ingredients in a deep bowl and beat with a mixer. In no case do not exclude asafoetida and black salt from the dish - these are the components that help lean mayonnaise to acquire its unique taste.

Mayonnaise made from apples

To make apple mayonnaise, you will need 2 large apples, 100 ml. vegetable oil, 2 tsp mustard, 1 tbsp. apple cider vinegar, 1 tsp. sugar and salt, white ground pepper. Lenten mayonnaise is prepared as follows:

1. Peel the apples, cut out the core and chop both fruits;
2. Put the food in a large skillet, then add 50 ml. water. Cover the dish with a lid and simmer the apples until they are easily mashed;
3. Cool the fruit, place in a blender and beat until a homogeneous mass is formed;
4. Add pepper, mustard, salt and oil to the resulting mass. Continue whisking until fully cooked;
5. Cool down.

Store the sauce in the refrigerator for no more than 3 days.

Homemade pea-based mayonnaise

To make mayonnaise from peas, you will need tbsp. pea flakes, 6 tbsp. water, 200 ml. odorless vegetable oil, 2 tablespoons of vinegar, three teaspoons of mustard, a teaspoon of sugar. Add salt and pepper to taste. To make homemade sauce, follow the instructions below:

1. Pea flakes should be boiled until they are soft enough. The product is cooked from 10 minutes to half an hour (depending on the type). Alternatively, you can use split or ground peas;
2. Place the boiled product in a blender and beat. The mass should be homogeneous and viscous. After whipping, let the composition cool;
3. Once the pea composition has cooled, add vegetable oil. The product should be 2 times more than whipped peas - if its mass is 80 grams, add 160 grams of oil to the composition. Mix the ingredients using a mixer;
4. Add mustard, vinegar, pepper, sugar and salt to the sauce. Keep whisking.

At the end, taste the sauce and add spices if necessary.

Lean mayonnaise with milk

To make mayonnaise with milk, take 300 ml. refined sunflower oil, 200 ml. milk, a tablespoon of mustard, a pinch of salt (to taste), 2 tablespoons of vinegar or lemon juice, spices (to taste).

1. Mix milk and butter in a deep bowl. Beat with a blender until smooth;
2. Add lemon juice, mustard and salt. Stir the ingredients with a blender;
3. If mayonnaise thickens, add sugar and spices. If the mass remains liquid, wait a few minutes, and only then add spices.

Mayonnaise is ready.

If you are a fan of mayonnaise, then, for sure, you simply cannot imagine many dishes without it, for example, various salads. But what if you want to fast, and completely unbearable to give up your favorite sauce? Try making mayonnaise in a lean version.

Making lean mayonnaise at home is actually much easier than it might seem at first glance - it's quick and not at all difficult.

The basis of lean mayonnaise can be vegetable oil, vegetable or mushroom broth, starch, wheat or whole grain flour, nuts (cashews, almonds, walnuts), soy milk and even apples - you can make lean mayonnaise at home from a variety of products.

Classic mayonnaise for a lean table

For cooking you need

Flour (half a cup)

sunflower oil (four tablespoons),

Lemon juice (one and a half tablespoons),

Water (300 ml),

mustard (two tablespoons),

salt, pepper and sugar to taste.

The density of mayonnaise varies from how much flour is brewed per hundred grams of water. If you want to get a thick product, you need to take more flour.

Add a little water to the sifted flour, grind well - there should be no lumps. Next, pour the remaining water into the flour mixture, then put everything on the stove and bring to a boil, or bring to a boil in the microwave - in any case, the mass should thicken well, mix it several times during the cooking process. Cool the flour mixture well. In a deep bowl, mix vegetable oil (olive / corn / sunflower), mustard, lemon juice, sugar and salt, beat with a mixer for 2 minutes, then add the flour mass in 3-4 doses, without stopping beating. Lenten mayonnaise is ready!

Nut mayonnaise sauce

Similar recipes for this mayonnaise sauce can be found in the cuisines of different countries. It is especially popular in Italy and Georgia. This quite hearty and very tasty sauce can be a great addition to a lean meal.

To cook it properly, we need a glass of walnut kernels. You can replace them with almonds or cashews. We also need a glass of olive oil, 2 tsp. natural 6% apple or wine vinegar, 1 tsp. mustard, a little sugar, salt to taste.

Cooking:

Put the nuts in a hot dry frying pan, lightly fry, cool and chop with a blender. Salt the resulting nut mass, add sugar, mustard, vinegar, slightly dilute with water, beat until a thick, homogeneous, plastic mass is obtained. Slowly pour in the olive oil while continuing to whisk. Everything, nut mayonnaise is ready. You can serve.

Oriental soy mayonnaise

For this delicious dressing, we will need soy derivatives, namely soy milk and lecithin. You can easily find them in any supermarket that has a vegetarian section. So, prepare 150 ml of soy milk, 1 tbsp. l. lecithin, 3 tbsp. l. olive oil, 2 tbsp. l. fresh lemon juice, ½ tsp. mustard, salt, sugar, ground pepper, a little finely chopped greens (to taste).

Cooking:

There is nothing easier than making this sauce. Place all ingredients in a blender and blend well. Ready soy mayonnaise is recommended to keep half an hour in the refrigerator, and only then serve with the main course.

Lean apple mayonnaise

And now we will prepare with you a very light, unusual in taste, but extremely pleasant sauce. It is indispensable for dressing lean vegetable salads, and especially fruit dishes.

So, to make apple mayonnaise, prepare 2 large apples, ½ cup vegetable oil. We will also need 1 tsp. mustard, fresh lemon juice, salt, sugar. You will need a little pepper, ginger, cinnamon to taste.

Cooking:

Wash apples thoroughly, peel, cut into small cubes. Heat a thick frying pan or stewpan, put the chopped apples there, reduce the heat, simmer for 5 minutes. If the apples are dry, add a little boiled water. Then add salt, sugar, lemon juice, cook until soft.

Now cool the apple mixture a little, beat in a blender until puree, adding the remaining spices, mustard. Continuing to beat, pour in the vegetable oil in a thin stream. Refrigerate, use as needed.

Lean mayonnaise on starch

Ingredients:
0.5 cups of any vegetable oil,
0.5 cup vegetable or mushroom stock
2 tbsp starch,
1-2 tsp lemon juice or apple cider vinegar
1 tsp mustard,
salt, sugar to taste.

Cooking:
Dilute starch with a small amount of cold broth. Heat the rest of the broth, pour the starch mixture into it and keep it on low heat, stirring and not allowing it to boil. Cool the starch "jelly" and beat with a blender, gradually adding oil and other ingredients. If it gets too thick, add a few tablespoons of water. If the mayonnaise is too thin, then there was not enough starch. Do not add starch to ready-made mayonnaise, but brew a new starch jelly thicker and mix with ready-made mayonnaise. Mayonnaise can be liquid and due to insufficient brewing of starch - heat the starch jelly well, it should just not boil a little.

Lean mayonnaise with beans

(from different sources)

As you can see, it will take quite a bit of time to make lean mayonnaise with your own hands, but the result will please you! Try it and you will be pleasantly surprised by such a wonderful sauce made without animal products. Good luck! Have you tried to cook lean mayonnaise - maybe you have your own signature recipe?