Lenten mayonnaise recipe for cooking at home. homemade mayonnaise recipe

Lenten mayonnaise at home: cook your favorite sauce according to unusual recipes

During the period of Lent, when only non-animal products are allowed to be eaten, the sauce, beloved by many, prepared on the basis of eggs or milk, also falls under the taboo.

But even this dish can be found a worthy alternative by preparing it without adding prohibited foods. Website tochka.net tells you how to make lean mayonnaise and offers you three homemade lean mayonnaise recipes that you can use to add to main dishes, dressing salads or just spread on bread. Choose, taste and cook lean dishes with your favorite sauce with pleasure.

Homemade lean mayonnaise: a flour-based recipe

Recipe for lean mayonnaise with flour © Depositphotos

The easiest sauce to prepare and use ingredients. Such lean mayonnaise can be prepared from products that are found in the house of any housewife. And the delicate taste and pleasant texture will simply surprise you.

Ingredients:

• 1 cup flour
• 150 g vegetable oil,
• 0.5 lemon,
• 1 st. mustard spoon,
• 2 tbsp. spoons of sugar
• 2 teaspoons of salt
• 3 glasses of water.

Cooking:

1. Sift the flour, add some water to it and rub it well. Then gradually pour in the remaining water - this way you can avoid lumps.
2. Bring the mixture to a boil, stirring occasionally to thicken it. Cool the mixture completely.
3. Combine vegetable oil, mustard, lemon juice, sugar, salt and beat with a mixer for 2 minutes.
4. Continuing to beat, gently and gradually introduce the flour mixture. Lenten mayonnaise is ready.

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Lenten mayonnaise at home: a recipe from nuts

Nut lean mayonnaise at home © Depositphotos

A variety of nuts that are allowed in fasting can be a great addition to main dishes or salads. Try a very tasty and unusually fragrant lean mayonnaise based on walnuts.

Ingredients:

• 100 g walnuts,
• 1 teaspoon mustard
• 1 st. a spoonful of lemon juice
• 100 ml refined sunflower oil,
• ground black pepper to taste
• sugar to taste
• salt to taste
• 100 ml of water.

Cooking:

1. Grind walnuts with a blender.
2. Mix nuts, sugar, salt, ground black pepper and mustard. Pour into the mixture 2 tbsp. tablespoons of water and mix well until smooth.
3. In small portions, add sunflower oil to the nut mixture.
4. Then gradually add water with lemon juice, carefully rubbing the mass until white. This way you can make lean mayonnaise to your desired consistency.

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Lenten mayonnaise at home from beans

Bean Lean Mayonnaise © Depositphotos

Another version of lean mayonnaise, which is easily and quickly prepared from white beans. In terms of taste and texture, this sauce is very similar to real mayonnaise.

Ingredients:

• 400 g canned beans,
• 0.5 lemon,
• 300 ml refined vegetable oil,
• 1 teaspoon mustard
• 0.5 teaspoon of sugar,
• 0.5 teaspoon of salt.

Cooking:

1. Drain the liquid from the beans and grind with a blender until smooth.
2. Add sugar, salt, mustard and continue beating.
3. Pour vegetable oil in small portions and continue to beat lean mayonnaise at home with a blender, bringing the sauce to the desired consistency.
4. Then pour in the lemon juice and whisk again. Lenten mayonnaise is ready.

Bon appetit!

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Watch the video recipe for homemade mayonnaise:

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By popular demand, we offer you our recipe for homemade vegetarian mayonnaise. In order for the mayonnaise to turn out delicious, first of all take a good mood. Everyone knows that any dish prepared without mood is not so tasty.

1. Sour cream - 250 gr.
2. Turmeric - ¼ teaspoon
3. Black salt ¼ teaspoon

Mix all the ingredients well, and the mayonnaise is ready.

Recipe 2: Vegetarian mayonnaise with flour

• Water - 1.5 cups;
• Flour - 6 tablespoons;
• Sugar - 1 tbsp;
• Salt - 1.5 tsp;
• Mustard powder - 1.5 tsp;
• Sour cream - 2 tablespoons;
• Citric acid - ¼ tsp;
• Vegetable oil - 100 g;
• Ground black pepper;

Pour 1.5 cups of cold water into the pan, add 6 tbsp. flour and mix well until the flour is completely dissolved. Place the saucepan over low heat and stir continuously until the mixture thickens. Remove from heat and cool, the resulting mass should not remain warm.

Add sour cream, salt, sugar, mustard powder, citric acid (previously dissolved in 3 tablespoons of water), ground black pepper on the tip of a knife and beat in a blender for five minutes using a mixing attachment, photo is attached.

Since mayonnaise is quite thick, a regular whisk is not suitable for whipping. Then, while continuing to beat, pour in the vegetable oil in a thin stream. Continue whipping the mayonnaise for another five minutes.

If you want to give mayonnaise a beautiful yellow color, add ¼ tsp. turmeric.

And if you like garlic-flavored mayonnaise, then we suggest adding 0.5 tsp. asafoetida.

Mayonnaise can be stored in refrigerators for 3-4 days in a sealed container.

Cooking time - 15 minutes (excluding cooling time)

Recipe 3: Homemade Vegetarian Mayonnaise without Eggs on Sour Cream

Let's prepare homemade mayonnaise, which can be used in salads, added to soups or just spread on bread 🙂

To prepare mayonnaise, we take this:

- sour cream 250 gr.
- salt 0.5 tsp
- black salt 0.5 tsp
- black pepper 0.3 tsp
- asafoetida 0.3 tsp
- sugar 1 tbsp.
- mustard 0.5 tsp
- turmeric 0.3 tsp
- vegetable oil 2-3 tbsp.

Asafoetida and black salt are very important in this recipe, you can’t replace them here ...

We mix all the ingredients. Mayonnaise is ready!

Recipe 4: Vegetarian Mayonnaise with Milk

This mayonnaise is thick, tasty, real, and most importantly natural. And a lean version can be made by replacing cow's milk with soy. And it is prepared in a matter of minutes, now you will see it.

• 300 ml. unscented sunflower oil
• 150 ml. milk (cool)
• 1 st. a spoonful (or less) of ready-made mustard
• ¾ tsp salt (or to taste)
• 2-3 tbsp. tablespoons lemon juice (or vinegar)
• ½ teaspoon sugar (optional)
• spices (optional)

How to make homemade mayonnaise without eggs:

Advice: If suddenly your mayonnaise does not thicken, just leave it alone for a few minutes, and then beat again with a blender. Everything should work out!

1. Now it remains to add sugar and spices. And you can not add - it will still be very tasty.

This amount of products will make 0.5 l of delicious mayonnaise, which you will prepare in 5 minutes, and you can add it to other salads, serve with vegetarian snacks or just spread on bread.

Advice: Milk should be cool (cold), warm may not work. And yet - you need to beat with a submersible blender!

Recipe 5: Lean mayonnaise without milk and eggs

Mayonnaise prepared according to this recipe is suitable for vegetarians and fasting people.

Compound:
Mustard - 1 tsp
Lemon juice - 2 tbsp.
Vegetable oil - 100 ml
Salt - 0.5 tsp
Sugar - 0.5 tsp
Water

The main elements of vegetarian mayonnaise are mustard and refined vegetable oil, so it is suitable for almost any diet and food restrictions.
To start preparing lean mayonnaise, you need to add a few drops of vegetable oil to a spoonful of ready-made mustard and mix well with a whisk.

Any hostess 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 composition, it was hard to believe that it was edible and generally even a little like mayonnaise. In the end, curiosity got the better of me and I decided to try it myself. Verdict: Absolutely amazing! The preparation takes a minimum of products and only 10-20 minutes. time. Lenten mayonnaise, prepared at home with a blender, is 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 hill.

How to make lean mayonnaise with a blender

Sift the flour immediately into any thick-walled container suitable for cooking. I have a regular non-stick pan.

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

Then add the rest of the water and stir again until smooth.

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

We leave the resulting paste to cool and start preparing the second part of the mayonnaise. To do this, pour the rast in a blender cup. oil and add to it all the bulk components: sugar, salt, mustard powder. About the oil. In principle, mayonnaise is excellent on any, but unrefined olive gives it a special, very soft olive flavor 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 beat 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 the blender cup. They added a spoon - they beat it with a blender, they added another one - and they beat it again, etc. The mass turns white instantly.

After the whole flour mixture is mixed with the mustard-oil mixture, we taste the mayonnaise and add what you think it lacks and beat 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 aftertaste of olive oil and a barely noticeable sourness of lemon.

We transfer the finished mayonnaise to a regular clean jar and store it in the refrigerator, closed, for up to 7 days. We use it in the same way as if it were ordinary mayonnaise bought in a store: we add it to soups, season salads, put it on sandwiches, etc.

During Lent, store-bought fatty mayonnaise cannot be eaten. But there is an alternative. Lenten mayonnaise can be made at home. The cooking process is conditionally divided into two stages. As a result, the sauce is tastier than store-bought.

Compound

The natural composition is the hallmark of home-made mayonnaise. Its plus is that during the cooking process, you can conduct various experiments by 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;
• mustard spoon.

Preparation of lean mayonnaise

Second option

To make 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

1. Pea flakes are poured with boiling water. Sugar is added, boiled for twenty minutes over low heat (required!). Then cool slightly and beat with a blender together with the liquid. You should get a homogeneous mass. Then cool the mixture to room temperature. By the way, its taste resembles soy milk.
2. A container of 500-600 ml is taken, vegetable oil is poured into it. A word of advice: it is better to use refined, odorless and tasteless oil.
3. Then seventy grams of pea mixture is added.
4. It is processed by a blender for no more than five seconds. Get a thick mixture, which is added mustard, lemon juice, salt, spices. Then beat again for twenty to forty seconds.

Third option

Now consider another way to make lean mayonnaise.

For cooking 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 get a thick consistency, you first need to boil the flour. Then add all other ingredients. The thickness of the sauce depends on the amount of flour. If you like a more liquid lean mayonnaise, then the amount of brewed flour should be reduced.

cooking process

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

Fourth recipe

To prepare lean mayonnaise according to this recipe 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 tablespoons of mustard;
• one and a half glasses of water;
• a teaspoon of salt and sugar.

Cook at home

Flour must first be sifted. Add water to it and quickly stir with a whisk so that there are no lumps. Then pour into an enamel bowl and put on a slow fire. Stirring constantly, bring to a boil.

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

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

It can be seasoned with any salads or used for sandwiches and cold appetizers. The taste will be identical to the store, only it will not contain eggs.

Mayonnaise with walnuts

Homemade lean mayonnaise is delicious. Having made it once by yourself, you will refuse to buy this product. This homemade mayonnaise (lean) is made with walnuts.

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

For cooking 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).

Cooking

1. Nuts are ground in a coffee grinder. After pouring into a deep bowl and add salt and sugar to them.
2. Mustard powder and water are mixed and poured into the same place. Everything is well mixed. The result is a thick slurry.
3. 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, the consistency of which resembles raw shortbread dough. The last step is very laborious. Rub 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 becomes the desired consistency. When the sauce thickens, season it with chopped dill and garlic.

A small conclusion

Homemade lean mayonnaise is very tasty. We looked at several ways to create such a sauce. You can cook it in different ways, experimenting with the use of products. For example, something can be reduced or, conversely, added. Successful culinary experiments!

The second recipe for lean mayonnaise at home differs only in the main ingredient. Instead of liquid from legumes, we will take sour apples ...

Ingredients:

• One big apple
• 100-150 ml. any vegetable oil
• a teaspoon of salt, lemon juice and mustard

Cooking:

Peel the apple, take out the core with seeds and put it in a saucepan (you can use a saucepan or a frying pan with a thick bottom). Soften over low heat (without adding oil or water!), then put in a blender bowl and add salt, mustard, lemon juice. We break briefly until the consistency of puree. Continuing to beat, a thin stream will add oil in small portions. Again, the more oil, the thicker the lean mayonnaise.

Let the mayonnaise cool and serve. The taste of this sauce is different from the store and, unlike the first option, it is less like the mayonnaise that we are used to. And yet, this recipe for lean mayonnaise rightfully takes second place in our TOP.

Apple lean mayonnaise goes well with fish, stewed cabbage, asparagus, boiled and baked potatoes.

Lean nut mayonnaise

This version of lean mayonnaise cannot be called budget or low-calorie, but, believe me, its taste is simply incomparable. You can use any nuts to make the sauce, but preferably not peanuts. The best option is cashews. It is these nuts that have a neutral taste and will help, as far as possible, bring the taste of the sauce closer to mayonnaise.

Ingredients:

• 100 gr. nuts
• 150 ml. vegetable oil
• 1/2 teaspoon salt
• 1 pinch of sugar
• 2 tablespoons lemon juice (or 1 teaspoon apple cider vinegar)
• 1 teaspoon mustard

Cooking:

Grind the nuts with a food processor or scroll several times in a meat grinder. Add salt, lemon juice, mustard and some sugar. Then we begin to punch with a blender and, as in previous recipes, gradually add oil. It is best, of course, to take olive oil.

Such nutty lean mayonnaise will make any, even the simplest dish, taste amazing! Be sure to try to cook it yourself - you will not regret it.

Why is there no recipe for lean mayonnaise with flour?

There are often recipes for lean mayonnaises on starch or flour on the Web. Why are they not in our TOP? Everything is very simple ... To be honest, they have little resemblance to mayonnaise in taste, and as sauces can hardly be worthy of consideration. In fact, this is an ordinary paste, which can be made tasty only with the help of flavor enhancers and various flavorings. But, it will not turn out to be mayonnaise at all, right?