Lenten mayonnaise is very tasty super. Lenten mayonnaise at home

Everyone knows that mayonnaise is made on the basis of lean oil and eggs, so this sauce should not be eaten during fasting.

What to do if the post falls on the holidays, and you really want to cook salads with mayonnaise?

It turns out there is a way out!

Recently, lean mayonnaise has appeared on store shelves. However, this sauce contains preservatives and other harmful substances. Today we will tell you how to make lean mayonnaise at home.

Lenten mayonnaise at home - the basic principles of cooking

The composition of this mayonnaise includes vegetable oil, mushroom or vegetable broth, flour or starch, sugar, mustard, spices and salt. You can experiment with the ingredients. Greens, nuts or apples are added to the sauce.

To make the mayonnaise thick, the flour is brewed, and only after that the rest of the ingredients are added. The density of the sauce can be adjusted by the amount of flour. Water is combined with flour, kneaded well so that there are no lumps, and bring to a boil. Cool, season with salt and pepper and stir.

Then add mustard and sugar, pour in lemon juice and beat with a blender for a minute. Then pour in a thin stream vegetable oil and continue beating for another seven minutes. That's all, delicious and natural lean mayonnaise is ready!

Recipe 1. Lean mayonnaise

Ingredients

flour - a glass;

water - 750 ml;

sugar - 50 g;

refined vegetable oil - 160 ml;

mustard - 60 g;

lemon juice - 70 ml.

Cooking method

1. Sift flour into a saucepan, add a little water and rub well so that there are no lumps. Then pour the rest of the water into this mixture, put it on the stove and boil, stirring constantly. The mixture should be thick enough.

2. Mix vegetable oil, salt, mustard, sugar and lemon juice. Beat everything for a couple of minutes. In small portions, enter the brewed flour, while do not stop beating. Transfer the prepared mayonnaise to a dry glass containers and store in the refrigerator.

Recipe 2. Lean starch mayonnaise

Ingredients

vegetable or mushroom broth- half a glass;

mustard - 1 teaspoon;

any vegetable oil - half a glass;

sugar and salt;

starch - 50 g;

lemon juice or Apple vinegar- two teaspoons.

Cooking method

1. Pour a little broth into the starch and grind until smooth. We heat the remaining broth in a saucepan, pour the mass of starch into it and keep it on very low heat until the mixture boils.

2. In a separate deep plate, combine the oil with mustard and lemon juice, season with salt and sugar. Beat the cooled "jelly" from starch with a blender, gradually pouring oil with spices. The density of mayonnaise is adjustable by adding broth. Lean mayonnaise We use it for dressing salads or as a sauce for main dishes.

Recipe 3. Lean mayonnaise in vegetable broth

Ingredients

vegetable broth - half a glass;

starch - 20 g;

vegetable oil - a glass;

lemon juice - 10 ml;

mustard - 5 g;

salt and sugar.

Cooking method

1. First, let's cook the vegetable broth. Peel the onions, celery and carrots and put them whole in a saucepan. Pour water and put on the stove, cook the broth for half an hour and filter.

2. We take half a glass of broth, pour half into a deep plate, and dilute the starch in it.

3. Pour the remaining broth into a small saucepan, boil, and, without ceasing to stir, gradually introduce the diluted starch. Mix well and remove from stove. Cool the resulting vegetable jelly, transfer to a deep container and mix with spices. We add to it about a good pinch of sugar and salt, as well as lemon juice and mustard. Beat with a mixer until smooth.

4. At the end, gradually pour in a glass of any vegetable oil, without ceasing to beat, until the mixture becomes homogeneous.

Recipe 4. Lean mayonnaise at home from whole grain flour

Ingredients

olive oil - 80 ml;

salt - 10 g;

whole grain flour - half a glass;

sugar - 20 g;

lemon juice - 30 g;

water - one and a half glasses;

mustard - 50 g.

Cooking method

1. We breed the sifted flour a small amount water. Mix well so that there are no lumps. Pour in the rest of the water, send the container to a low fire, and constantly stirring, bring to a boil. Turn off the fire and cool.

2. In a deep bowl, combine olive oil with lemon juice and mustard, sprinkle with salt and sugar. Beat with a blender, gradually introducing the cooled brewed flour. Continue whisking for about five minutes. If you don't have whole grain flour, you can replace with bran mixed with regular flour.

Recipe 5. Lenten mayonnaise at home on pea flakes

Ingredients

pea flakes - Art. a spoon;

mustard - 10 g;

water - 120 ml;

lemon juice - 20 g;

vegetable oil - 140 g;

sugar - a pinch;

spices and salt.

Cooking method

1. Pour pea flakes into a saucepan and fill them with water. We put it on the stove, add sugar and cook over low heat so that the flakes boil soft. Remove from stove and grind with a blender homogeneous mass.

2. Pour vegetable oil into the blender bowl, put the grated pea mixture on top.

3. Beat until smooth. At the end, add mustard, salt and lemon juice. Continue beating for another five minutes. We shift the mayonnaise into a dry glass container and store in the refrigerator.

Recipe 6. Lenten mayonnaise at home on walnuts

Ingredients

walnuts or almonds - a glass;

three st. spoons warm water;

half a glass of vegetable oil;

mustard powder, apple cider vinegar, salt and sugar - 5 grams each.

Cooking method

1. Grind nuts in a coffee grinder. Pour them into a deep bowl and mix with sugar and salt.

2. Mustard powder is diluted with water and poured over nuts. Mix everything well to get thick porridge.

3. Gradually pour refined vegetable oil into the base for the sauce. We rub it into the mass of nuts. You should get a mixture that resembles raw shortbread dough. We rub the resulting mask for a long time. Add vinegar in small portions and knead well until the sauce reaches the desired consistency. Season the finished mayonnaise with crushed garlic and chopped dill.

Recipe 7. Apple lean mayonnaise

Ingredients

two apples;

salt and sugar - a pinch each;

vegetable oil - 100 ml;

ginger, cinnamon and pepper;

lemon juice - 5 ml;

20 g mustard.

Cooking method

1. Peel the apples, cut them finely and put them in a saucepan. Sprinkle them with sugar and salt. Pour over lemon juice and simmer over low heat until soft. Grind boiled apples in puree.

2. Spread to applesauce mustard, season with spices and start whisking. Gradually add the oil, beating constantly until the mixture is smooth and homogeneous.

Recipe 8. Lenten mayonnaise at home with soy milk

Ingredients

soy milk- 50 ml;

40 ml of vinegar;

clove of garlic;

50 ml of vegetable oil;

mustard seeds and salt.

Cooking method

1. Crush the mustard seeds in a mortar. Peel the garlic, chop with a knife and rub with salt. Put in a mortar and mix all the seasonings into porridge.

2. Pour soy milk into a deep container, add ground seasonings and beat everything together with a mixer. Pour in the vinegar and continue whisking until a dense foam appears.

3. Continue beating at low speed, adding a little oil until you get a thick foam with small bubbles. Pour the mayonnaise into jars and put in the refrigerator, where it will become even thicker.

All ingredients for mayonnaise must be room temperature.
If the mayonnaise is too thick, add a couple of tablespoons of water and mix well.
You can add basil, dill or parsley to the finished mayonnaise. Garlic, finely chopped olives, or grated ginger are also good additions.
For mayonnaise, use only refined oil.
Start whipping the sauce at low speeds, gradually increasing them.
Add the oil a little at a time while continuing to beat.

1. Apple lean mayonnaise

From the author: "I don't know why, but this is my favorite option. Maybe because 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 the Lent period, it can be replaced by the usual 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.

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.

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

Cheremsha;

dry herbs;

Fresh greens;

Sunflower seeds, pumpkins;

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.

This recipe is much easier. It cooks quickly, can be stored in the refrigerator for several days and is suitable for both salad and roasting.

Ingredients:
0.5 cup flour
1.5 cups of water
8 tbsp vegetable oil,
2 tbsp lemon juice or vinegar

1.5 teaspoons mustard powder
1 tsp Sahara,
1 tsp salt.

Cooking:
In a thick-walled saucepan, mix flour with water so that there are no lumps, and bring to a boil (but do not boil). Cool down. Separately in sunflower oil add salt, sugar, mustard. We mix. Then add lemon juice or apple cider vinegar. We beat with a blender. Then add the flour component and beat again with a blender until white.

Another apple mayonnaise (I like this version better)

This mayonnaise recipe contains no flour, no starch, no nuts, no soy products. It is super light and unusual in taste - an excellent dressing for lean vegetable or fruit salads.

Ingredients:
2 apples
100 ml vegetable oil,
1 tbsp mustard,
1 tsp lemon juice or vinegar
1 tsp salt,
1 tsp Sahara,
pepper, ginger, cinnamon - to taste.

Cooking:
Put peeled and finely chopped apples in a thick-walled pan, add salt, sugar, vinegar or lemon juice and simmer over low heat until softened. If the apples are not juicy enough, add some water. Mash apples, add spices, mustard and mix thoroughly. Whisking constantly, pour the butter into the applesauce.

Lean mayonnaise in vegetable broth

Ingredients

vegetable broth - half a glass;

starch - 20 g;

vegetable oil - a glass;

lemon juice - 10 ml;

mustard - 5 g;

salt and sugar.

Cooking method

1. First, let's cook the vegetable broth. Peel the onions, celery and carrots and put them whole in a saucepan. Pour water and put on the stove, cook the broth for half an hour and filter.

2. We take half a glass of broth, pour half into a deep plate, and dilute the starch in it.

4. At the end, gradually pour in a glass of any vegetable oil, without ceasing to beat, until the mixture becomes homogeneous.

Lenten mayonnaise at home on pea flakes

Ingredients

pea flakes - Art. a spoon;

mustard - 10 g;

water - 120 ml;

lemon juice - 20 g;

vegetable oil - 140 g;

sugar - a pinch;

spices and salt.

Cooking method

1. Pour pea flakes into a saucepan and fill them with water. We put it on the stove, add sugar and cook over low heat so that the flakes boil soft. Remove from the stove and grind with a blender into a homogeneous mass.

2. Pour vegetable oil into the blender bowl, put the grated pea mixture on top.

3. Beat until smooth. At the end, add mustard, salt and lemon juice. Continue beating for another five minutes. We shift the mayonnaise into a dry glass container and store in the refrigerator.

All mayonnaise ingredients should be at room temperature.
If the mayonnaise is too thick, add a couple of tablespoons of water and mix well.
You can add basil, dill or parsley to the finished mayonnaise. Garlic, finely chopped olives, or grated ginger are also good additions.
For mayonnaise, use only refined oil.
Start whipping the sauce at low speeds, gradually increasing them.
Add the oil a little at a time while continuing to beat.

During a long fast, the usual dishes are so lacking. Many fasting people admit that they can easily endure the lack of meat, but they miss salads with mayonnaise. Classic mayonnaise you can’t fast, because it’s an egg-based sauce. It is they who give the taste and dense texture to the sauce of vegetable oil and lemon juice. Lenten mayonnaise does not contain animal products, in fact it is a sauce of water, vegetable oil and starch with various flavors, as close as possible in texture, taste and color to ordinary mayonnaise. Lenten mayonnaise from the store can help out when you want to cook a salad on hastily, but the same vegetable salad It will be much tastier if you make your own sauce. "Culinary Eden" will tell you how to cook delicious lean mayonnaise on home cooking. We guarantee that the result will not be inferior to lean mayonnaise from the store and will even turn out to be much tastier and healthier, because you will certainly take the most best products: your favorite olive or other vegetable oil, delicious mustard, real lemon juice and vegetable broth, pick up the flavorings according to your desire. And we will explain how to get a lean version of homemade mayonnaise from all this.

To begin with, let's not be wiser and prepare lean starch-based mayonnaise. It is as close as possible in taste and texture to the store.

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.

This recipe is much easier. It cooks quickly, can be stored in the refrigerator for several days and is suitable for both salad and roasting.

Ingredients:
0.5 cup flour
0.5 cups of water
3 tbsp vegetable oil,
1 tbsp lemon juice or vinegar
1 tsp Sahara,
1 tsp salt.

Cooking:
In a heavy saucepan, mix flour with water so that there are no lumps, and cook over low heat until thickened. Cool, add the rest of the ingredients and beat with a blender.

This sauce may not be as beautiful as lean mayonnaise made with premium wheat flour, but it is much healthier: it contains fiber, which quickly saturates, stimulates the intestines and prevents heaviness in the stomach. If you can't find whole wheat flour, buy bran - they're in the veg section - and mix it in with regular flour. This recipe also allows you to experiment with different types flour: rye, oatmeal, buckwheat mayonnaise - why not?

Ingredients:
4 tbsp. l. olive oil
1/2 cup whole grain flour
1.5 st. l. lemon juice
2.5 st. l. mustard
1.5 cups of water
1 st. l. Sahara,
1.5 tsp salt.

Cooking:
Sift the flour through a sieve, dilute with a small amount of water and rub so that no lumps remain. Pour the remaining water, put on a slow fire and bring to a boil, stirring. Remove from fire and cool.
Mix olive oil in a cup with mustard and lemon juice, add salt and sugar, beat with a blender and add warm brewed flour in small portions. Beat for about five minutes. Homemade low-calorie lean mayonnaise is ready.

Nut sauces are found in many cuisines around the world. The most famous of them are Italian pesto and Georgian satsivi. Despite the absence of animal products, these are very satisfying sauces. There should be no doubt about their usefulness and taste either. In our opinion, peanut sauce- this is the best imitation of lean mayonnaise, and it does not matter that this recipe has nothing to do with classic recipe mayonnaise.

Ingredients:
1 cup shelled nuts (walnuts, almonds, cashews)
1 cup vegetable oil (preferably olive oil)
2 tsp apple or wine vinegar(not acetic acid!),
0.5 tsp mustard,
salt, sugar to taste.

Cooking:
Roast the nuts in a dry frying pan, cool and chop in a blender. Add salt, sugar, mustard and a little water to make a plastic mass. Gradually add oil to the sauce and beat. You may need a little more or less oil depending on the dryness of the nuts, so don't add all of the oil at once.

This recipe will require soy products: milk and lecithin. You can find them in any major supermarket in the vegetarian section.

Ingredients:
150 ml soy milk,
3 tbsp vegetable oil,
2 tbsp lemon juice
1 tbsp lecithin,
0.5 tsp mustard powder,
salt, sugar, spices to taste.

Cooking:
Place all ingredients in a blender and blend until smooth. Leave the finished mayonnaise to stand for 30-40 minutes.

You can experiment endlessly with homemade lean mayonnaise, using different oils, vinegars and broths and decorating its taste with a variety of additives: crushed garlic, chopped herbs, ground dried mushrooms, Japanese matcha tea powder, vegetable puree, juices, spices and ready-made spicy and sweet sauces - there are enough options for every day of fasting. Try mixing lean mayonnaise with adjika, soy sauce, tahini, coconut milk, maple syrup, doshab or narsharab. And finally, another interesting recipe:

There is no flour, no starch, no nuts, no soy products in this mayonnaise recipe. It is super light and unusual in taste - an excellent dressing for lean vegetable or fruit salads.

Ingredients:
2 apples
100 ml vegetable oil,
1 tbsp mustard,
1 tsp lemon juice or vinegar
1 tsp salt,
1 tsp Sahara,
pepper, ginger, cinnamon - to taste.

As you can see, making lean mayonnaise with your own hands is not at all difficult.
Bon appetit and easy fasting!

Recently, lean mayonnaise has appeared on store shelves. However, this sauce contains preservatives and other harmful substances. Today we will tell you how to make lean mayonnaise at home.

Lenten mayonnaise from the store can help out when you want to whip up a salad, but the same vegetable salad will be much tastier if you make the sauce yourself. Cooking Eden will show you how to make delicious lean mayonnaise in your home kitchen. We guarantee that the result will not be inferior to lean mayonnaises from the store and will even turn out to be much tastier and healthier, because you will certainly take the best products: your favorite olive or other vegetable oil, delicious mustard, real lemon juice and vegetable broth, pick up flavors in your own way. desire. And we will explain how to get a lean version of homemade mayonnaise from all this.

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.

Lenten mayonnaise at home

Ingredients:

water - 100 ml
olive oil-100 ml
lemon juice - 1-1.5 teaspoons
salt - 1/4 teaspoon
soy flour - 2 teaspoons
mustard - 1/2 teaspoon

How to cook:

2 teaspoons of soy flour, gradually dilute cold water mix thoroughly so that there are no lumps.
Place on the stove over medium heat, stirring constantly.
After boiling, switch the stove to slow heating, cook for 3 minutes, then cool.
Add olive oil, salt, mustard, lemon juice to the chilled mass.
Beat with a mixer for literally 5-7 seconds, the mass will instantly thicken.

Lean flour mayonnaise

This recipe is much easier. It cooks quickly, can be stored in the refrigerator for several days and is suitable for both salad and roasting.

Ingredients:

0.5 cup flour
0.5 cups of water
3 tbsp vegetable oil,
1 tbsp lemon juice or vinegar
1 tsp Sahara,
1 tsp salt.

Cooking:

In a heavy saucepan, mix flour with water so that there are no lumps, and cook over low heat until thickened.
Cool, add the rest of the ingredients and beat with a blender.

Low-calorie lean mayonnaise with whole grain flour

This sauce may not be as beautiful as lean mayonnaise made with premium wheat flour, but it is much healthier: it contains fiber, which quickly saturates, stimulates the intestines and prevents heaviness in the stomach. If you can't find whole wheat flour, buy bran - they're in the veg section - and mix it in with regular flour. This recipe also allows you to experiment with different types of flour: rye, oat, buckwheat mayonnaise - why not?

Ingredients:

4 tbsp. l. olive oil
1/2 cup whole grain flour
1.5 st. l. lemon juice
2.5 st. l. mustard
1.5 cups of water
1 st. l. Sahara,
1.5 tsp salt.

Cooking:

Sift the flour through a sieve, dilute with a small amount of water and rub so that no lumps remain. Pour the remaining water, put on a slow fire and bring to a boil, stirring. Remove from fire and cool.
Mix olive oil in a cup with mustard and lemon juice, add salt and sugar, beat with a blender and add warm brewed flour in small portions. Beat for about five minutes. Homemade low-calorie lean mayonnaise is ready.

Nut lean mayonnaise

Nut sauces are found in many cuisines around the world. The most famous of them are Italian pesto and Georgian satsivi. Despite the absence of animal products, these are very satisfying sauces. There should be no doubt about their usefulness and taste either. In our opinion, walnut sauce is the best imitation of lean mayonnaise, and it does not matter that this recipe has nothing to do with the classic mayonnaise recipe.

Ingredients:

1 cup shelled nuts (walnuts, almonds, cashews)
1 cup vegetable oil (preferably olive oil)
2 tsp apple or wine vinegar (not acetic acid!),
0.5 tsp mustard,
salt, sugar to taste.

Cooking:

Roast the nuts in a dry frying pan, cool and chop in a blender. Add salt, sugar, mustard and a little water to make a plastic mass.
Gradually add oil to the sauce and beat. You may need a little more or less oil depending on the dryness of the nuts, so don't add all of the oil at once.

soy mayonnaise

This recipe will require soy products: milk and lecithin. You can find them in any major supermarket in the vegetarian section.

Ingredients:

150 ml soy milk,
3 tbsp vegetable oil,
2 tbsp lemon juice
1 tbsp lecithin,
0.5 tsp mustard powder,
salt, sugar, spices to taste.

Cooking:

Place all ingredients in a blender and blend until smooth. Leave the finished mayonnaise to stand for 30-40 minutes.
You can experiment endlessly with homemade lean mayonnaise, using different oils, vinegars and broths and decorating its taste with a variety of additives: crushed garlic, chopped herbs, ground dried mushrooms, Japanese matcha powder tea, vegetable puree, juices, spices and ready-made spicy and sweet sauces - there are enough options for each day of fasting.
Try mixing lean mayonnaise with adjika, soy sauce, tahini, coconut milk, maple syrup, doshab, or narsharab.

Apple lean mayonnaise

There is no flour, no starch, no nuts, no soy products in this mayonnaise recipe. It is super light and unusual in taste - an excellent dressing for lean vegetable or fruit salads.

Ingredients:

2 apples
100 ml vegetable oil,
1 tbsp mustard,
1 tsp lemon juice or vinegar
1 tsp salt,
1 tsp Sahara,
pepper, ginger, cinnamon - to taste.

Cooking:

Put peeled and finely chopped apples in a thick-walled pan, add salt, sugar, vinegar or lemon juice and simmer over low heat until softened.
If the apples are not juicy enough, add some water.
Mash apples, add spices, mustard and mix thoroughly. Whisking constantly, pour the butter into the applesauce.
As you can see, making lean mayonnaise with your own hands is not at all difficult.

Homemade flour-based lean mayonnaise

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. BUT delicate taste and a pleasant consistency 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:

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.
Bring the mixture to a boil, stirring occasionally to thicken it. Cool the mixture completely.
Combine vegetable oil, mustard, lemon juice, sugar, salt and beat with a mixer for 2 minutes.
Continuing to beat, gently and gradually introduce the flour mixture. Lenten mayonnaise is ready.

Lenten mayonnaise at home: a recipe from nuts

A variety of nuts that are allowed in fasting can become great addition for main courses 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,
black ground pepper taste,
sugar to taste
salt to taste
100 ml of water.

Cooking:

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

Lenten mayonnaise at home from beans

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:

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

Lenten mayonnaise with horseradish

Ingredients:

olive oil - 300 ml,
eggs (only yolks) - 3 pcs.,
mustard - 1 tsp,
lemon juice - 1 tsp,
water - 1 tablespoon,
salt - to taste

For horseradish seasoning:

horseradish root - 1 pc.,
beets - 100 gr.,
water - 1 tablespoon,
salt,
sugar,
lemon juice - to taste.

Cooking method:

Separate the yolks, beat the yolks with a mixer.
We measure the exact amount of oil.
A measuring cup is necessary here: the slightest overdose of oil, and mayonnaise will not work.
Pour the oil into a cup and take our second "secret" - a very small spoon.
While whisking the yolks, add oil to them very gradually - a spoonful, a drop at a time.
Do not hurry; imagine that you are feeding a child with this small spoon.
Toward the end of the process, you can add oil little by little from the cup.
Add lemon juice, beat.
You will notice that with lemon, our mixture turns white instantly.
Add a little mustard, a pinch of salt, beat, - that's it!
Mayonnaise is very thick.
If you want to make it a little thinner, add a little boiling water and beat.
You cannot buy such mayonnaise even now; you can only make it yourself - without preservatives, thickeners and other "joys" of the food industry.

Diet lean mayonnaise

Ingredients:

unrefined olive oil - 75 ml.,
egg - 1 pc.,
sour cream with a fat content of not more than 10% - 245 gr.,
honey - 20 gr.,
liquid mustard - 10 gr.,
lemon juice - 25 ml.,
apple cider vinegar - 10 ml.,
salt - to taste,
black pepper (ground) - to taste,
turmeric (ground) - 1 pinch.

Cooking method:

Boil the egg, chop the yolk (the protein is not required).
Mix sour cream, lemon juice and apple cider vinegar in a separate bowl.
Cover the bowl cling film, make 5 holes in it, wait half an hour.
After the expiration of the period, turn on the mixer, set the medium or minimum speed, start slowly pouring in the oil.
At the end of the manipulations, put the composition in the refrigerator for a quarter of an hour.
Add seasonings to taste (mustard, pepper), salt.
Only then mix in honey and turmeric, controlling the amount.
Place the mayonnaise in a dark plastic container and refrigerate.

Lean mayonnaise with yogurt

Ingredients:

natural yogurt (fat content 0.1-1.8%) - 220 gr.
cottage cheese with a fat content of not more than 1.8% - 180 gr.
quail eggs - 5 pcs.
mustard powder - 15 gr.
honey - 10 gr.
lemon juice - 25 ml.

Cooking method:

Weld quail eggs, cool down.
Take out the yolks, you don't need the whites.
Combine yogurt, cottage cheese and honey in one composition, rub the mixture with a fork until smooth.
Grind the yolks in a convenient way, mix them with lemon juice.
Dilute mustard powder 20 ml. filtered water, combine with eggs.
Mix all the ingredients in one composition, beat with a fork, whisk or mixer.
Transfer the sauce to a dark container and cover with a lid.

Mayonnaise at home

Ingredients:

1 egg
250 ml refined sunflower oil (we recommend 200/50 sunflower and olive oil)
1 tsp (possible with a pea, if you really like it) mustard
1 tsp salt
1 tsp Sahara
3 tsp table vinegar 9% (or lemon juice)
spices to taste

Cooking method:

First you need to put the egg in a narrow bowl (ordinary glass) and fill it with table vinegar completely, let it stand for 3-5 minutes.
Vinegar will clean the surface of the egg from all kinds of contamination, which can ruin mayonnaise during long-term storage.
Put in the selected container: vegetable oil (refined sunflower oil should be used to make mayonnaise)
One teaspoon of sugar and salt, with a good pea one teaspoon of mustard, pour in three teaspoons of table vinegar.
We take out the egg, pre-soaked in table vinegar and rinse it under the tap warm water.
You will notice how the top coating peels off the egg and it becomes a little rough.
We drive the egg into a container with other ingredients.
Add spices to taste.
Before immersion, the blender must be moistened with warm water (this will prevent the finished mayonnaise from sticking to the surface of the blender).
Next, we introduce a submersible blender to the bottom and begin to mix the ingredients at maximum speed, slowly lifting the blender from the bottom up.
And then run the blender up and down several times.
It should have the consistency of thick sour cream, that's all!
Delicious, healthy, nutritious homemade mayonnaise is ready!
All mayonnaise ingredients should be at room temperature.
By using lemon juice in making homemade mayonnaise, its shelf life is greatly reduced.
If you used dried natural spices when making mayonnaise at home, you need to let it brew in the refrigerator for a couple of hours so that the spices give the mayonnaise a fragrant taste.
You can store ready-made mayonnaise in the refrigerator for about a week (naturally, in a hermetically sealed container).

Classic lean mayonnaise

Ingredients:

1 cup sifted flour
8 tablespoons olive oil
3 tablespoons lemon juice
5 tablespoons prepared mustard
3 teaspoons salt
2 tablespoons of sugar
3 cups filtered water

Cooking method:

Add a few tablespoons of water to the flour. Mix everything well so that there are no lumps. Add the rest of the water. Put on fire and bring to a boil. It is necessary to stir the mass all the time. Then remove the mass from the heat and cool.
Mix olive oil with sugar and mustard, add salt and lemon juice. Whisk. Add the cooked flour in parts, whisking constantly.

Plain lean mayonnaise

Ingredients:

3 glasses of water
1 cup wheat flour
8 tbsp refined vegetable oil
3-3.5 tablespoons lemon juice
3 tbsp mustard
2 tbsp Sahara
2 tsp salt

Cooking method:

How to make lean mayonnaise based on wheat 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!
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.

Lean mayonnaise

Ingredients:

flour - a glass;
water - 750 ml;
sugar - 50 g;
refined vegetable oil - 160 ml;
10 g of salt;
mustard - 60 g;
lemon juice - 70 ml.

Cooking method:

Sift the flour into a saucepan, add a little water and rub well so that there are no lumps. Then pour the rest of the water into this mixture, put it on the stove and boil, stirring constantly. The mixture should be thick enough.
Mix vegetable oil, salt, mustard, sugar and lemon juice in a deep bowl. Beat everything for a couple of minutes. In small portions, enter the brewed flour, while do not stop beating. Transfer the finished mayonnaise to a dry glass container and store in the refrigerator.

Lean mayonnaise on starch

Ingredients

vegetable or mushroom broth - half a glass;
mustard - 1 teaspoon;
any vegetable oil - half a glass;
sugar and salt;
starch - 50 g;
lemon juice or apple cider vinegar - two teaspoons.

Cooking method

Pour a little broth into the starch and grind until smooth. We heat the remaining broth in a saucepan, pour the mass of starch into it and keep it on very low heat until the mixture boils.
In a separate deep plate, combine the oil with mustard and lemon juice, season with salt and sugar. Beat the cooled "jelly" from starch with a blender, gradually pouring oil with spices. The density of mayonnaise is adjustable by adding broth. We use lean mayonnaise for dressing salads or as a sauce for main dishes.

Lean mayonnaise in vegetable broth

Ingredients:

vegetable broth - half a glass;
starch - 20 g;
vegetable oil - a glass;
lemon juice - 10 ml;
mustard - 5 g;
salt and sugar.

Cooking method

Let's start with the vegetable broth. Peel the onions, celery and carrots and put them whole in a saucepan. Pour water and put on the stove, cook the broth for half an hour and filter.
We take half a glass of broth, pour half into a deep plate, and dilute the starch in it.
Pour the remaining broth into a small saucepan, boil, and, without ceasing to stir, gradually introduce the diluted starch. Mix well and remove from stove. Cool the resulting vegetable jelly, transfer to a deep container and mix with spices. We add to it about a good pinch of sugar and salt, as well as lemon juice and mustard. Beat with a mixer until smooth. Read more:
At the end, gradually pour in a glass of any vegetable oil, without ceasing to beat, until the mixture becomes homogeneous.

Whole grain lean mayonnaise

Ingredients:

olive oil - 80 ml;
salt - 10 g;
whole grain flour - half a glass;
sugar - 20 g;
lemon juice - 30 g;
water - one and a half glasses
mustard - 50 g.

Cooking method:

Dilute the sifted flour with a little water. Mix well so that there are no lumps. Pour in the rest of the water, send the container to a low fire, and constantly stirring, bring to a boil. Turn off the fire and cool.
In a deep bowl, combine olive oil with lemon juice and mustard, sprinkle with salt and sugar. Beat with a blender, gradually introducing the cooled brewed flour. Continue whisking for about five minutes. If you don't have whole wheat flour, you can substitute bran mixed with regular flour.

Lean mayonnaise is an indispensable product during the Lent period, when there are significant food restrictions, and it is also used by people who want to lose weight. This sauce does not contain forbidden foods, that is, eggs. Today, lean mayonnaise can be purchased at the store, but the quality and benefits of such a sauce are a big question. It is best to cook such lean mayonnaise at home, which will give you confidence in its quality, and most importantly, its benefits. In lean mayonnaise, starch is most often used instead of eggs.

Use in cooking

Lenten mayonnaise can be used in cooking like traditional version. It is put in salads, snacks, as well as for variety and improving the taste of side dishes. Lean mayonnaise can be mixed with herbs, pickles, capers and get a new one. original sauce or spread for sandwiches. It is also used in savory pastries. Many say that the taste of lean mayonnaise is no different from the traditional version.

How to make lean mayonnaise at home?

Such a sauce is prepared similarly to the traditional version, only other ingredients are used in such a product. To do this, you need to take 0.5 tbsp. vegetable broth which should be warm but not hot. Combine half of the liquid with 1 tbsp. tablespoon of starch and mix well. Bring the second part to a boil and pour in the broth with starch and stir constantly until everything thickens. As a result, you will get jelly, which must be whipped in a blender, and then add lemon juice, salt, sugar, mustard, parsley and dill. While whisking, add olive oil in small portions. As a result, you will get lean mayonnaise.

Harm of lean mayonnaise and contraindications

Lenten mayonnaise can bring harm when used in large quantities. Since due to the presence of starch, it can lead to weight gain. It is worth excluding it from the diet for people in the presence of individual intolerance to the ingredients. In addition, it should be borne in mind that various flavors and other substances harmful to the body may be present in industrial versions of mayonnaise.