Lenten mayonnaise at home recipe. Lenten mayonnaise: tasty and healthy recipes

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. Cut into several parts, put 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"

Connecting component classic mayonnaise- 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 vinegar 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 too much, however, it will be oily enough to be used for seasoning. vegetable salads.

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 broth,
2 tbsp starch,
1-2 tsp lemon juice or apple cider vinegar
1 tsp mustard,
salt, sugar to taste.

Cooking:
a small amount cold broth, dilute the starch. 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 tsp mustard powder
1 tsp Sahara,
1 tsp salt.

Cooking:
In a heavy-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. Continuing to beat, pour in applesauce butter.

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. Let's weld first 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.

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 to a dry glass containers and store in the refrigerator.

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.

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 fresh and fast food. 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:

In a small saucepan, dilute the starch with cold water. I add sugar and salt there. Stir until sugar, salt, starch are completely dissolved.
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.
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.
I beat all this mess with a blender or mixer until I see that this is no longer an ugly mass, but real mayonnaise.
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 sauce from beans. In this video clip from the channel "Vkusnaya homemade food» 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:

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.
Pour 100 ml into the blender bowl. water and add salt, pepper, vinegar, mustard and all vegetable oil.
I start blending. Whisking continuously, add one tablespoon at a time. pea mash. When all the puree is mixed with the rest of the components into a homogeneous mass.

like this simple recipe. And mayonnaise is very tasty and beautiful.

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

3 lean mayonnaise recipes - video from raw foodists

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

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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 really useful product, which can help out in many situations: they and interesting salad you can season it, and grease the sandwiches, and season the pita bread with vegetables. Of course, it still differs in taste from its popular "brother", but within the framework of the concept healthy eating and lean food can be classified as real magic wands.

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 technology of preparation classic sauce: you need a blender, vegetable oil, salt, vinegar (lemon juice) and the main ingredient - 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 on them, keep in mind that, firstly, we are not talking 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, it will be possible to achieve the desired thick consistency of mayonnaise only by significantly increasing the volume of the binder, which will inevitably affect the taste - the sauce will become 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.

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 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

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.

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;

During Lent, store-bought fatty mayonnaise cannot be eaten. But there is Alternative option. 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

Natural composition - here distinguishing feature homemade mayonnaise. Its plus is that in the process of cooking you can conduct various experiments, adding to your taste spicy spices, garlic or ginger.

For cooking 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

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. Should work homogeneous mass. Then cool the mixture to room temperature. By the way, its taste resembles soy milk.
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.
Then seventy grams of pea mixture is added.
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;
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 refueling 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

Water and flour are combined and brought to a boil. The mixture is then cooled and pepper and salt are added.
Stir well, then add sugar, mustard. Lemon juice is poured in. Whipped in a blender for no more than a minute.
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 enamelware and put on a slow fire. Stirring constantly, bring to a boil.

Mix oil with mustard in a separate bowl, add Fresh Juice lemon, 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

Lean mayonnaise home cooking turns out 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 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

Nuts are ground in a coffee grinder. After pouring into a deep bowl and add salt and sugar to them.
Mustard powder and water are mixed and poured into the same place. Everything is well mixed. The result is a thick slurry.
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 labor intensive. Rub the thick mass with a fork or spoon. Then vinegar is added (in small portions). Stir thoroughly homemade mayonnaise lean. 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 will go 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?