One of the most popular sauces in the world - mayonnaise, unfortunately, cannot be consumed in fasting. Its main ingredients are vegetable oil, mustard and egg. And it is the egg, as a product of animal origin, that is the stumbling block. But you can move away from the classic recipe and prepare lean mayonnaise, where the basis will be a plant product. There are several sauce recipes that you can use during your fast.
It is necessary
-
- For nut-based mayonnaise:
- 1 cup shelled walnuts
- 1 glass of vegetable oil;
- 1 teaspoon mustard
- ½ teaspoon salt;
- ½ teaspoon sugar;
- 2 teaspoons of 5% vinegar.
- For apple-based mayonnaise:
- 2 large apples;
- 1 glass of vegetable oil;
- 2 teaspoons of mustard;
- 1 teaspoon sugar
- ½ teaspoon of salt;
- ½ teaspoon of ground pepper;
- 1 tablespoon apple cider vinegar
- For flour-based mayonnaise:
- 1 glass of vegetable oil;
- ½ cup flour;
- 2 tablespoons lemon juice
- 2-3 tablespoons of mustard;
- ½ glass of water;
- 1 tablespoon sugar
- 1 teaspoon of salt.
Instructions
Step 1
Nut-based mayonnaise Place the nuts in a hot dry skillet and fry for 2-3 minutes. Cool them slightly and grind them in a blender or coffee grinder. Place the nuts in a deep bowl and add the mustard, salt and sugar. Pour in a couple of tablespoons of boiled water to make a gruel. Beat the mixture with a mixer or whisk, continually adding a few drops of oil. After the sauce has acquired the consistency of sour cream, add the vinegar and mix thoroughly.
Step 2
Apple Mayonnaise Peel and core the apples. Dip apples in boiling water, add sugar and vinegar. Heat moderate heat and simmer fruit, stirring occasionally, for about 30-40 minutes. When the apples are easy to mashed with a spoon, remove them from heat. Cool the apples to 30-20 degrees and beat with a blender or whisk in mashed potatoes. Add salt, mustard and pepper. Without stopping whisking, gradually add half a teaspoon of butter. The mass should become thick, homogeneous and slightly stringy.
Step 3
Flour-based mayonnaise Sift the wheat flour through a sieve. Dilute it with water and rub it so that there are no lumps. Put the flour on the fire and, stirring constantly, bring to a boil. Remove mixture from heat and cool to room temperature. Combine vegetable oil, mustard, lemon juice, sugar and salt in a deep bowl. Whisk everything together. Gradually add warm brewed flour to the mixture without stopping whisking. After three to five minutes, the light lean mayonnaise will be ready.
