Everyone will probably guess that there are no animal products in vegetable mayonnaise. And herbal ingredients can be taken not only in their raw natural form, variations are permissible.
We need:
- seeds (sunflower seeds) 2 tbsp. l.;
- water - 1 / 3-1 / 2 tbsp.;
- salt - 1 / 4-1 / 2 tsp;
- sugar / honey - 1 / 2-1 tsp;
- mustard / mustard powder - 1 / 2-1 tsp;
- vinegar / lemon juice / citric acid - 1 tsp / 1 st. l. / 1 / 6-1 / 5 h. L.;
- spices (optional - a pinch;
- vegetable oil (optional) - 1 tbsp.
This recipe (although there are seeds here) can easily be mastered by a 600 W submersible blender.
Let's prepare the seeds: they need to be soaked for several hours. Raw foodists can germinate in a day or two, for the rest it is enough to rinse and hold in water for a couple of hours. After that, grind the seeds with a small amount of water into a gruel like a liquid curd mass in a deep container. Add salt, sugar or honey, mustard or its powder, vinegar or lemon juice. If we are going to add citric acid, then we first dissolve it in a tablespoon of water. Dry or fresh garlic, dill, turmeric, black pepper, etc. can be added as spices. The variations are almost endless.
We continue at full power (if it is a submersible blender, with the same attachment with a knife), whisk the mass, adding a little water if necessary, so that it looks like sour cream with 10-15% fat content. It is better not to overdo it with water, but we do not need too thick mass either. And we begin to pour in the oil in a thin stream, carefully so that the splashes do not fly in all directions, and the free-standing container does not turn spinning. The mass will begin to increase in volume and thicken before our eyes. With stationary blenders, everything is clear, but the hand blender must be constantly moved up and down so that the oil does not remain on the surface.
Basically, the vegetable mayonnaise is ready. If mustard powder was used in mayonnaise, then the mayonnaise needs to be adjusted for at least a couple of hours in order for the mustard to reveal its pungency and remove the bitterness.
Such mayonnaise is stored in a cool place (refrigerator, cellar, etc.), depending on the ingredients, for 3-7 days, but you still need to remember that natural, raw has a rather short lifespan. There is also a chance that after a while you will notice how the butter began to flake off - stir vigorously with a spoon to correct this incident.
Cooking errors
If the mayonnaise is almost transparent, you have driven in too much oil. If it is too liquid, there is a lot of water or little oil, or both.
