Mayonnaise is one of the most popular salad dressings, but you can almost always replace it with an alternative sauce. The dressing in this case will be selected in accordance with the composition of the salad, the requirements for calorie content and naturalness, as well as with the presence of certain ingredients for the sauce in the refrigerator.
Useful substitute for mayonnaise
Various oils, apple or balsamic vinegar, lemon juice, sour cream, and sauces based on these ingredients can serve as a dressing for vegetable salads. For example, salt, pepper and finely chopped garlic can be added to 3-4 tablespoons of olive oil - the dressing for the vegetable salad is ready. For salads, consisting of foods "heavier" for digestion - eggs, potatoes, sausages or meat, you can safely use sour cream. An unusual sauce can be obtained by mixing sour cream with mustard. Also, sour cream can be diluted with various herbs and spices, as well as grated cheese.
Natural dressings, such as lemon juice or various types of vinegars, are healthy and low in calories, but they should not be overused due to their high acidity. Grainy mustard can also be a good dressing. It can be diluted with lemon juice and olive oil.
In general, various combinations of sauces can be used as salad dressings. On the one hand, it is unlikely that olive oil will be combined with sour cream, and with lemon juice - quite. Feel free to experiment, but in moderation. It should be added that egg yolks (cooked) and olive oil go well. If you mix 3-4 yolks with 150 ml of olive oil, you will also get a tasty and healthy dressing, similar to mayonnaise.
Homemade mayonnaise without harmful additives and extra calories
If you still can't imagine your life without mayonnaise, try making it yourself. To do this, you need the following ingredients: 1 egg, 160 ml of sunflower oil, a teaspoon of mustard, pinch of salt and sugar, a tablespoon of lemon juice.
Break an egg into a deep bowl or glass for a blender, mix with salt and sugar. Add the mustard, then blend everything with a blender until smooth. While stirring the sauce, pour the oil into the bowl in a thin stream until your mayonnaise is the consistency you want. Keep in mind that the more oil you pour, the thicker the mayonnaise becomes.
Once the mayonnaise has thickened, add lemon juice to it. Beat the resulting mass again until smooth. Cool the finished product - put it in the refrigerator or in the cellar. This mayonnaise should taste like Provencal. This mayonnaise can be stored in the refrigerator for about a week, provided it is in a hermetically sealed container. To diversify the taste of homemade mayonnaise, you can add various spices and garlic to it.
