How to make mayonnaise lean at home

Mayonnaise became the inevitable companion of cooks and cooks, and it is difficult to imagine a kitchen in the refrigerator which does not have this sauce. The etymology of the word "mayonnaise" is not known reliably, the most stable version by which it was invented by its French military cook during the siege by the Englishmen of the port of Mahon. Fiction was forced, because at the disposal of the French for food were only eggs and vegetable oil. Since the omelets on duty are pretty boring, the cook mixed the eggs with butter and got the most delicate sauce that everyone liked without exception. By the place of birth of the new dish, he was called mayonnaise. However, the same is also called a cold dish of fish or meat with sauce.

The basis of mayonnaise, as can be seen from the above historical example, is vegetable oil mixed with eggs, more specifically with yolks. This mixture is brought to the state of emulsion. Mayonnaise at home can be prepared both with the help of blenders, and manually. There are two principal technologies - hot and cold. Cold - it's all known whipping at room temperature. By hot technology, whipping mayonnaise mass is made in a water bath. The second option is more laborious, but it is preferable to the first one because the product can be stored for a long time after that. Make mayonnaise at home can be any of these ways. Taste qualities do not depend on the method of preparation. But, as it turned out, this sauce can not always be served to the table.

The fact is that its composition includes eggs, which are considered a short-lived product and can not be used during posts. I had to think about how to make mayonnaise lean at home. In principle, the production of this sauce is a simple process, and every housewife can cook it without difficulty. There are several options for lean mayonnaise. For example, based on walnuts. A glass of walnut kernels is crushed in any way and is ground with water until a creamy consistency is obtained. Next, a teaspoon of sugar, a little salt (a third of a teaspoonful) and a half-spoonful of mustard are added to the nut mass. The mixture is beaten with a mixer with gradual addition of vegetable oil.

You can make mayonnaise lean at home without eggs on a starch jelly. In a quarter of a glass of vegetable broth, dilute a tablespoon of starch and dilute a quarter cup of boiling broth. Cooled and thickened mass sprinkle with salt, sugar and mustard. Beat with a blender or a wooden spoon, gradually adding vegetable oil, as for ordinary mayonnaise. Naturally, the taste of this sauce will differ from the classical taste, but it can be changed by adding seasonings, for example, tarragon or garlic.

You can make mayonnaise lean at home on milk, but this is not suitable for strict fasting. To make the product turned strictly vegetarian, it is made with soy milk. Preparing it is absolutely easy. Soy milk is poured into the container and immediately the whole volume of vegetable oil. The mass is beating literally for ten seconds, this time is enough to get a thick emulsion. Seasonings are added to the taste of the household. You can even include in the composition of mayonnaise such unexpected additives, like sorrel or celery. In addition to the unusual taste, the sauce will receive additional calories. There is, however, one nuance - it is desirable to use a submerged blender. In a conventional blender or in a mixer, mayonnaise may not work.

Using mayonnaise lean in their culinary experiments , at home you can get dishes with unexpected effects. After all, it is not necessary to season salads with them only during fasting. Such mayonnaise can be consumed with certain diets. The secrets of your dishes will become the object of envy and imitation. Your kitchen will become your pride!