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Mayonnaise

Mayonnaise



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Serve with salads, cold steak slices or smoked fish. Attention: the ingredients must be at room temperature, if cold eggs are used it can be cut

  • 2 yolks
  • 1 teaspoon Dijon mustard
  • 1 tablespoon white vinegar or lemon juice
  • a powdered sugar powder
  • salt
  • ground black pepper
  • 300 ml olive oil (sunflower)

Servings: 7

Preparation time: less than 15 minutes

RECIPE PREPARATION Mayonnaise:

1. Put in the blender or mixer the yolks, mustard, lemon juice (vinegar), sugar, a little salt and pepper, 1 tablespoon oil. Mix them for half a minute or until they become homogeneous, lighter in color and the consistency of a cream

2. add the remaining oil to the blender or mixer, pouring it into a thin stream, but continuously until the mayonnaise thickens and becomes homogeneous.

3. add salt and pepper then eat it immediately or cover the bowl and let it cool.

TIPS. It can be stored in the refrigerator in a covered dish for a maximum of 3 days. Remove the mayonnaise from the fridge for at least 30 minutes before serving


Butter with mayonnaise

A suitable option for those who do not like olive oil in mayonnaise. The preparation is the same as for quick mayonnaise with oil. You need a foot blender and a bowl or jar. All components of the recipe should be at room temperature. If you follow the steps, you get a silky mayonnaise with a pleasant buttery taste. The only difference from classic mayonnaise is that it initially comes out more liquid. Which is not bad, if the mayonnaise is used as a sauce. If you want a thicker consistency, keep the mayonnaise cold after cooking for about an hour.
The egg can be replaced with yolks. In this case, you get a simplified version of the Dutch sauce (hollandaise sauce). Mayonnaise made with egg yolks will have a slightly thicker consistency.

  • 1 very fresh egg or 3 egg yolks
  • 100 g butter with at least 82% fat, quality
  • 1 teaspoon mustard
  • 1 teaspoon lemon juice, optional
  • salt, other spices to taste

Remove the egg from the fridge in time to reach room temperature.
Melt the butter over low heat or in the microwave. Leave to cool. When the melted butter has reached room temperature, add the egg, mustard and, optionally, the lemon juice. Insert the vertical mixer into the bowl, turn it on, but keep it on the bottom of the bowl still for about 15-20 seconds. During this time, mayonnaise begins to form which will rise to the surface. At this point, the blender will rise very easily, continuing to mix for another 20-30 seconds, until the mayonnaise is completely homogenous.

The mayonnaise obtained will have a homogeneous consistency, but will be more liquid than the classic one. Season to taste and use in a concrete recipe, either as a sauce for low-fat dishes. To thicken, keep cool before use.

The mayonnaise is kept cold for a maximum of 2 days.

TOTAL: 170 grams, 839.5 calories, 7.9 protein, 89.2 fat, 1.3 carbohydrates, 0 fiber


Yogurt mayonnaise

I don't know if this name is the most appropriate, mayonnaise is made with raw egg, oil, salt and a little mustard, but the version below tastes the same as a mayonnaise made with oil and raw egg so I kept the name. The recipe is very simple, I assure you that you will love what is being prepared, you can replace the classic mayonnaise with this one. It is creamy, it is good!

The most important ingredient is yogurt, in the idea that it has to be Greek, it doesn't matter the fat, I used it with 2% fat, the texture is important.

I used mayonnaise with yogurt for a pasta salad but I also ate it with french fries or boiled vegetables. You can consume it with what you like, I'm sure you will like it.

Yogurt mayonnaise

  • 1 boiled egg yolk
  • 1/2 teaspoon mustard
  • 150ml Greek yogurt 2% fat
  • a little salt
  • optional 1 teaspoon olive oil

Put all the ingredients in a higher glass, and mix at full speed with the cream soup blender. That's it!

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Fasting mayonnaise: 3 delicious recipes

During Lent, when only products of vegetable origin are allowed for consumption, mayonnaise is also banned because it is prepared with eggs or milk. But there is also an alternative - homemade mayonnaise, prepared only from fasting products.

Homemade fasting mayonnaise: flour-based recipe

INGREDIENTS

  • 1 glass of flour
  • 150 g of oil
  • 0.5 lemon
  • 1 tablespoon mustard
  • 2 tablespoons sugar
  • 2 teaspoons salt
  • 3 glasses of water

1. Sift the flour, add a little water and rub well, then gradually pour the rest of the water - this will avoid the formation of lumps.

2. Bring the obtained composition to a boil, stirring periodically, until it thickens. Allow to cool completely.

3. Combine oil, mustard, lemon juice, sugar, salt and beat with the mixer for 2 minutes.

4. Continuing to beat, gradually and carefully pour the flour composition. fasting mayonnaise is ready.

Fasting mayonnaise: recipe with nuts

INGREDIENTS

  • 100 g of nuts
  • 1 teaspoon mustard
  • 1 tablespoon lemon juice
  • 100 ml of refined sunflower oil
  • ground black pepper to taste
  • sugar to taste
  • salt to taste
  • 100 ml of water

1. Chop the walnuts with the blender.

2. Mix the walnuts, sugar, salt, black pepper and mustard. Pour 2 tablespoons of water into the composition and mix well.

3. Gradually add the oil to the nut composition.

4. Then gradually incorporate the water and lemon juice, mixing well until the composition turns white. This way you will be able to control the consistency of fasting mayonnaise.

Fasting beans based on beans

INGREDIENTS

  • 400 g of beans per box
  • 0.5 lemon
  • 300 ml of refined oil
  • 1 teaspoon mustard
  • 0.5 teaspoons of sugar
  • 0.5 teaspoons of salt

1. Drain the liquid from the bean box and grind them with a blender.

2. Add sugar, salt, mustard and continue beating.

3. Incorporate the vegetable oil in small portions and continue to beat the fasting mayonnaise with the blender, giving the sauce the desired consistency.

4. Then pour the lemon juice and beat again. Fasting mayonnaise is ready. Good appetite!


Delicious homemade mayonnaise recipes

These delicious homemade mayonnaise recipes are easy to prepare and contain much healthier ingredients than most of the mayonnaise bought in the store. They are ideal for improving the taste of sandwiches, snacks, salads and many other dishes.

The basic ingredients you can use are eggs, oil, vinegar, lemon juice and salt. However, to give a more special note to certain recipes, we recommend that you use herbs, spices and other ingredients that give more flavor. Below, you will learn how to prepare 4 delicious homemade mayonnaise recipes. Would you like to try it yourself? Follow the instructions below!


3 homemade mayonnaise recipes!

Homemade mayonnaise. Today we will prepare 3 different recipes for mayonnaise - one of the most popular sauces. Most people consider mayonnaise an unhealthy product and they are right to some extent. In particular, if it is consumed without limit and without taking into account the composition of the commercial sauce.

However, if the mayonnaise is prepared at home without "chemistry", from accessible and healthy ingredients, being consumed in moderation, we get a sauce not only tasty and delicate, but also absolutely natural.

1. Provencal olive oil mayonnaise

INGREDIENT (ROOM TEMPERATURE):

-50 ml of olive oil (at most ¼ of all the oil used, otherwise the mayonnaise will be bitter)

-2 tablespoons white vinegar or apples

1. Add the egg, being very careful not to damage the yolk, in the bowl of the vertical blender.

2. Pour in the vegetable and olive oil, mustard, salt, sugar and white pepper. Add vinegar or lemon juice.

3.Insert the blender to the bottom of the bowl, covering the yolk.

4.Turn the blender to maximum speed and do not lift it until at least ½ of the composition does not turn white.

5.Then slowly lift the blender and continue to mix until the sauce is formed. The stronger your blender, the simpler and easier the process.

"Provencal" mayonnaise with olive oil is ready. It took 3 minutes to prepare. The sauce is dense and tasty.

2. Mayonnaise with egg yolks and lemon juice

INGREDIENT (ROOM TEMPERATURE):

- juice of 1 lemon (2 tablespoons)

1.Add the yolks to a deep bowl or glass. Preferably use homemade eggs.

2.Add mustard, salt and sugar. Start mixing with the mixer on high speed for 30 seconds.

3.Pour the oil gradually, in small portions, mixing very well each time. The composition will begin to thicken and become light in color. The density of mayonnaise depends on the amount of oil you use.

4. Add the lemon juice and mix once more well, until you get a homogeneous sauce. After adding the acid, the composition becomes even whiter.

This type of mayonnaise is ready in 6 minutes. The homemade egg yolks gave the sauce a yellowish color and a very fine consistency.

3. Egg-free mayonnaise without milk

INGREDIENT (ROOM TEMPERATURE):

-1 tablespoon lemon juice (vinegar)

1. Pour the milk and oil into the blender bowl, then add the mustard, salt and sugar.

2.Insert the blender to the bottom of the bowl, turn it on at maximum speed and mix until you get a homogeneous composition.

3.Add the lemon juice and stir a little more.

The mayonnaise is ready in no more than 3 minutes and does not differ from the commercial one either in terms of taste or consistency.

Homemade mayonnaise is prepared very quickly, in just a few minutes. You can store the sauce in the refrigerator, in an airtight container, for up to 3 days. That is why we do not recommend you to prepare large quantities.

These 3 recipes are basic, but mayonnaise can be mixed with yogurt, fermented cream, cucumbers, greenery, garlic, paprika, olives, capers, lemon peel, tomatoes, onions and bell peppers. Mayonnaise is not just a dressing for salads and appetizers, this sauce is also used for cold meat, fish or chicken dishes, for hot dishes or for various tarts. Try these recipes and choose your favorite taste.


How to make avocado fasting mayonnaise natural vegan mayonnaise recipe?

Ingredients for eggless mayonnaise with avocado

As I said in the list of ingredients, avocados must be well ripened. It sells a bit green, uncooked and hard and you will have to leave it baked for 2-3 days at home. The avocado ripens can be accelerated if you put it in a paper bag next to a banana and close the bag so that it stays in the dark. I took this tip from Jamie Oliver and found it useful.

Recently, there is also well-cooked avocado (ready to eat) but it is much more expensive than the green one.

For this fasting mayonnaise we also need freshly squeezed lemon juice to prevent the oxidation (blackening) of the avocado. To get a beautiful color (bright green) I decided to use a few green parsley leaves. It also brings a note of freshness to the final dish. In the picture below you can also see some leurd leaves that also contribute to the beautiful color but bring the specific note of garlic flavor. Leurda is in season only in spring so, for the rest of the year, it can be successfully replaced with either green garlic or 1-2 cloves of old garlic.

My advice is to first prepare fasting mayonnaise with avocado, lemon and parsley and see at the end if the garlic fits in the chosen context. It goes well with an avocado sauce meant to accompany grilled meats, boiled or cooked vegetables. Instead, if we make this mayonnaise for an eggplant salad or a russian vegetable salad (a la russe), then we do not put garlic.


Recipe 1 & # 8211 Sweet Mayonnaise

INGREDIENT:
& # 8211 one or
& # 8211 200 ml oil
& # 8211 a tablespoon of mustard
& # 8211 lemon juice
METHOD OF PREPARATION:
Separate the egg yolk from the egg white. We start to rub the yolk with mustard, dripping a little oil on top.
I used coconut oil, but it is also made with olive oil or sunflower oil.
The basic rule is to mix in the same direction, because if we change the direction, the mayonnaise is cut.
If it still happens, it can be repaired with a tablespoon of cold water or a little beaten egg white.
From time to time we can drip lemon juice to taste.
You can put even more oil, practically from an egg you can make a bowl of mayonnaise.


What is vegan and what does it consist of?

La Veganesa consists of a delicious vegetable sauce made from 100% natural ingredients, which replaces mayonnaise. It can be made with any vegetable drink and there are even those who prepare it with tofu, but the one that was most successful is the one made with soy milk.

As with traditional mayonnaise, the ingredients must be at room temperature. To make the recipe as natural and healthy as possible, it is advisable to use cold-pressed organic oils from the first cycle, as well as organic lemons.


  • 5 medium potatoes
  • 3 carrots
  • 1 small celery root
  • 250 g peas
  • 150 g cucumber in vinegar
  • salt and pepper to taste
  • 350 g classic mayonnaise (recipe here> click)
  • 2 boiled eggs and a few slices of cucumber in vinegar for decoration

First I boiled the peas. I used frozen peas which I put directly in the boiling water and, after it boiled, I left it for 5 minutes. Then I put it in a strainer to drain and cool.

We clean and boil the potatoes, carrots and celery root until the fork enters them easily, no more. We leave them to cool and chop them into cubes.

I put the salad in a form with a detachable ring 22 cm in diameter and left it to cool for a few hours.

Add salt, pepper, mayonnaise (stop a few tablespoons for decoration) and mix well to blend.

Then I decorated the salad with the rest of the mayonnaise, sliced ​​boiled eggs, cucumber in vinegar and a few sprigs of parsley. Enjoy!

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How to make avocado fasting mayonnaise natural vegan mayonnaise recipe?

Ingredients for eggless mayonnaise with avocado

As I said in the list of ingredients, avocados must be well ripened. It sells a bit green, uncooked and hard and you will have to leave it baked at home for 2-3 days. The avocado ripens can be accelerated if you put it in a paper bag next to a banana and close the bag so that it stays in the dark. I took this tip from Jamie Oliver and found it useful.

Recently, there is also well-cooked avocado (ready to eat) but it is much more expensive than the green one.

For this fasting mayonnaise we also need freshly squeezed lemon juice to prevent the oxidation (blackening) of the avocado. To get a beautiful color (bright green) I decided to use a few green parsley leaves. It also brings a note of freshness to the final dish. In the picture below you can also see some leurd leaves that also contribute to the beautiful color but bring the specific note of garlic flavor. Leurda is in season only in spring so, for the rest of the year, it can be successfully replaced with either green garlic or 1-2 cloves of old garlic.

My advice is to first prepare fasting mayonnaise with avocado, lemon and parsley and see at the end if the garlic fits in the chosen context. It goes well with an avocado sauce meant to accompany grilled meats, boiled or cooked vegetables. Instead, if we make this mayonnaise for an eggplant salad or a russian vegetable salad (a la russe), then we do not put garlic.


Video: Mayonaise Remastered (September 2022).