The vegetable mayonnaise It can be prepared in various ways and it is one of the most popular sauces, as it is used to accompany multiple recipes. Here are some of them to prepare and share:
Homemade Mayonnaise
Ingredients:
- – 1 cup of oil
- – 1 egg
- – Juice of 1/2 lemon
- – Salt
Preparation of homemade mayonnaise:The first thing is to beat the egg and slowly add the oil. Doing it with a blender or mixer, it thickens before. When moving the mixer, first beat the yolks and gradually raise the arm until the mixture emulsifies. When the oil and egg mixture has thickened, add the lemon juice and the desired amount of salt. The mayonnaise is ready when the texture is creamy.
Egg-free homemade mayonnaise
Ingredients:
- – 1 liter of skimmed milk
- – ½ liter of olive oil
- – Juice of ½ lemon
- – Salt
Preparation of homemade mayonnaise without eggs:We put the milk at room temperature in a blender glass along with a pinch of salt and lemon juice. Then beat with the electric mixer, and add the oil in a thin stream until you get a mayonnaise-type sauce, to taste. This mayonnaise can be flavored with mustard, curry, pepper and give it different flavors with fruits or blended vegetables.
Homemade mayonnaise with yogurt:
You can still enjoy a homemade mayonnaise substituting eggs for yogurt
.We put a natural yogurt, season with salt and pepper and mix it with the blender. While we add olive oil little by little until it emulsifies. This sauce is very smooth and is delicious on fish and vegetables.
Vegetable mayonnaise:
Ingredients:
- – 2 potatoes
- – 1 carrot
- – 2 teaspoons of salt
- – 1/2 cup of oil
- – 1/2 cup lemon juice
Preparation for vegetable mayonnaise:Boil potatoes and carrots. Cut into pieces, put warm in the blender with the other ingredients and then blend. If it is too thick, add a few drops of milk.
vegan beetroot mayonnaiseIngredients:
- – A quarter cup of soy milk
- – A cup of sunflower oil
- – A garlic clove
- – The juice of half a lemon
- – Half a beet
- – Salt and pepper
Preparation for the vegan beetroot mayonnaise:Grate the beetroot and mince the garlic clove. Meanwhile, place the soy milk in the blender glass and begin to beat, as you add the sunflower oil in the form of a thread, little by little. Once the mayonnaise is forming and taking consistency, add garlic and beets. Grind until it takes on the classic color of the vegetable, seasoning with lemon juice, salt and pepper.
carrot mayonnaise
Ingredients:
- – 650 g raw carrot
- – 1/4 cup of oil (olive, corn, sunflower)
- – A garlic clove
- – 1/4 tsp salt
- – juice of 1/2 lemon
- – pepper to taste
Preparation for carrot mayonnaise:Cut and cook carrots until tender, but not overcooked. Let them cool slightly and process together with all the ingredients until you obtain a smooth and homogeneous cream. You can add more oil in the form of a thread while beating to generate a more flavorful emulsion. Refrigerate for 6 days; do not freeze or it will lose shape and flavor.Sources:http://www.pequerecetas.com/http://www.my-recipes.org/http://www.dimensionvegana.com/
Share on social networks: