I always cook mayonnaise at home. I never buy it in the store. I have a few favorite recipes, two of which are lean mayonnaise. I take as a basis the liquid from canned peas or canned beans. And everyone likes this sauce.
At the end of the article, I will give a link to a video where I showed all my homemade mayonnaise recipes. There is mayonnaise on milk without eggs, and the classic "Provencal", and salad mayonnaise on quail eggs, and, of course, these two recipes for lean mayonnaise. I also showed what I do if the mayonnaise did not work out and remained liquid. I prepare mayonnaise in different ways - with a mixer, and using a blender or even a regular whisk. But back to lean mayonnaise.
It is better to beat it with a powerful hand blender. I drain the liquid from the canned peas. I add salt, sugar and apple cider vinegar (can be replaced with lemon juice), beat with a blender for about a minute. The liquid should turn white. Then I pour in vegetable oil in a thin stream and continue to beat for another 3-4 minutes. It turns out a very delicate, snow-white sauce for lean dishes. Delicious and aromatic. You can add some spices or herbs if you like.
The second option is mayonnaise based on liquid from canned beans. It turns out to be even more aromatic and even tastier. Anyway, I like it more. I do all the same, only with an electric whisk. I combine liquid from beans, sugar, salt and vinegar. Beat for about a minute and add oil. I like to add a spoonful of hot mustard to this sauce. Spicy and tasty)) I pour the sauce into a jar and store it in the refrigerator for up to 10 days. If it stays for longer, add it to the baked goods.
Ingredients:
• Pickle from canned peas (or beans) - 80 ml
• Apple cider vinegar (you can grape or lemon juice) - 1-2 tsp.
• Sugar - 1 tsp.
• Salt - 1 tsp.
• Vegetable oil ~ 230 ml
• Mustard and spices (optional)
As promised, check out all my mayonnaise recipes:
Subscribe and don't forget to like it. I will be very pleased))
See also, how i make homemade mayonnaise with the usual whisk!