It just so happened that most holiday salads are dressed with mayonnaise. You can minimize the harm of these dishes by making healthy mayonnaise yourself.
Ordinary mayonnaise is associated with Ryaba chicken, but in fact, there is no trace of eggs in mayonnaise (it is usually added egg powder), and if there are raw eggs in mayonnaise, then this is also not ice, since they multiply very strongly on them bacteria.
There are also recipes for mayonnaise in milk, liquid from canned green peas, etc. There are actually many recipes, and we will share with you the simplest and coolest recipe, proven over the years.
Ingredients:
1. Lemon (1 piece)
2. Unrefined sunflower oil (almost a glass full)
3. Mustard powder (1 teaspoon) without
4. Green onions (5 feathers) without
5. Ground black pepper (a third of a teaspoon) without
6. Garlic (2 cloves) without
Preparation
Juice from lemon was squeezed into a blender container and 2 tablespoons of vegetable oil (preferably raw-pressed) were added. Then we twisted for 10 seconds and, without turning off the blender, began to slowly pour oil in a thin stream through a small hole in the blender lid until the total mass thickened and whitened. Only 1-1, 5 minutes and the mayonnaise is ready (and mind you, from just two components!) And if you wish, then you can add pepper, garlic, onion and mustard powder and twist it a little more. With such mayonnaise, you can safely dress salads and not bother counting calories! Festive mood, friends!
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