What I don't like is the way of baking vegetables, meat, fish - whatever! - with mayonnaise. The question is, why spoil the product like that? Mayonnaise in the oven behaves extremely disgusting and unpredictable. It stratifies or even polymerizes (especially if the list of ingredients used in its manufacture looks more like the periodic table).
Food baked under mayonnaise sometimes floats in fat, and this fat also contains cereals.
Appetite immediately knocks off, isn't it?
I know they will object to me now, they will say - if you cook all your correct béchamel for baking, then the taste becomes bland and flat.
Here, as someone, as someone.
In addition, you can bake not only with béchamel sauce. There are many other recipes. For winter - it is the most: sharp, aromatic, spicy.
I like this one especially.
We take:
- Half a glass of just warm water (not boiling water!)
- Three quarters of a glass of soy sauce (choose a good one, and not a heavy one from an incomprehensible concentrate, the principle is that the higher the density of the sauce, the higher the calorie content, the more “correct” it is)
- A quarter cup of light wine vinegar (can be replaced with apple cider), odorless oil (but better than olive), honey or sugar. Not honey and sugar, but honey or sugar.
- Five - six cloves of garlic
- Nice piece of ginger root. About five to six centimeters
How we cook:
- Peel and grate ginger
- Pass the garlic through a garlic press
- In a blender bowl, combine with all the ingredients, except for the oil. And punch well until smooth
- We introduce the oil gradually, in a thin stream, continuing to beat.
Of course, you will not succeed in the same thick mass as mayonnaise, you just get a rather liquid (at first glance) well-whipped sauce. It will take more for meat or chicken, less for vegetables. No, this sauce will not lie like mayonnaise, it will rather drain. But it will be tasty and healthy!
Shl. If you want not to bake with this sauce, but just use it, boil it until thick.