Lenten mayonnaise at home is tastier than store-bought. A variety of recipes for lean mayonnaise at home. Lenten mayonnaise: homemade recipes

Lenten mayonnaise at home: prepare your favorite sauce using unusual recipes

During the period of Lent, when only products of non-animal origin are allowed for food, the favorite sauce made with eggs or milk also falls under the taboo.

But even this dish can be found a worthy alternative by preparing it without adding prohibited products. Website tochka.net will tell you how to cook lean mayonnaise, and brings to your attention three recipes for homemade lean mayonnaise, which you can use by adding to main dishes, dressing salads or simply spreading on bread. Choose, try and cook with pleasure Lenten dishes with your favorite sauce.

Homemade lean mayonnaise: flour-based recipe

Recipe for lean mayonnaise with flour © Depositphotos

The easiest sauce to prepare and ingredients to use. This lean mayonnaise can be prepared from products that can be found in any housewife’s home. A delicate taste and pleasant consistency will simply surprise you.

Ingredients:

1 cup flour,
150 g vegetable oil,
0.5 lemon,
1 tbsp. spoon of mustard,
2 tbsp. spoons of sugar,
2 teaspoons salt,
3 glasses of water.

Preparation:

Sift the flour, add a little water to it and grind thoroughly. Then gradually pour in the remaining water - this way you can avoid lumps.
Bring the resulting mixture to a boil, stirring occasionally until it thickens. Cool the mixture completely.
Connect vegetable oil, mustard, lemon juice, sugar, salt and beat with a mixer for 2 minutes.
Without stopping whisking, carefully and gradually add flour mixture. Lenten mayonnaise is ready.

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Step-by-step preparation of lean mayonnaise in a blender with mustard:

Combine water with flour, stir so that there are no lumps, and boil.
Cool, season with salt and pepper and stir.
Add mustard and sugar.
Pour in lemon juice and blend for one minute.
Then pour in a thin stream vegetable oil and continue beating for 7 minutes.

Lenten mayonnaise at home can be prepared using apples using a blender. You will get an unusual thick sauce with a delicate consistency.

Ingredients:

Apples - 2 pcs.
Salt - a pinch
Sugar - a pinch
Vegetable oil - 100 ml
Lemon juice - 5 ml
Mustard - 20 g
Ginger powder - a pinch
Ground cinnamon - a pinch

Step-by-step preparation of lean apple mayonnaise:

Peel the apples, cut them and place them in a saucepan. Sprinkle with sugar and salt and lemon juice. Close the lid and simmer over low heat until soft.
Grind the boiled apples in a blender to a puree consistency.
IN applesauce add mustard, season with spices and whisk.
Gradually add the oil, continuously whisking until the mixture becomes smooth and homogeneous.

You can prepare your own Lenten mayonnaise in just a few minutes using whole grain flour and olive oil.

Ingredients:

Olive oil - 80 ml
Salt - 10 g
Whole grain flour - 100 g
Sugar - 20 g
Lemon juice - 30 g
Water - 100 g
Mustard - 50 g

Step-by-step preparation of lean mayonnaise from whole grain flour:

Sift the flour and dissolve a small amount water. Stir until there are no lumps.
Pour in the remaining water, place the container on low heat, and stirring, bring to a boil. Remove from the stove and cool.
Combine in a bowl olive oil with lemon juice and mustard. Add salt and sugar and beat with a blender.
Gradually add the cooled brewed flour, continuing to beat for 5 minutes.

Based on starch, an excellent mayonnaise is obtained, the taste of which is completely indistinguishable from the classic analogue prepared with eggs.

Ingredients:

Broth (vegetable or mushroom) - 100 ml
Mustard - 1 tsp.
Vegetable oil - 100 ml
Sugar - a pinch
Salt - a pinch
Starch - 50 g
Lemon juice - 2 tsp.

Step-by-step preparation of lean starch mayonnaise:

Pour a little broth into the starch and grind until smooth.
Heat the remaining broth, pour the starch mixture into it and place on low heat. Keep the mixture on the stove, stirring, until it boils.
Combine oil with mustard and lemon juice. Season with salt and sugar.
Beat the cooled starch jelly in a blender, pouring in the oil and spices.
Adjust the thickness of mayonnaise with broth.

During a long fast there is not enough familiar dishes. Many fasting people admit that they can easily tolerate the absence of meat, but they miss salads with mayonnaise. Classic mayonnaise is not allowed during Lent, because it is an egg-based sauce. They give the taste and thick consistency to the sauce made from vegetable oil and lemon juice. Lenten mayonnaise contains no animal products; it is essentially a sauce made from water, vegetable oil and starch with various flavoring additives, which is as close as possible in consistency, taste and color to regular mayonnaise. Lenten mayonnaise from the store can help out when you want to prepare a salad for a quick fix, but the same vegetable salad It will be much tastier if you make the sauce yourself. "Culinary Eden" will tell you how to prepare delicious lean mayonnaise using home kitchen. We guarantee that the result will not be inferior to lean mayonnaise from the store and will even turn out much tastier and healthier, because you will certainly take the most best products: your favorite olive or other vegetable oil, delicious mustard, real lemon juice and vegetable broth, pick up flavorings at will. And we will explain how to get a lean version of homemade mayonnaise from all this.

To begin with, let’s not split hairs and prepare lean mayonnaise based on starch. It is as close as possible in taste and consistency to store-bought.

Ingredients:
0.5 cups of any vegetable oil,
0.5 cups vegetable or mushroom broth,
2 tbsp. starch,
1-2 tsp. lemon juice or apple cider vinegar
1 tsp mustard,
salt, sugar to taste.

Preparation:
Dilute the starch with a small amount of cold broth. Heat the rest of the broth, pour the starch mixture into it and keep it over low heat, stirring and not allowing it to boil. Cool the starch jelly and beat with a blender, gradually adding butter and other ingredients. If it's too thick, add a few tablespoons of water. If the mayonnaise is too runny, it means there was not enough starch. Do not add starch to the prepared mayonnaise, but brew a new thicker starch jelly and mix with the prepared mayonnaise. Mayonnaise can also be liquid due to insufficient brewing of the starch - heat the starch jelly well, it should just come to a boil.

This recipe is much simpler. It cooks quickly, can be stored in the refrigerator for several days and is suitable for both salad and baking.

Ingredients:
0.5 cups flour,
0.5 glasses of water,
3 tbsp. vegetable oil,
1 tbsp. lemon juice or vinegar
1 tsp Sahara,
1 tsp salt.

Preparation:
In a thick-walled saucepan, mix flour with water so that there are no lumps and cook over low heat until thickened. Cool, add the remaining ingredients and blend with a blender.

This sauce may not be as beautiful as lean mayonnaise on wheat flour premium, but it is much more useful: it contains fiber, which quickly saturates, stimulates the intestines and prevents heaviness in the stomach. If you can't find whole wheat flour, buy bran - they are available in the vegetarian sections - and mix with regular flour. This recipe also allows you to experiment with different types flour: rye, oatmeal, buckwheat mayonnaise - why not?

Ingredients:
4 tbsp. l. olive oil
1/2 cup whole wheat flour
1.5 tbsp. l. lemon juice
2.5 tbsp. l. mustard
1.5 glasses of water
1 tbsp. l. Sahara,
1.5 tsp. salt.

Preparation:
Sift the flour through a sieve, dilute with a small amount of water and grind so that there are no lumps left. Pour in the remaining water, place over low heat and bring to a boil, stirring. Remove from heat and cool.
Mix olive oil with mustard and lemon juice in a cup, add salt and sugar, beat with a blender and add warm brewed flour in small portions. Beat for about five minutes. Homemade low-calorie lean mayonnaise is ready.

Nut sauces are found in many cuisines around the world. The most famous of them are italian pesto and Georgian satsivi. Despite the absence of animal products, this is very hearty sauces. There should also be no doubt about their benefits and taste. In our opinion, peanut sauce- this is the best imitation of lean mayonnaise, and it doesn’t matter that this recipe has nothing to do with classic recipe mayonnaise.

Ingredients:
1 cup shelled nuts (walnuts, almonds, cashews)
1 cup vegetable oil (preferably olive oil),
2 tsp apple or wine vinegar(not acetic acid!),
0.5 tsp mustard,
salt, sugar to taste.

Preparation:
Fry the nuts in a dry frying pan, cool and grind in a blender. Add salt, sugar, mustard and a little water to form a plastic mass. Gradually add oil to the sauce and whisk. Depending on how dry the nuts are, you may need a little more or less oil, so don't add it all at once.

This recipe requires soy products: milk and lecithin. They can be found in any large supermarket in the vegetarian section.

Ingredients:
150 ml soy milk,
3 tbsp. vegetable oil,
2 tbsp. lemon juice,
1 tbsp. lecithin,
0.5 tsp mustard powder,
salt, sugar, spices to taste.

Preparation:
Place all ingredients in a blender and blend until smooth. Leave the finished mayonnaise to stand for 30-40 minutes.

You can endlessly experiment with homemade lean mayonnaise using different oils, vinegars and broths and decorating its taste with a variety of additives: crushed garlic, chopped herbs, ground dried mushrooms, Japanese powdered tea match, vegetable puree, juices, spices and ready-made hot and sweet sauces - there are enough options for every day of fasting. Try mixing lean mayonnaise with adjika, soy sauce, tahini, coconut milk, maple syrup, doshab or narsharab. And finally, another interesting recipe:

This mayonnaise recipe contains no flour, no starch, no nuts, no soy products. It is super light and unusual in taste - an excellent dressing for lean vegetable or fruit salads.

Ingredients:
2 apples,
100 ml vegetable oil,
1 tbsp. mustard,
1 tsp lemon juice or vinegar
1 tsp salt,
1 tsp Sahara,
pepper, ginger, cinnamon - to taste.

Preparation:
Place peeled and finely chopped apples in a thick-walled frying pan, add salt, sugar, vinegar or lemon juice and simmer over low heat until softened. If the apples are not juicy enough, add a little water. Mash the apples into puree, add spices, mustard and mix thoroughly. While whisking, pour the oil into the applesauce.

As you can see, making lean mayonnaise with your own hands is not at all difficult.
Bon appetit and light fasting!

Everyone knows that mayonnaise is made from lean butter and eggs, so this sauce should not be eaten during fasting.

What to do if fasting occurs during the holidays, and you really want to make salads with mayonnaise?

It turns out there is a way out!

IN Lately, Lenten mayonnaise has appeared on store shelves. However, this sauce contains preservatives and other harmful substances. Today we will tell you how to make lean mayonnaise yourself at home.

Lenten mayonnaise at home - basic principles of preparation

This mayonnaise contains vegetable oil, mushroom or vegetable broth, flour or starch, sugar, mustard, spices and salt. You can experiment with ingredients. Add herbs, nuts or apples to the sauce.

To make the mayonnaise thick, the flour is brewed, and only after that the remaining ingredients are added. The thickness of the sauce can be adjusted by the amount of flour. Combine water with flour, mix well so that there are no lumps, and bring to a boil. Cool, season with salt and pepper and stir.

Then add mustard and sugar, pour in lemon juice and beat with a blender for a minute. After this, pour in vegetable oil in a thin stream and continue beating for another seven minutes. That's all, delicious and natural lean mayonnaise is ready!

Recipe 1. Lenten mayonnaise

Ingredients

flour - a glass;

water – 750 ml;

sugar – 50 g;

refined oil vegetable – 160 ml;

mustard – 60 g;

lemon juice – 70 ml.

Cooking method

1. Sift the flour into a saucepan, add a little water and rub well so that there are no lumps. Then pour the rest of the water into this mixture, put it on the stove and boil, stirring continuously. The mixture should be quite thick.

2. Mix vegetable oil, salt, mustard, sugar and lemon juice in a deep bowl. Beat everything for a couple of minutes. Add the brewed flour in small portions, while continuing to whisk. Transfer the prepared mayonnaise into a dry glass container and store in the refrigerator.

Recipe 2. Lenten starch mayonnaise

Ingredients

vegetable or mushroom broth– half a glass;

mustard – 1 teaspoon;

any vegetable oil - half a glass;

sugar and salt;

starch – 50 g;

lemon juice or Apple vinegar– two teaspoons.

Cooking method

1. Pour a little broth into the starch and grind until smooth. Heat the remaining broth in a saucepan, pour the starch mixture into it and keep it over very low heat until the mixture boils.

2. In a separate deep plate, combine butter with mustard and lemon juice, season with salt and sugar. Beat the cooled starch jelly in a blender, gradually pouring in the oil and spices. We adjust the thickness of mayonnaise by adding broth. We use lean mayonnaise for dressing salads or as a sauce for main dishes.

Recipe 3. Lenten mayonnaise with vegetable broth

Ingredients

vegetable broth - half a glass;

starch – 20 g;

vegetable oil - glass;

lemon juice – 10 ml;

mustard – 5 g;

salt and sugar.

Cooking method

1. First, cook the vegetable broth. Peel the onion, celery and carrots and place them whole in the pan. Pour in water and put it on the stove, cook the broth for half an hour and strain.

2. Take half a glass of broth, pour half into a deep plate, and dilute starch in it.

3. Pour the remaining broth into a small saucepan, boil, and, without ceasing to stir, gradually introduce the diluted starch. Stir well and remove from the stove. Cool the resulting vegetable jelly and transfer it to deep container and mix with spices. Add a good pinch of sugar and salt to it, as well as lemon juice and mustard. Beat with a mixer until smooth.

4. At the end, gradually pour in a glass of any vegetable oil, continuously whisking until the mixture becomes homogeneous.

Recipe 4. Homemade lean mayonnaise made from whole grain flour

Ingredients

olive oil – 80 ml;

salt – 10 g;

whole grain flour - half a glass;

sugar – 20 g;

lemon juice – 30 g;

water – one and a half glasses;

mustard – 50 g.

Cooking method

1. Dilute the sifted flour with a small amount of water. Mix well so that there are no lumps. Pour in the rest of the water, place the container over low heat, and stirring constantly, bring to a boil. Turn off the heat and cool.

2. In a deep bowl, combine olive oil with lemon juice and mustard, sprinkle with salt and sugar. Beat with a blender, gradually adding the cooled brewed flour. Continue whisking for about five minutes. If you don't have whole wheat flour, you can substitute bran mixed with regular flour.

Recipe 5. Homemade lean mayonnaise with pea flakes

Ingredients

pea flakes - tbsp. spoon;

mustard – 10 g;

water – 120 ml;

lemon juice – 20 g;

vegetable oil – 140 g;

sugar - a pinch;

spices and salt.

Cooking method

1. Pour into a saucepan pea flakes and fill them with water. Place on the stove, add sugar and cook over low heat until the flakes are softened. Remove from heat and puree in a blender homogeneous mass.

2. Pour vegetable oil into the blender bowl and place the grated pea mixture on top.

3. Beat until smooth. At the end, add mustard, salt and lemon juice. Continue beating for another five minutes. Transfer the mayonnaise into a dry glass container and store in the refrigerator.

Recipe 6. Homemade lean mayonnaise with walnuts

Ingredients

walnuts or almonds - a glass;

three tbsp. spoons warm water;

half a glass of vegetable oil;

mustard powder, apple cider vinegar, salt and sugar - 5 grams each.

Cooking method

1. Grind the nuts in a coffee grinder. Pour them into a deep bowl and mix with sugar and salt.

2. Mustard powder dilute with water and pour over nuts. Mix everything well to make it thick porridge.

3. Gradually pour refined vegetable oil into the sauce base. Rub it into the nut mixture. The mixture should resemble raw shortbread dough. Rub the resulting mask for quite a long time. Add vinegar in small portions and mix well until the sauce reaches the required consistency. Season the finished mayonnaise with crushed garlic and chopped dill.

Recipe 7. Lean apple mayonnaise

Ingredients

two apples;

salt and sugar - a pinch;

vegetable oil – 100 ml;

ginger, cinnamon and pepper;

lemon juice - 5 ml;

20 g mustard.

Cooking method

1. Peel the apples, chop them finely and put them in a saucepan. Sprinkle them with sugar and salt. Pour in lemon juice and simmer over low heat until soft. Grind the boiled apples into puree.

2. Add mustard to the applesauce, season with spices and start whisking. Gradually add the oil, whisking continuously until the mixture becomes smooth and homogeneous.

Recipe 8. Homemade lean mayonnaise with soy milk

Ingredients

soy milk– 50 ml;

40 ml vinegar;

clove of garlic;

50 ml vegetable oil;

mustard beans and salt.

Cooking method

1. Crush the mustard seeds in a mortar. Peel the garlic, chop with a knife and rub with salt. Place in a mortar and mix all the seasonings into a porridge.

2. Pour the soy milk into a deep container, add the ground seasonings and beat everything together with a mixer. Pour in the vinegar and continue whisking until thick foam appears.

3. Continue beating on low speed, adding oil a little at a time until thick foam with small bubbles. Pour the mayonnaise into jars and put it in the refrigerator, where it will become even thicker.

All ingredients for mayonnaise must be room temperature.
If the mayonnaise is too thick, add a couple of tablespoons of water and mix well.
You can add basil, dill or parsley to the finished mayonnaise. Garlic, finely chopped olives or grated ginger also work well as additives.
For mayonnaise, use only refined oil.
Start whisking the sauce at low speed, gradually increasing it.
Add the oil a little at a time, while continuing to beat.

Lent is a time when you desperately want to eat something that in normal times you don’t seem to be drawn to. Everyone has their own stumbling block, in my case it’s salads with mayonnaise. I frankly don’t like them: I can count the ones I like on my fingers, but just before Easter I always wildly want something like that... fatty and harmful. Meanwhile, it cannot be called a harmful thing at all - rather, it really is useful product, which can help out in many situations: for them and interesting salad You can season it, grease sandwiches, and season pita bread with vegetables. Of course, it still differs in taste from its popular “brother”, but within the framework of the concept healthy eating And Lenten food can be considered a real lifesaver.

But I hate it when you're eating in a restaurant, you order something simple, plain, and it turns out that they serve it in their own crazy way and don't even warn you. I was in such a restaurant and ordered a hamburger. The waitress brings it, and there is a huge pile of some kind of green mass on top. I said: “Excuse me, what is this?”, and she: “This... This is very tasty, this is our signature lime-crab-apple mayonnaise.” Really?.. And you can’t shake it off because it sounds disgusting?
m/f "Doctor Katz" (Dr. Katz, Professional Therapist)

Cooking principle homemade lean mayonnaise not much different from the cooking technology classic sauce: you need a blender, vegetable oil, salt, vinegar (lemon juice) and the main component - something that we will use instead of eggs. I experimented a lot with various recipes for lean mayonnaise, tried various variations and chose those that in my family earned the approval and recognition of all its members. The recipes that I will discuss below have been tested by me personally. When trying to cook using them, keep in mind that, firstly, we are not talking about the usual cold thick sauce on eggs - the taste of such a product will be different, no matter how hard you try to bring it closer to your personal standard, and secondly, it will be possible to achieve the desired thick consistency of mayonnaise only by significantly increasing the volume of the binding component, which will inevitably affect the taste - the sauce will acquire a pronounced note of this particular product. Experiment, try - let Lent be easy, tasty and for the good.

Homemade Lenten mayonnaise - 5 recipes from Izyuminka:

1. Apple lean mayonnaise

I don't know why, but this is my favorite option. Maybe due to the fact that light fruity does the note significantly enrich the taste of any dish that is seasoned with such mayonnaise? Or because the sauce turns out to be quite unobtrusive and less calorie than many others? However, is this really important if in the end I have an excellent product that both I and my family like?

Ingredients:

100 ml vegetable oil;

2 medium sized apples;

Peel the apples and remove the core. Cut into several parts, place in a blender bowl, be sure to add vinegar or lemon juice (so that the apples do not darken) and grind into a puree. Then add salt, mustard and begin to pour in vegetable oil in a thin stream, while continuing to work with the blender. At the end, taste the sauce and adjust the acid-sugar-salt. We store it in the refrigerator for 2-3 days, but we understand that over time the sauce will darken, which does not in any way affect its taste.

2. Lenten bean mayonnaise

Binding component classic mayonnaise- egg: it is this that thickens the vegetable oil. During Lent, it can be replaced with regular boiled beans- its neutral taste will bring the sauce closer to your usual mayonnaise. Don't expect to get the same one thick product, which can be prepared using eggs, but its taste will be very similar - slightly sweet, slightly starchy, moderately sour, quite salty.

Ingredients:

100 ml vegetable oil;

150 g boiled beans;

1/3 tsp. Sahara;

salt, mustard, lemon juice or apple cider vinegar to taste.

Carefully drain the liquid from the beans, place in a bowl and puree with a blender until completely smooth. Add salt, sugar, a couple of tablespoons of lemon juice, and mustard if desired. Turn on the blender again and, pouring in the oil in a thin stream, beat the sauce until lightly fluffy. It will not thicken much, but will be oily enough to use as a dressing for vegetable salads.

Lean bean “mayonnaise” should be stored in the refrigerator in a jar with a tight-fitting lid. On the second or third day it reaches maximum flavor development, however, shelf life is usually limited to 5-7 days.

3. Nut "mayonnaise"

This mayonnaise has a very bright taste. Of course, it’s far from “mayonnaise-like”, but very interesting and rich. If you need to grease the pita sheets with something before wrapping vegetables in them for lunch, this perfect option- nourishing, healthy, rich in vitamins and very “creamy”. Oh, yes, don’t forget about calories if this point is important to you.

Ingredients:

100 ml vegetable oil;

1 cup nuts;

2-3 tbsp. l. water;

salt, mustard, lemon juice or apple cider vinegar to taste.

Grind the nuts as much as possible with a blender. I made the most delicious lean nut mayonnaise from peeled almond nuts, but due to its cost, I don’t often indulge in this option; more often I take the most affordable ones walnuts. The downside is the slight bitterness and grayish-brown color that comes from the skin. I don’t recommend peeling walnuts - I’ll find something more interesting to do than cracking with these “brainy” kernels.

Grinding very finely with a blender is not always easy - water helps: add a couple of spoons, the mass will immediately become more pliable. Then - salt, sugar, vinegar, mustard. And pour in the oil in a thin stream without stopping the blender. If the mass turns out to be very thick, you can add a little more water.

4. Lenten "mayonnaise" based on starch

Perhaps this is the simplest option, which allows you to prepare mayonnaise that is as close in taste as possible to the sauce to which we are accustomed. The taste of starch in it really bothers me, but my family doesn’t feel it, so be guided by your preferences. Vinegar and a little mustard - and it’s quite possible to get almost the same mayonnaise that you sometimes indulge in on fasting days.

Ingredients:

100 ml vegetable oil;

2 tbsp. l. starch;

100 ml of cold boiled water;

salt, mustard, lemon juice or apple cider vinegar to taste.

We dilute starch in cold water and put it on fire. Stirring, bring the mixture almost to a boil, but do not boil under any circumstances. After cooling completely, add salt, mustard, lemon juice and, turning on the blender, add vegetable oil to the sauce in a thin stream. At the end we adjust the taste for salt-sugar-acid.

Lenten starch mayonnaise can be stored in the refrigerator for up to 2 weeks; it becomes thicker over time.

Flax seeds have a very specific taste. It reminds me of nuts, a friend complains that it smells like fish. If your family has a favorable attitude towards flax, be sure to try this version of homemade Lenten mayonnaise - it is wonderful: thick, tender, velvety, rich. And, by the way, endlessly useful.

Ingredients:

100 ml vegetable oil;

1/2 cup flax seeds;

1/2 cup boiling water;

optional - about 1/2 cup cold water;

salt, mustard, lemon juice or apple cider vinegar to taste.

Flax seeds need to be ground in a coffee grinder into flour. Then pour boiling water over it and leave until it cools completely.

After this, mix the mixture with salt, mustard and lemon juice and, turning on the blender, gradually pour in the oil in a thin stream. The sauce will lighten noticeably. At the end, if the mass turns out to be very thick, you can add a little more water. Don't forget to adjust the taste for sweet and salty.

This lean mayonnaise can be stored in the refrigerator for up to 5 days.

Possible additives to lean mayonnaise that will enrich the taste of the sauce:

Cheremsha;

Dry herbs;

Fresh herbs;

Sunflower seeds, pumpkin seeds;