Be sure to watch our VIDEO RECIPE of Delicious Lean Egg-Free Mayonnaise, which we carefully prepared for you to make the cooking process easier and more understandable!

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With the beginning of Great Lent, my dears!
I bring to your attention an amazing recipe for a delicious lean homemade mayonnaise without eggs and without milk, on broth (brine) from canned green peas, beans or chickpeas. This brine is called aquafaba.
It's hard to believe, but mayonnaise on aquafaba turns out to be very tasty, almost indistinguishable in taste from delicious commercial mayonnaise.
In addition, its preparation will cost quite inexpensively and now you do not have to pour out the pickle from the peas: you opened a jar of peas, prepared a salad and seasoned it with mayonnaise made from pickle from the same peas. It's just the dream of any zealous housewife, so to speak - waste-free production!
And all these wonders of cooking became possible thanks to the discovery of the wonderful properties of aquafaba.
Aquafaba is protein. More precisely, vegetable protein. Yes, yes, you heard right, it turns out that you can replace egg white with a decoction of legumes, it has similar properties and just beats just fine. In front of your eyes, from a seemingly nondescript liquid, when whipping, a thick head of foam is formed, which is very similar to whites whipped into foam. At aquafaba, you can make not only vegetable mayonnaise, but also ice cream, meringues / meringues, pasta cakes, icing for cakes, add to baked goods ... the scope for imagination is simply huge!
Such mayonnaise can be an excellent substitute for classic mayonnaise, and it is prepared without mustard, which makes the mayonnaise only tastier and there is no excess bitterness. I cook such a homemade lean mayonnaise in olive oil, it turns out with a slight bitterness in taste, not everyone will like it, you have to get used to it. But if you want the mayonnaise to be as healthy as possible, then replacing refined oil with olive oil will make mayonnaise a 100% natural product. Also, it is advisable to use a decoction of chickpeas or white beans, cooked at home, instead of canned legumes - this is also the maximum benefit. I usually boil chickpeas, cool the broth, pour it into silicone molds and freeze it in portions. Then I put it in a bag and put it in the freezer. As needed, I take out a portion of frozen aquafaba, reheat it over low heat so that the aquafaba is completely defrosted, and prepare mayonnaise.

Cook with joy and keep your meals healthy! I wish you an easy post to save your soul!

Every time you buy mayonnaise in a store, you need to try to closely monitor its quality and composition, because during the preparation of this product, not the most useful additives are used, which are designed to enhance its taste and increase the shelf life. You can easily prepare one, but many are confused by one snag: in most homemade mayonnaise recipes, raw eggs are used. But mayonnaise can be made without them, but take milk as a base. Such mayonnaise turns out to be very thick, greasy, it is prepared in a matter of minutes, and most importantly, there will be complete confidence in its naturalness. It can be safely given to children, used for dressing salads and when cooking meat. It is very convenient that by adjusting the amount of sunflower oil, you can get a sauce of the desired consistency and independently change its taste. Egg-free homemade mayonnaise should not be refrigerated for more than a week.

Recipe Information

Cooking method: whipping with a blender.

Total cooking time: 5 minutes.

Servings: 450-500 ml.

Ingredients:

• milk 3.7% fat - 150 ml
• sunflower oil - 300 ml
• salt - 3/4 tsp
• Russian mustard - 2 tsp
• granulated sugar - 1/2 tsp
• citric acid - 1/4 tsp

Preparation

Note to the hostess:

• For homemade mayonnaise, it is best to use chilled milk. Mayonnaise thickens faster with cold milk than with warm milk.

By popular demand, we offer you our recipe for homemade vegetarian mayonnaise. In order for the mayonnaise to turn out delicious, first of all, take a good mood. Everyone knows that any dish prepared without the mood is not so tasty.

1. Sour cream - 250 gr.
2. Turmeric - ¼ teaspoon
3. Black salt ¼ teaspoon

Mix all the ingredients well and the mayonnaise is ready.

Recipe 2: Vegetarian mayonnaise with flour

• Water - 1.5 cups;
• Flour - 6 tablespoons;
• Sugar - 1 tablespoon;
• Salt - 1.5 tsp;
• Mustard powder - 1.5 tsp;
• Sour cream - 2 tablespoons;
• Citric acid - ¼ tsp;
• Vegetable oil - 100 g;
• Ground black pepper;

Pour 1.5 cups of cold water into a saucepan, add 6 tbsp. flour and stir well to completely dissolve the flour. Place the saucepan over low heat and stir continuously until the mixture thickens. Remove from heat and refrigerate, the resulting mass should not remain warm.

Add sour cream, salt, sugar, mustard powder, citric acid (previously dissolved in 3 tablespoons of water), on the tip of a knife, black ground pepper and beat in a blender for five minutes using the mixing attachment, photo is attached.

Since the mayonnaise is thick enough, a regular whisk is not suitable. Then, while continuing to beat, pour in the vegetable oil in a thin stream. Continue whisking the mayonnaise for another five minutes.

If you want to give the mayonnaise a nice yellow color, add ¼ tsp while cooking. turmeric.

And if you like garlic-flavored mayonnaise, then we suggest adding 0.5 tsp. asafoetids.

Mayonnaise can be stored in refrigerators for 3-4 days in a sealed container.

Cooking time - 15 minutes (excluding cooling time)

Recipe 3: Homemade vegetarian mayonnaise without eggs and sour cream

Let's make homemade mayonnaise, which can be used in salads, added to soups, or simply spread on bread 🙂

For the preparation of mayonnaise, we take this:

- sour cream 250 gr.
- salt 0.5 tsp
- black salt 0.5 tsp
- black pepper 0.3 tsp
- asafoetida 0.3 tsp
- sugar 1 tablespoon
- mustard 0.5 tsp
- turmeric 0.3 tsp
- vegetable oil 2-3 tablespoons

Asafoetida and black salt are very important in this recipe, they cannot be replaced here ...

Mix all the ingredients. The mayonnaise is ready!

Recipe 4: vegetarian milk mayonnaise

This mayonnaise turns out to be thick, tasty, real, and most importantly natural. And the lean option can be made by replacing cow's milk with soy milk. And it is prepared in a matter of minutes, now you will be convinced of this.

• 300 ml. unscented sunflower oil
• 150 ml. milk (cool)
• 1 tbsp. a spoonful (as little as possible) of prepared mustard
• ¾ teaspoon salt (or to taste)
• 2-3 st. tablespoons of lemon juice (or vinegar)
• ½ teaspoon sugar (optional)
• spices (optional)

How to make homemade mayonnaise without eggs:

Advice: If suddenly your mayonnaise does not thicken, just leave it alone for a few minutes, and then beat again with a blender. Everything should work out!

1. Now it remains to add sugar and spices. Or you may not add it - it will still be very tasty.

This amount of products will make 0.5 liters of delicious mayonnaise, which you can prepare in 5 minutes, and can be added to other salads, served with vegetarian snacks, or simply spread on bread.

Advice: Milk should be cool (cold), warm milk may not work. And more - you need to whip with a submersible blender!

Recipe 5: Lean Mayonnaise Without Milk and Eggs

The mayonnaise prepared according to this recipe is suitable for vegetarians and those who are fasting.

Composition:
Mustard - 1 tsp
Lemon juice - 2 tablespoons
Vegetable oil - 100 ml
Salt - 0.5 tsp
Sugar - 0.5 tsp
Water

The main ingredients of vegetarian mayonnaise are mustard and refined vegetable oil, so it is suitable for almost any diet and nutritional restriction.
To start preparing lean mayonnaise, add a few drops of vegetable oil to a spoonful of prepared mustard and mix well with a whisk.

Then add a few more drops and repeat the procedure. With each next time, you can add a slightly larger portion of the oil, the main thing is not to overdo it: if there is a lot of oil, the mayonnaise will stratify and it will be impossible to fix it.

The more oil is added, the thicker the mass becomes, when the mayonnaise becomes very thick, add salt, sugar and lemon juice to it. After adding lemon juice, the mixture will turn significantly white. Then repeat the procedure of adding oil again until it is finished.

The finished mayonnaise turns out to be quite thick, therefore, for use as a salad dressing, it should be diluted with boiled water to the desired consistency.
The amount of sugar, salt, and lemon juice when re-making the lean mayonnaise can be adjusted to taste.

Probably not worth saying that purchased products cannot be compared with those prepared at home. Even if such a comparison is made, it will not be in favor of store products. Various preservatives, additives, thickeners and everything that is not useful for our body is contained in the mayonnaise from the package. Having prepared the sauce without eggs yourself, you will know exactly what it consists of.

If you doubt that egg-free mayonnaise will taste different from the original recipe, you are mistaken. The result depends entirely on the spices included in the composition. Add more mustard and it will become spicier. Lemon juice will make it sour. And adding more sugar, you get a slightly sweet sauce. By "playing" with the volumes of the ingredients, you will get a mayonnaise that satisfies your taste preferences.

Attention: for making mayonnaise "home » a prerequisite is the presence of a mixer or blender with a whisk attachment.

To create egg-free mayonnaise you will need:

1. 100ml of milk;
2. 200ml of sunflower oil;
3. 1 tsp soft mustard;
4. 0.5 tsp salt;
5. 2 tbsp granulated sugar;
6. turmeric for color (to taste).

Photorecipe for mayonnaise (step by step)

Let's do some preparatory work. Let's get the milk out of the refrigerator in advance. Dairy product and sunflower oil should be at about the same temperature.

Advice: in summer heat, be sure to check the expiration date on milk. Better if it is more than a week. Remember, the sauce will stay in your fridge for a while.

We take out a tall glass. A container from a blender will work well. Pour milk first, then sunflower oil.

Advice: you can replace sunflower oil with 100 ml of olive oil and 100 ml of sunflower oil.

Beat with a mixer or blender. We drive the whisk up and down. A homogeneous white mixture should form.

Pour in the rest of the ingredients: salt, sugar, mustard.

You can add ready-made mustard or make your own from dry powder.

Until recently, I always bought mayonnaise at the store. Of course, I knew that I could cook it myself. But for some reason this process seemed incredibly complicated: it is imperative to pour in the oil drop by drop, the beating does not stop for a second, not to mention the fact that you need to use raw eggs. And I didn't like the prospect with eggs very much. Can't you cook without eggs? - I asked a question. It turns out that you can, although the mayonnaise will turn out to be atypical. Rather, a mayonnaise-style sauce. So for the first time I made mayonnaise without eggs from milk and sunflower oil at home.

I really liked the taste. And it prepares quickly, literally in a minute, the main thing is to observe the necessary proportions. Now I constantly make such mayonnaise without eggs, try it too, you will definitely not regret it.

Ingredients

• milk 3.4% 100 ml
• sunflower oil 200 ml
• hot mustard 0.5 tsp
• salt 0.25 tsp
• sugar 0.25 tsp
• lemon juice 1 tbsp l.
• vinegar 9% table 1 tbsp. l.

Homemade mayonnaise recipe without eggs with a blender

1. 
   I pour milk and sunflower oil into a suitable container. For convenience, I use the bowl that came with the blender. It has divisions, and when making homemade mayonnaise, it is very important to observe the proportions.
2. 
   I insert the hand blender into the bowl all the way to the bottom.
3. 
   I turn it on at medium speed, without moving the nozzle. The blender itself will gradually grab more and more new portions of milk. The result is a thick white mass.
4. 
   I pour in salt and sugar
5. 
   I add mustard.
6. 
   Freshly squeezed lemon juice.
7. 
   And table vinegar.
8. 
   I punch everything again with an immersion blender for a few seconds. You just need to achieve an even distribution of all the added components. The color of the mayonnaise will turn slightly creamy.
9. I will definitely taste it, you may need to add a little more salt or lemon juice. However, it is still too early to judge the final taste of the homemade mayonnaise. He must stay in the refrigerator for at least 2-3 hours.

On a note:

• when preparing mayonnaise without eggs from milk and sunflower oil, remember the proportions of the main ingredients - 1 part milk and 2 parts butter,
• if after a minute of beating the mass is liquid, add a teaspoon of sunflower oil until the consistency of the mayonnaise is as needed, and vice versa, if the mixture is thick, pour in a little milk,
• citric acid crystals can be used instead of lemon juice,
• This homemade mayonnaise does not contain any preservatives, so you should not store it for more than 4 days.