Having a blender-chopper with a knife attachment, making mayonnaise without eggs at home is not difficult. With a minimum of products, time spent and effort, you get a tasty, ideal consistency emulsion-dressing for salads from fresh vegetables and herbs, a base for sauces such as tartar and gribiche.
Cooking time: 5 minutes. Number of servings: 10-15
Ingredients
- - vegetable oil - 140 ml;
- - milk - 70 ml;
- - sugar - 10 g;
- - wine vinegar - 10-20 ml;
- - lemon juice - 10-20 ml;
- - dry mustard, salt, hot pepper - to taste.
How to make homemade mayonnaise without eggs
1. An important rule is that the milk temperature should be at room temperature. Remove from the refrigerator in advance. The proportions, as a rule, are as follows: take two parts of vegetable oil (1 to 2) for one part of milk. Olive, corn, sunflower, grape seeds, pumpkin seeds, flax seeds and so on - at your discretion. Pour both liquids into a convenient container. Remember, the volume of mayonnaise without eggs will increase significantly.
2.Beat with an immersion blender for about 30-60 seconds. The composition instantly turns into a thick and evenly colored product. Now add flavor and aroma enhancers: wine vinegar, lemon juice or one of these ingredients. Stir, taste - a tonic note is required for this dressing.
3. Salt and throw in a little sugar for balance - continue circular movements, dissolving the grains.
4. Pepper. A mixture of peppers, black, cayenne or another, the dosage is arbitrary. While whipping, take a sample.
5. Pour in dry mustard or add regular creamy mustard, or in grains.
6. Stir one last time until all seasonings are evenly distributed; for storage, transfer to a clean container with a lid.
Use and serve the delicate eggless mayonnaise chilled. Bon appetit.
