Eggless mayonnaise with green pea brine

It’s not difficult to make vegetarian mayonnaise without eggs by using the brine from canned peas. This sauce tastes no different from regular mayonnaise, although it is not as thick. But after spending several hours in the refrigerator, vegetarian mayonnaise begins to approach the thickness of regular mayonnaise.

Ingredients for a 450 g jar:

• cold refined oil - 300 ml,
  
• chilled green pea brine - 100 ml,
  
• sugar - 7 g,
  
• salt - 3 g,
  
• mustard - 10 g,
  
• fruit vinegar - 7 ml.

Preparation will take about 5 minutes:

1. Sweeten and add salt to the brine. Add mustard.

2. Blend the mixture with a blender.

3. First, in small and then in larger portions, pour oil into the whitened mixture, all the time working with a blender.

4. Add fruit vinegar at the end.

5. Immediately after turning off the blender, the vegetarian mayonnaise will be runny.

It should be placed in the refrigerator for a couple of hours, after which the eggless mayonnaise will begin to thicken noticeably.

This sauce can be stored in the refrigerator for up to 5 days. It is perfect for dressing salads.Spread directly onto the bread, vegetarian mayonnaise creates a wonderful sandwich flavor. And seasoning with fresh herbs and garlic expands these possibilities.

Try it, bon appetit!