Easy mayonnaise: a recipe with a photo

Recently, many began to follow their figure and health in general. In this regard, mayonnaise gradually began to disappear from the refrigerators, as one of the most harmful and high-calorie foods. He is replaced by refueling from olive or other types of oils. But what can I say: even 15% of sour cream is much more useful than the purchase of mayonnaise. And, as for calorie content, there is probably no more harmful product.

Benefit and harm of mayonnaise

On average 100 g of purchased mayonnaise accounts for about 600 kcal. Therefore, in one teaspoon, which holds about 15 grams - about 90 kilocalories. As for energy value, more than 95% of them are fats, and the rest is proteins and carbohydrates. Of course, there are ways to reduce the caloric content of this mayonnaise, but not more than a few calories. For this you can mix it with yoghurt or sour cream. But what if your family members can not refuse mayonnaise at all? In this case, it is necessary to resort to homemade cooking of mayonnaise as an easy and useful product.

There are a lot of different recipes. If you want, those who are seriously engaged in the procedure of losing weight, can find home light mayonnaise, a recipe for "Dyukan." But in this case there is a chance not to get the desired result, as the taste of the product will resemble anything, but not the one to which you are accustomed to using mayonnaise. But its advantage is that the caloric content of one spoon can be only 25 units.
So, let's consider several recipes for light and tasty mayonnaise cooked at home.

"Vegetarian" mayonnaise

For its preparation, only three basic ingredients are needed, taken in equal quantities: soybean, sunflower and olive oil. To them during the preparation will need to add lemon juice, salt and sugar. All products are mixed with a mixer at low speed or with a whisk until a uniform mass is formed.

As a result, we get mayonnaise easy and useful, since its caloric content will be much less than in the store. In addition, the distribution of proteins in such a product will be more correct, which is a plus for both the figure and the stomach.

Light Mayonnaise. Recipe without oil

For its preparation you will need chicken yolks. The complexity of this recipe is that you will have to work with starch, which will need to be gently mixed with standing water. In addition, we add vinegar, lemon juice and a pinch of salt.
Starch with water must be mixed gradually, while heating the mixture to a boil. Then it must be cooled and add all the other ingredients. Stir everything with a mixer.

The recipe for lean mayonnaise

For cooking light and lean mayonnaise you need one glass of wheat sifted flour, about eight tablespoons of olive oil, three teaspoons of salt, as much lemon juice and dry mustard. Also, you need to add three glasses of distilled water and two tablespoons of sugar.

Let's start cooking. In a deep bowl, pour out all the flour and add a few spoonfuls of water. Stir to make lumps, and add the remaining water. Now heat the mixture to a boil. It is very important to stir it constantly. While the mixture cools, mix lemon juice with olive oil, sugar and mustard. In the end, add salt. After mixing the ingredients, pour out the cooled flour and continue to interfere with the mixer. It should be a thick, homogeneous mass. That's all. Now you can enjoy delicious mayonnaise all year round, not denying yourself the pleasure, even during fasting.

Mayonnaise is light (prescription with photo). Phased cooking

First you need to prepare the mayonnaise-base. In a blender, whisk 100 ml of milk with 50 ml of vegetable oil. After the ingredients are whipped to a homogeneous emulsion, add half a teaspoon of mustard, a pinch of salt, half a teaspoon of sugar and a few drops of vinegar. Shake again until all ingredients are well mixed.

Separately prepare the additive. We take the remaining 200 ml of milk, pour one teaspoon of gelatin and leave it at room temperature. After the gelatin has swelled, put the mixture on a weak fire. Warm up, but do not bring to a boil.

After that, when all the grains of gelatin are melted, add a pinch of salt, sugar and mustard on the tip of the knife. Stir the mixture well and leave to cool. When both components of our mayonnaise cool down, whisk them in a blender to form a mixture with bubbles.

We send to the refrigerator for no more than half an hour. Then mix again in a blender until the mixture is structurally similar to sour cream. Put it in the refrigerator again until it is completely cold. Before use, stir the mayonnaise with a spoon. If it is too thick and resembles a jelly-like mass, it should be shaken again in a blender or a mixer.

Secrets of preparing homemade mayonnaise

In order to prepare a tasty and light mayonnaise at home, you need to know a few basic rules.

Rule one. Mayonnaise can not be stored in the refrigerator for longer than one week, as there are no preservatives in it, so the product can quickly deteriorate. This applies to those mayonnaise, in which there is no milk and eggs. In other cases, the product should be stored for no more than two days, otherwise the milk may become sour and begin to flake off.

Rule two. Home-made mayonnaise in milk can in no case be added to various salads from fish and seafood dishes. Otherwise, you risk poisoning.

The third rule. In mayonnaise with olive oil, you should add the product only the first pressing. The recipe, in which it is necessary to add several types of oils, does not recommend the use of their mixtures. That is, each type of oil is added separately.

Rule four. If you use oil at home during cooking, make sure it is at room temperature.

Having considered several recipes, we can say that home-made mayonnaise is an easy and useful product. But they should not be misused, since no single system of healthy food does not include the use of this product on a regular basis in their diet.