Everyone will probably guess that there are no animal products in vegetable mayonnaise. And herbal ingredients can be taken not only in raw natural form, variations are acceptable.
Pick your recipe
We need:
- seeds (sunflower seeds) 2 tbsp. l.;
- water - 1 / 3-1 / 2 st.;
- salt - 1 / 4-1 / 2 tsp;
- sugar / honey - 1 / 2-1 tsp;
- mustard / mustard powder - 1 / 2-1 tsp;
- vinegar / lemon juice / citric acid - 1 tsp. / 1 tbsp. l / 1 / 6-1 / 5 tsp;
- spices (optional - a pinch;
- vegetable oil (optional) - 1 tbsp.
This recipe (although there are seeds here) can easily master a 600 W submersible blender.
Prepare the seeds: they must be soaked for several hours. Raw foodists can germinate in a day or two, the rest is enough to rinse and hold in water for a couple of hours. After that, we grind the seeds with a small amount of water into a pulp such as liquid curd in a deep container. Add salt, sugar or honey, mustard or its powder, vinegar or lemon juice. If we are going to add citric acid, then we first dissolve it in a tablespoon of water. As spices, you can add dry or fresh garlic, dill, turmeric, black pepper, etc. Variations are almost endless.
Continue at full power (if it is an immersion blender, with the same nozzle with a knife), beat the mass, adding a little water if necessary, so that it looks like sour cream with 10-15% fat. It’s better not to overdo it with water, but we don’t need too much mass. And we begin to pour in a thin stream of oil, gently, so that the spray does not fly in all directions, and the free-standing container does not spin over. The mass will begin to increase in volume and thicken before our eyes. With stationary blenders, everything is clear, but the hand blender must be constantly moved up and down so that the oil does not remain on the surface.
In principle, vegetable mayonnaise is ready. If mustard powder was used in mayonnaise, then the mayonnaise needs to be set for at least a couple of hours for the mustard to reveal its sharpness and remove the bitterness.
Such mayonnaise is stored in a cool place (refrigerator, cellar, etc.) depending on the ingredients for 3-7 days, but you still need to remember that natural, raw has a pretty short life span. It is also likely that after some time you will notice how the oil began to exfoliate - stir vigorously enough with a spoon to correct this incident.
Cooking errors
If the mayonnaise is almost transparent, too much oil has been driven in. If it is too liquid, there is a lot of water or a little oil, or both.