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Lean mayonnaise

  • Nutrition Facts
  • Calories: 401
  • Protein: 0.1
  • Fats: 40
  • Carbohydrates: 7

    Today, friends, our hero is lean mayonnaise at home. The sauce is more popular than which is difficult and even impossible to find. Everyone eats with mayonnaise: pasta, sandwiches, dumplings, lavash and everything in general, everything that has enough imagination. But we are all used to buying mayonnaise in the store. Now, for the sake of fairness, it should be noted that there are a great many mayonnaises from the usual "Provencal", olive, on quail eggs to the most trivial based on sunflower oil and chicken eggs.

    Lean mayonnaise and its recipe seem to stand apart because in its composition there is essentially no main classic ingredient - eggs. It will be very interesting to talk today not only about the recipe itself, but also about its subtleties, but for now a little history.

    The history of mayonnaise

    The well-known mayonnaise is a cold sauce made from vegetable oil, yolks and mustard with the addition of vinegar, salt and sugar. The homeland of this sauce is the island of Mallorca in the Mediterranean Sea. As for the name, according to culinary experts, it comes from the word "yolk", which in French sounds like "moyeu". Mayonnaise is often associated and even identified with aioli sauce.

    Other experts argue that where olive oil and eggs have been, there has always been a sauce of these two ingredients. Whether it is true or not, and where the mayonnaise came from, is not as important as its amazing fresh taste is. Moreover, today we are preparing not a simple homemade mayonnaise, but a lean one and we are offering you its recipe right now.


    • Mustard - 2 1⁄2 tsp
    • Flour - 1⁄2 tbsp.
    • Water - 300 ml
    • Salt - 1 1⁄2 tsp
    • Sugar - tbsp
    • Lemon juice - 2 tablespoons
    • Olive oil - 4 tablespoons


    1. Let's prepare the products.

      Let's start by preparing the necessary ingredients

    2. Pour flour into a saucepan, pour 100 ml of water.

      Put flour into a ladle and pour about 100 ml of water into it

    3. Stir until the ingredients are completely combined and the lumps disappear.

      Mix everything well until the lumps dissolve

    4. Put the saucepan on low heat and stirring, we will brew the flour mixture until a thick state is achieved.

      When we cope with the lumps and put the ladle on the fire and brew the flour in water until thick

    5. Put the mustard in a separate container, add sugar and salt. Add olive oil and lemon juice.

      In a separate bowl, mix the mustard with sugar and salt

    6. Use a blender to beat the ingredients.

      We thoroughly interrupt the future lean mayonnaise, which we cook at home, with a blender

    7. Fill in the remaining water (200 ml) without turning off the blender. We will add the brewed flour mass in parts, continuing to beat everything with a blender. After about a minute of whipping, the mayonnaise is ready.

      Add another 200 ml of water without stopping whipping for another 2 minutes and woo a la - lean mayonnaise without eggs is ready

    8. Transfer the finished mayonnaise to the gravy boat, serve it to the table. The consistency of the mayonnaise can be adjusted as desired with the amount of water.

      We spread the sauce and serve. If the sauce seems to be thick, add a little water and whisk again

    The benefits of the dish

    Homemade lean mayonnaise is hardly a healthy food recipe. But for that, the amount of fat contained in it is incomparably less than in the classic version. So using this sauce, you can gain extra pounds without risk. As for the taste, in my opinion, ordinary mayonnaise is much more aromatic and tastier. We hope today's review was useful and you will be happy to please your loved ones with a wonderful sauce and an equally tasty main course. We are waiting for your recipes and suggestions. Let's be friends - cooking together is fun and exciting. Your HozOboz!

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