Mayonnaise without oil at home. Dietary mayonnaise at home. Soy-based mayonnaise sauce

Currently, many people are inclined to introduce dietary products into their diet, and this step is completely justified, since a diet with a predominance of excessively fatty foods will undoubtedly be harmful to health, and can lead to the onset of many diseases that might not have manifested themselves with a balanced menu.

In light of the above, how to prepare homemade dietary mayonnaise, a recipe, I will give it, since many dishes are often richly seasoned with its industrial analogue, and this does not have a very good effect on health, and with frequent use of such a fatty product can cause negative phenomena from the body.

* first recipe based on yogurt.

The ingredients you will need are the following, I will list them: 200 grams of low-fat yogurt, a bunch of fresh basil, oregano, two teaspoons of mustard powder.

You need to add mustard powder to the yogurt and beat these ingredients using a blender. After which it is recommended to add pre-chopped oregano and basil, and then carefully mix everything until smooth. This version of mayonnaise would be quite appropriate together with vegetable salads.

* second recipe.

As for the ingredients, you will need to cook four chicken eggs and get only the yolks, 200 grams low-fat cottage cheese, the same amount of yogurt, a couple of teaspoons of mustard powder, and a pinch of salt.

It is recommended to grind chicken yolks using a regular fork, mix them with cottage cheese and pour yogurt over this mass, then add mustard powder and gently beat all ingredients until smooth. It can be served with salads and can also be used to make sandwiches.

* recipe third.

To prepare this version of dietary mayonnaise, you will need 200 grams of cottage cheese, and you should use its low-fat version, then two tablespoons of light yogurt, a small amount of ground black pepper, 5 g of mustard powder and the same amount of lemon juice, as well as a couple of boiled yolks.

To begin with, it is recommended to mix cottage cheese with yogurt. Then you should grind the yolks with lemon juice, they should become slightly discolored, after which you need to pour mustard powder into them, and only then combine all the ingredients together. You can add this dietary mayonnaise to any vegetable salads, replacing the store-bought equivalent. It must be stored in refrigeration chamber.

* recipe four.

From necessary ingredients you will need products such as: a standard pack of low-fat cottage cheese, a teaspoon of ground black pepper, twice as much mustard powder, one hundred grams of applesauce, but it should be without added sugar, salt to taste.

To prepare this version of the sauce, you should combine applesauce with cottage cheese, and stir well so that there are no lumps left in the mass; for this purpose, you can use a blender. After which you need to add all the remaining ingredients and mix the composition thoroughly, you can serve it with salads, and store, of course, in the refrigerator for no more than five days.

You can prepare dietary mayonnaise based on vegetable oil, and the sauce will be higher in calories than with yogurt, but, nevertheless, its energy value can be adjusted. So, here's the recipe.

*recipe for mayonnaise with vegetable oil.

So, as for the components that will be present in this sauce, they are as follows: 300 milliliters of vegetable oil, of course, it is best to use olive oil. Next, you will need half a glass of skim milk, one hundred grams of already prepared mustard, as well as three chicken yolks, but they must be raw.

Place all the ingredients in a blender and beat everything until smooth, the mass should thicken a little and turn white, at this point you can judge that the mayonnaise is ready. Of course, there is no need to say that this option is dietary in terms of calories, but, on the other hand, it does not contain all kinds of preservatives and dyes, in this regard it is much healthier than store-bought.

To achieve its dietary properties, you simply need to reduce the olive oil content. This sauce will complement vegetable salads well, and is also suitable as a seasoning for other main and first courses. Conclusion Bon appetit and be healthy!

How to make diet mayonnaise at home. Recipe based on cottage cheese

The simplest and affordable recipe- based on low-fat cottage cheese. An excellent source of protein - cottage cheese - is necessary for everyone, but especially for those who go to the gym. Curd fitness mayonnaise is not only tasty, but also healthy.

The main secret is choosing the right one dairy product. It should be soft, without grains, otherwise the sauce will not be as tasty.

This sauce (2-3 tbsp) combined with boiled eggs (2-3 pcs) is an ideal after-dinner snack!

Ingredients:

• boiled yolk - 1 pc.
• low-fat cottage cheese - 150 grams
• mustard - 1 teaspoon
• salt - to taste
• water - 2-3 tbsp.

Preparation:

1. Boil the egg. Separate the yolk from the white.
2. Beat the cottage cheese with a blender, adding a little boiled water. The result is the consistency of thick sour cream.
3. Add to curd mass yolk and mustard, salt, pepper and beat thoroughly again. If the cottage cheese is without sourness, then you can add 1-2 drops of lemon juice.

Dietary mayonnaise at home recipe.

There are a large number of mayonnaise sauces, and they are fundamentally different in composition and shelf life from industrial mayonnaise. It is important to remember that you cannot cook baked goods with homemade mayonnaise; it will simply separate. Genuine mayonnaise is a cold sauce intended exclusively for dressing or as a sauce for ready-made dishes.

Due to the increased popularity of healthy eating and the desire of many to lose weight, cunning manufacturers have created a surrogate, calling it dietary mayonnaise. Essentially, it's just a chemical cocktail. But manufacturers position it as useful and natural product. Many people fall for this trick because, unfortunately, they have a very limited understanding of healthy eating in general. It can be assumed that the calorie content of dietary mayonnaise was reduced during production by reducing the content of animal fat, that is, egg yolk. Taking into account the fact that egg powder or soy lecithin have been used instead of yolks for a long time. Manufacturers also reduce fat content by reducing the proportion of oil in the sauce. But in this case, mayonnaise sauce loses not only its taste and consistency.

But even here the producers found a way out. Gelatin, pectin, a variety of emulsifiers and glutamates, flavorings and milk concentrates are used. Flavor enhancers or glutamates are the most harmful thing in industrially produced mayonnaise. They are addictive, and healthy food, even the healthiest without them, seems bland and tasteless. You can easily conclude that regularly consuming diet mayonnaise purchased in a store will not give you the results you expect. And you are guaranteed to get health problems and sagging sides.

But for mayonnaise lovers, you can make dietary mayonnaise at home. How to prepare diet mayonnaise? Let's look at several recipes for dietary homemade mayonnaise.

Since the modern housewife has a lot of things to do, it is unlikely that anyone will perform Sisyphean labor without knowing about the expediency of such events. Many more are sure that dietary mayonnaise created at home is not so tasty and it is unknown how it might behave, for example, in “Herring under a fur coat.” In case it separates or turns out to be too liquid, which will affect the appetite appearance. In general, it’s much easier to buy the usual sauce in the supermarket and not worry about anything when guests of honor are on the doorstep.

On the other hand, this may be a discovery for some, but what is offered on the shelves of your favorite supermarkets does not fit in with the concept of “proper nutrition.” After all, the “yummy” contains preservatives, emulsifiers, stabilizers, antioxidants, dyes, and egg and butter substitutes as the main ingredients. Moreover, this cannot be fed to children, and some of them, upon returning from school, while their mother is not looking, instead of the hated borscht, spread a thick layer of the delicacy on bread and gobble it up on both cheeks.

So, taking into account the subtleties of product production, there is only one conclusion: any mayonnaise made at home is dietary. The body will only benefit from it.

Mayonnaise pp recipe dietary. Mayonnaise without oil

A recipe for homemade diet mayonnaise may well eliminate the main source of calories - vegetable oil(100 g of fat contains about 900 kcal). So to cook for real diet sauce, take boiled yolk (1 pc.), about 1 tsp. mustard, 100 g liquid cottage cheese.

Mash the yolk, add mustard and mash them well. Then add liquid curd in small portions and beat until completely smooth. Salt and season the sauce to taste.

Video How to make diet mayonnaise at home

Self-prepared mayonnaise tastes just as good as store-bought mayonnaise. But it does not contain harmful carcinogens, flavoring additives, stabilizers and other “nasties”. I offer 6 recipes for traditional, dietary and even Lenten sauce.

Of course, even homemade mayonnaise is not a dietary product. But if you still don’t have the opportunity (or desire) to refuse this sauce, it’s better to make it yourself.

General cooking rules

Sometimes you can’t make mayonnaise at home, even if you strictly follow the recipe. But there are recommendations on what and how to do.

The cooking technique is usually the same:

• you need to choose homemade, fresh eggs;
• only yolks are used, the white should not get in;
• all ingredients for the sauce should be at the same temperature;
• the churning container must also be preheated to room temperature;
• the products must be beaten one at a time, always starting with the egg yolks, and only then gradually add the rest;
• the yolks are beaten until white;
• vegetable oil is always the last, it should be introduced literally according to Art. spoon, each subsequent one only after 100% stirring of the first;
• You need to beat at low speed, you can do it manually, and only at the end, when the vegetable oil is poured in, should you increase it.

And remember, homemade mayonnaise does not last long. It must be consumed within 24 hours.

Recipe No. 1. Traditional

To prepare the classic sauce, prepare:

• vegetable oil - 120 ml;
• raw eggs - 2 medium;
• vinegar 9% - 3 ml;
• salt;
• sugar.

Beat the eggs at low speed, add sugar and salt. When the mixture turns white, you can pour in vinegar, and then gradually add oil.

Recipe No. 2. With lemon

Table vinegar can be replaced with lemon juice.

Product proportions:

• vegetable oil – 0.2 l;
• lemon – 1 pc.;
• chicken egg – 2 pcs.;
• salt;
• sugar;
• mustard (optional) – 5 ml.

Standard preparation

Recipe No. 3. Provencal

This sauce will have more rich taste. To prepare it, prepare:

• vegetable oil – 0.2 l;
• Dijon mustard – 5 ml;
• egg – 2 pcs.;
• salt;
• sugar;

• wine vinegar (3%) – 15 ml.

The preparation is classic.

Recipe No. 4. Mayonnaise "Light"

Finally, we move on to more dietary recipes for making mayonnaise.

Ingredients:

• olive oil– 100 ml;
• sour cream 15% – 100 ml;
• juice of 1/2 lemon;
• egg – 3 pcs.;
• salt;
• sweetener or 5 g sugar.

Attention. In this recipe you need to boil the eggs. Mash the yolks with a fork with salt, sugar and juice, mix with sour cream and beat into a thick mass. And then gradually, without ceasing to beat, add vegetable oil.

Recipe No. 5. Diet mayonnaise

It's more like a sauce that can replace mayonnaise. But it tastes really very similar to it.

• natural yogurt – 150 ml;
• egg – 1 pc.;
• juice of 0.5 lemon;
• mustard – 1 tsp;
• ground pepper (black) – on the tip of a knife;
• salt.

Boil the egg, mash the yolk with spices and juice. Add yogurt, stir until smooth, and then whisk a little so that the mass rises slightly in volume.

Recipe No. 6. Vegetarian mayonnaise

An excellent option for vegetarians or fasting people.

For lean mayonnaise you will need:

* potato starch– 40 g;

* vegetable oil – 100 ml;

* vegetable broth– 100 ml;

* juice of 0.5 lemon;

* mustard – 5 ml;

* sugar - 0.5 tsp;

Mix half of the cold broth with starch, heat the rest so that you can still dip your finger in it (up to 40 degrees). Pour a portion of starch into it in a thin stream. Stirring the broth constantly, continue heating it until it begins to thicken.

Cool the mixture and mix with the rest of the ingredients except the butter. Whisk the sauce, gradually adding vegetable oil.

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Try to make your own lean homemade mayonnaise at home, and you will definitely get it tasty, light, low-calorie and dietary. With proper skill, you will learn how to make it thick. Mayonnaise can be lean and vegetarian if you replace natural milk in the recipe with soy milk The recipe for making mayonnaise at home is very simple. Mayonnaise can be prepared either in a blender or with a mixer. It is also acceptable to whisk mayonnaise, but this is a little more difficult.

Ingredients for making homemade mayonnaise:

1 cup unflavored sunflower oil or olive oil ½ cup cold or cool milk (natural or soy) ½ - 1 tbsp. spoon of French or Dijon mustard ½ teaspoon salt (or to taste) 2-3 tablespoons lemon juice (in extreme cases, can be replaced with vinegar) 1/2 teaspoon sugar (can be replaced with honey) spices (to taste)

How to make homemade mayonnaise without eggs:

How to make homemade mayonnaise? Start by mixing milk and butter in a special bowl for mixing ingredients. Beat the mixture for homemade mayonnaise with a mixer or in a blender (it is better to use a submersible). Beat for a few seconds until a homogeneous mass is formed. Add salt, mustard (French mustard first grind in a mortar) lemon juice and continue to beat homemade mayonnaise without eggs with a mixer or blender at high speed. A blender is preferable, since it gives a very high whipping speed and not only beats, but also crushes and excises all the components of the mixture, which is very good for making mayonnaise at home. The mixture will begin to thicken. You can leave it at home lean mayonnaise stand, and then beat again, then it will definitely thicken. Now is the time to add sugar and spices to our homemade diet mayonnaise, if you decide to add them. If you decide to leave it as is, that is, you want the mayonnaise to be low-calorie and light , then your mayonnaise is ready. Bon appetit!

Initially, mayonnaise consisted, of course, only of natural ingredients, because at the time of its invention no artificial additives existed yet, so it was possible to assess the benefits or harms of this sauce without any problems by simply re-reading the recipe. The greatest difficulty at present is the opacity of the mayonnaise manufacturing process itself and the artificial origin of some substances in its composition. And the manufacturers themselves do not strive to reveal all their cards: partly to keep the secret of preparation secret, partly so as not to frighten the buyer by listing obscure additives, such as dyes, stabilizers, preservatives and other things. Responsible companies strive to reduce the mass fraction of such components in their product, emphasizing its naturalness, but this does not have the best effect on the price, while frankly cheap mayonnaises obviously contain more additives that improve the taste, smell and appearance of the sauce.

Based on old cookbooks, you can find out with reasonable certainty what mayonnaise was originally made from:

• egg yolk;
• vinegar;
• vegetable oil;
• salt;
• pepper;
• additional ingredients: lemon, mustard, sweeteners.

In Europe, they prefer to add olive oil and a little pureed mustard to mayonnaise, while in more eastern and colder countries they use sunflower oil and mustard oil instead. Based on these basic components, nutritionists analyze the effect of mayonnaise on the human body, since it is simply impossible to assess the impact of hundreds of types of store brands. Established doctors believe that the harm of mayonnaise in diabetes is somewhat overestimated in the sense that it is not it itself that poses the danger, but an imbalance of fats in the diet and excessive calorie consumption, because this product is very fatty and high in calories.

According to research by the Ministry of Agriculture, the greatest threat to health is the calorie content of classic mayonnaise, reaching 700 kcal per 100 grams. product.

The reason lies in the very large number vegetable fats contained in the sauce, as well as in egg whites, which is why mayonnaise is almost equal to pure sunflower oil in this indicator. Now, if we remember the restrictions that any diabetic diet imposes on the patient’s diet, we can draw a simple but important conclusion that mayonnaise for diabetes is only possible in very rare cases and in very small portions. This means no meat under mayonnaise or classic winter salads, like Olivier, should never be consumed by people with diabetes.

In recent years, many have become advocates of proper nutrition. Accordingly, you had to sacrifice the taste diversity of fast food and fall in love with simple food without additives. However, the recipes for various dishes are being improved and modern cooks have developed dietary mayonnaise.

This product, consisting of vegetable oil and eggs, is now fashionable to prepare from more suitable ingredients for proper nutrition.

So the new sauce is based on natural yogurt, low-fat sour cream, kefir and even cottage cheese. A famous cuisine Dukan offers homemade mayonnaise without the use of vegetable oil and with a minimum of dairy content.

It is a mistake to believe that olive oil is more dietary than sunflower oil and therefore it is supposedly the most suitable for making homemade mayonnaise. In fact, both types of oil contain 884 calories, which is obviously not very good for your figure. The least high-calorie amaranth oil, which contains only 736 calories.

At the same time, a mayonnaise recipe using such an ingredient will have a negative impact on your budget, because its cost is several tens of times higher than the cost of a regular sunflower analogue. You don’t have to give up using vegetable oil in principle when preparing mayonnaise, provided that you change the proportions of the ingredients from the classic recipe.

Various natural herbs and spices unusually diversify the taste of the usual sauce. And extraordinary creamy taste homemade sauces will be low-fat (20%) hard cheese. In any case, dietary mayonnaise is one of the most delicious and familiar sauces that will completely change your idea of proper nutrition.

Thick mayonnaise
You will need:

• 1 hard-boiled yolk
• 1 teaspoon mustard
• 100 gr. very soft pasty cottage cheese

Start making mayonnaise at home by grinding the yolk and mustard in a blender. Then gradually add cottage cheese one tablespoon at a time. When the mass becomes homogeneous, add a little salt and spices (optional).

Yogurt mayonnaise
You will need:

• a bunch of any greenery
• 1-2 teaspoons mustard
• 150 ml natural yogurt

The mayonnaise recipe is very simple, and as a result you will get a liquid salad sauce. Grind fresh herbs in a blender. Parsley, dill, basil, cilantro, oregano, etc. are suitable. You can even use spinach, which will hardly be noticeable in the sauce. Gradually, without stopping whisking, add yogurt and, finally, mustard into the container. Homemade mayonnaise is ready.

Sour cream mayonnaise
You will need:

• 250 ml low-fat sour cream
• 80 ml vegetable oil
• 1 tbsp. spoon of lemon juice
• 1 teaspoon each apple cider vinegar, mustard and honey
• salt, turmeric and ground pepper- taste

A special feature of this dietary mayonnaise is the use of a small amount of any vegetable oil. In a deep container, mix lemon juice with sour cream. After 15 minutes, add spices, apple cider vinegar, honey and mustard to the mixture.

Beat at low speed with a blender or mixer until smooth. Next, according to the homemade mayonnaise recipe, add vegetable oil in a thin stream, without stopping whisking the whole mass. In 1-2 minutes the sauce will be ready.

Curd mayonnaise
You will need:

• 4 boiled egg yolks
• 1-2 teaspoons mustard
• 200 gr. natural yogurt and low-fat cottage cheese

With this mayonnaise recipe you will get a large amount of sauce. Therefore, you will have to cook in a fairly large and deep container. Initially, mix the yolks and mustard until smooth. If you plan to store the sauce for several days, add a couple of teaspoons of lemon juice at this stage - a natural preservative. Now gradually add the cottage cheese and beat the mixture at low speed. Finally, gradually add the yogurt. The curd sauce is ready.

Kefir mayonnaise
You will need:

• 150 ml low-fat kefir
• 300 ml olive oil
• 3-4 raw yolks
• 2 tbsp. spoons of lemon juice
• 1 tbsp. spoon of honey and mustard
• salt and spices - to taste

Beat the yolks with honey, mustard, lemon juice, salt and spices in a blender. Separately, beat the kefir for a minute and gradually add it to the yolk-spicy mixture. Next, add olive oil to the homemade mayonnaise, continuously whisking the entire mixture at medium speed.

Dukan mayonnaise
You will need:

• 3 tbsp. spoons of natural yogurt and low-fat smooth cottage cheese
• 1 teaspoon mustard
• 5 drops lemon juice
• 2 boiled yolks
• sahzam, salt and spices - to taste

Using a blender, beat the cottage cheese until smooth. Add yogurt and beat again. Now add the yolks, sakhzam, lemon juice, mustard, salt and spices one by one. After a couple of minutes, the natural homemade sauce will be ready.

Homemade dietary mayonnaise. In a refrigerator

Let's look into the holy of holies of your home - your refrigerator. Despite your individual eating habits, you buy some products anyway. These are milk, bread, sugar, meat and various sauces. The most popular among the latter is mayonnaise. This is the best dressing for traditional Russian dishes, such as Olivier salad, Ukrainian borscht or dumplings. However, with such a sauce you can not only gain weight, but also cause serious harm to your health. This product contains a fabulous amount of calories, fat and simple carbohydrates. In fact, it is a fat bomb, a couple of spoons of which takes away significant portions from a person’s daily calorie intake. Mayonnaise is a product obtained from refined vegetable oil. Energy value is large, but there are no useful components at all. A small spoon will waste all your weight loss efforts. If the product is consumed by children, it can quickly lead to obesity, as well as other diseases. In particular, to vitamin deficiency. Therefore, more and more often, housewives are preparing homemade dietary mayonnaise to pamper their family and offer them useful alternative favorite product.

Homemade mayonnaise made from boiled yolks and sour cream. 6 secrets of perfect homemade mayonnaise

1. All ingredients should be at room temperature.
2. If you prepare mayonnaise using the eggs of domestic chickens, its color will be yellow. Moreover, the fresher the eggs, the richer the color. Eggs bought in a regular store will make light mayonnaise.
3. Prepare mayonnaise for sunflower oil or a mixture of olive and sunflower in a ratio of 1: 1, or better yet 1: 2 or 1: 3. If you use only olive oil, especially extra virgin, the sauce will be bitter.
4. If you add a little more oil than indicated in the recipe, the mayonnaise will turn out even thicker. This same method can be used to save the sauce if the mixture does not thicken when whipped. If, on the contrary, you want to make it thinner, then pour a little water into the sauce.
5. To diversify the taste of the sauce, you can add dried or chopped fresh garlic, ground black pepper, paprika or chopped dill. And the amount of salt can be changed to taste.
6. Ready-made homemade mayonnaise is stored in the refrigerator in a hermetically sealed container for no more than 4-5 days.

Store-bought mayonnaise, of course, is incredibly tasty and has a pleasant color and texture.

But it is far from being as harmless as it was on display in the old days.

If the product contains little fat, it means that it contains stabilizers and thickeners.

Manufacturers achieve an appetizing color by including dyes, and preservatives provide a long shelf life.

Therefore, many housewives have switched to home cooking and know how to make delicious mayonnaise at home.

We offer you a recipe for making such mayonnaise from milk and kefir.

The dietary method is suitable for anyone losing weight.

Ingredients:

• 0.95-1 l milk 0.5% (packaging)
• 0.5 l kefir 0%
• 1 egg
• 1 tsp salt
• 2 tbsp. lemon juice
• 1 tbsp. mustard
• 3-4 tbsp. vinegar 9%

How to prepare milk kefir mayonnaise:

1. Bring milk to a boil and turn off.

2. Add salt and pour in kefir.

3. Stir and wait 2-3 minutes.

4. Place in a colander lined with two layers of gauze.

5. Let the whey drain until you get something like this:

6. Beat the egg and lemon juice in a blender.

If you don’t eat raw eggs, you can make mayonnaise like this: large a raw egg prick at the blunt end and place in a pan of barely boiling water for 1 minute. This is how it is done in the recipe for a real Caesar salad for the sauce. Then beat further as written in the recipe.

7. Add the mixture from a colander and beat again at high speed until smooth and homogeneous.

8. Refrigerate for at least 3 hours.

This is what it should look like after the refrigerator:

9. Add 3-4 tbsp. vinegar 9%.

Who likes mayonnaise to be in small jars, like in Soviet times, put 4 spoons, but everyone has different tastes, so it’s better to mix and try with each new spoon.

10. Add 1 tbsp mustard, you may need less, also try.

11. If desired, you can add salt and ground black pepper to taste.

12. Transfer to a jar.

Your homemade mayonnaise is no worse than store-bought Provençal in jars from the distant 80s.

This amount of mayonnaise is enough for two large salads, for example, herring under a fur coat and Olivier salad for a festive table.

It’s also delicious to make eggplant rolls with cheese and garlic with it.

So, the first recipe... As the main ingredient, you can use the liquid that remains after opening the can. Will do white beans, red beans, corn and chickpeas. Just drain the water and then cook as indicated in the recipe instructions. If you don’t want to use canned food, you can boil the legumes yourself (take any type of beans, chickpeas or peas). After boiling them in the usual way, pour the water into a separate saucepan and simmer the broth over low heat until the volume is reduced by about 3 times. You should end up with a slightly viscous liquid that vaguely resembles egg white. That's all! Now you can start preparing lean mayonnaise.

Note: If you are preparing lean mayonnaise from canned corn, then do not add sugar to it! The liquid will already be quite sweet.

Print recipe

Lenten mayonnaise. TOP 3 best recipes

We will prepare lean mayonnaise without eggs, flour and, of course, milk. Making lean mayonnaise at home is as easy as shelling pears! We offer three best recipes With step by step photos And

Instructions

Pour the prepared liquid from the legumes into a separate container. If you made the decoction yourself, do not forget to cool it first.



Add sugar to the base for lean homemade mayonnaise. It’s better to add a little less of it and then adjust the taste.



Salt to taste.



Squeeze lemon juice into the mixture or use apple cider vinegar. It is advisable to use apple juice, but if there are no other options, a regular table one will do. Just take it a little less. Ah, lemon juice for lean homemade mayonnaise is perfect option.



Add mustard (preferably “European” - it is softer).



We begin to punch the future lean mayonnaise with a blender. We do this at low speeds. The liquid instantly turns white.



Gradually add vegetable oil (sunflower or olive), whisking continuously. At this stage, we switch the speed to medium.



We bring the lean mayonnaise to the consistency that suits us. The main rule: more oil - thicker the sauce. Of course, you want to achieve a thick, creamy consistency, but such mayonnaise will still be quite high in calories... Therefore, if you are making a dressing for a light vegetable salad, you can get by with less oil than indicated in the recipe.



We taste the mayonnaise and adjust the taste, adding, if necessary, sugar, salt, mustard or lemon juice... Pour the sauce into a jar and put it in the refrigerator to cool. This will make it a little thicker.



You can store lean homemade mayonnaise without eggs in the refrigerator for up to 5 days. It does not separate and is great for salads and other dishes.

Homemade mayonnaise.

You can make mayonnaise with or without eggs, or with milk, or even with brine from a jar canned peas. Such miracles! Try to prepare this delicate product in a couple of minutes and you will forget about the store-bought one.

If you don't have a blender or mixer, use a regular kitchen whisk to beat. It will just take a little more time.

Important! To prepare this sauce, all ingredients must be fresh and at the same room temperature.

Almost no one remembers the original recipe and taste of mayonnaise. But the original uses yolk, olive or sunflower oil, vinegar and mustard. All that is now on the shelves of supermarkets and mayonnaise sauce is hard to call. In the industrial production of mayonnaise sauce, “mutant” fats are used, simply trans fats, which only clog the blood vessels and the entire body as a whole. It is worth noting that a sauce can only be called mayonnaise if it has 80% fat content. If the fat content is 55 - 65%, then this is already an option for a salad, but everything below is already a dressing, simply dressing.

There are a large number of mayonnaise sauces, and they are fundamentally different in composition and shelf life from industrial mayonnaise. It is important to remember that you cannot cook baked goods with homemade mayonnaise; it will simply separate. Genuine mayonnaise is a cold sauce intended exclusively for dressing or as a sauce for ready-made dishes.

Due to the increased popularity of healthy eating and the desire of many to lose weight, cunning manufacturers have created a surrogate, calling it dietary mayonnaise. Essentially, it's just a chemical cocktail. But manufacturers position it as a healthy and natural product. Many people fall for this trick because, unfortunately, they have a very limited understanding of healthy eating in general. It can be assumed that the calorie content of dietary mayonnaise was reduced during production by reducing the content of animal fat, that is, egg yolk. Taking into account the fact that egg powder or soy lecithin have been used instead of yolks for a long time. Manufacturers also reduce fat content by reducing the proportion of oil in the sauce. But in this case, mayonnaise sauce loses not only its taste and consistency.

But even here the producers found a way out. Gelatin, pectin, a variety of emulsifiers and glutamates, flavorings and milk concentrates are used. Flavor enhancers or glutamates are the most harmful thing in industrially produced mayonnaise. They are addictive, and healthy food, even the healthiest without them, seems bland and tasteless. You can easily conclude that regularly consuming diet mayonnaise purchased in a store will not give you the results you expect. And you are guaranteed to get health problems and sagging sides.

But for mayonnaise lovers, you can make dietary mayonnaise at home. How to prepare diet mayonnaise? Let's look at several recipes for dietary homemade mayonnaise.

Mayonnaise without oil

This dietary mayonnaise at home will help us eliminate the main source of fat and calories - oil. After all, the caloric content of oil reaches 900 kcal per 100 grams. Rare cottage cheese will act as a textural base. 1 hard-boiled yolk, about 1 tsp. mustard and about 100 grams of runny curd.

Mash the yolk with mustard and slowly pour in the curd in small portions. Add salt to your taste.

Yogurt-based mayonnaise sauce

The basis of this mayonnaise sauce is pure yogurt. 1-2 tsp. Whisk the mustard together with 150 grams of yogurt. Add chopped various herbs and add salt.

Sour cream mayonnaise

This sauce contains: 80 purified vegetable oil and low-fat sour cream about 250 g. For a brighter taste, use a small amount of honey, less than a teaspoon of mustard and about 5 ml of lemon juice. Spices that work well include salt, turmeric and ground pepper. Add a small amount of apple cider vinegar if desired.

Pour lemon juice into the sour cream and let them sit for about 10-15 minutes. Then add mustard, salt, pepper and turmeric. Slowly pour in the vegetable oil. Mix everything until the sauce has a homogeneous consistency. Add apple cider vinegar if desired.

Cottage cheese mayonnaise

Mix 200 g each of cottage cheese and yogurt (fat content required), 1-2 tsp mustard. boiled yolks 4 pieces.

Mix the mashed yolks with cottage cheese and yogurt, add mustard. Mix everything until smooth and add mustard. If necessary, add salt and add a small amount of lemon juice.

Beat yogurt and sour cream in equal proportions until smooth. Add chopped herbs (oregano and basil are ideal) and mix well. Salt and pepper to taste.

Kefir-based mayonnaise

Kefir (necessarily not cold) 150 ml, 300 ml vegetable oil (preferably olive), 1-2 tsp. mustard, 1-2 yolks, 1-2 s. l. lemon juice and a pinch of sugar and salt.

Beat the kefir with a blender for a minute. Then add the yolks, beaten with salt, mustard and lemon juice. Continuing to beat, pour in the oil.

Soy-based mayonnaise sauce

200 ml soy sour cream and 300 g soy kefir, 1 tbsp mustard powder. l. and salt to taste.

Mix sour cream with mustard powder. Grind soy cheese with a fork, then put everything into a blender and mix until smooth.

Svetlana Markova

Beauty is like a precious stone: the simpler it is, the more precious it is!

Content

The nutritional system developed by the great French nutritionist Dukan has gained great popularity among those who want to become slim and in excellent physical shape. The famous doctor broke all stereotypes regarding the harmfulness of mayonnaise. How to prepare mayonnaise according to Dukan - the recipe for this sauce is not similar to the classic one, because it is not recommended to use vegetable oil for its preparation. One teaspoon of dressing will change the usual taste of the dish, adding new colors to it.

Differences between classic mayonnaise and Dukan mayonnaise

The use of dietary Dukan mayonnaise in the diet instead of the usual one for everyone delicious sauce from the store will give an absolutely amazing result. Externally, these products are very similar, but the slightly yellowish color and creamy consistency are the only things that make them similar. The differences between classic mayonnaise and Dukan mayonnaise are great. You can make a choice in favor of homemade diet sauce thanks to its following qualities:

• IN classic sauce includes the following ingredients: sunflower oil, egg yolk, vinegar, lemon juice, spices, mustard. The recipe for preparing Dukan mayonnaise eliminates the use of vegetable oil, replacing it with Vaseline and other more healthy products: cottage cheese, milk, yogurt or kefir.
• Only boiled egg yolk is suitable for dietary sauce.
• The calorie content of these products is also different. The sauce prepared according to Dukan's recipe contains a minimum of calories, it can be introduced into the diet while following a diet and losing weight. The store-bought product is high in calories and its frequent use can cause weight gain.
• Harmful substances. Products on supermarket shelves often include an impressive list of chemicals: flavorings, flavorings, but Dukan sauce eliminates the presence of harmful substances, the use of which can adversely affect human health.

How to make diet mayonnaise at home

Dukan nutrition is not a ban on one of the most beloved sauces of many people on the planet, but a reasonable alternative. It’s easy to prepare dietary mayonnaise at home yourself, necessary products can be found in your refrigerator. This sauce can be used when losing weight, it is tasty and harmless. To make dietary mayonnaise at home, you will need a little time and recipes with photos.

Dukan mayonnaise recipe

For each stage of the diet, a special principle of the Dukan mayonnaise recipe is proposed, but the basis and composition of the products are not particularly different. To recreate the appetizing taste you will need hard-boiled eggs, mustard, lemon juice, and sweetener. It is difficult to imagine mayonnaise without oil, but instead of vegetable mayonnaise you need to use Vaseline. Preparation of the sauce includes adding spices, seasonings, finely chopped herbs, garlic, hot pepper. The main thing is not to consume mayonnaise in large quantities; a nutritionist may allow you to eat no more than 2 tsp. sauce at a time.

• Cooking time: 7 minutes.
• Number of servings: 2 persons.
• Calorie content of the dish: 188.6 kcal/100 g.
• Cuisine: French.

Dukan mayonnaise is absolutely harmless for attack. Thanks to the content of petroleum jelly, the product helps to get rid of various diseases. Finished product Do not overuse it; 3 tablespoons is enough to add variety to your diet. If desired, you can add a small amount of dill, spices, and garlic to Dukan mayonnaise. Consuming this product in the first half of the day will not prevent you from losing extra pounds in this phase of the diet.

Ingredients:

• egg yolks- 2 pcs.;
• paraffin oil – 1 tbsp. l.;
• low-fat cottage cheese – 250 g;
• mustard – 1 tsp;
• salt - a pinch;
• lemon juice – 1 tbsp. l.;
• sweetener – 1 tablet.

Cooking method

1. Add sweetener, salt and mustard dissolved in 1 teaspoon of water to the yolks. Beat with a mixer.
2. Next, add the fermented milk cottage cheese, without stopping, pour in the oil in a thin stream.
3. Add lemon juice. Mix thoroughly.

Dukan mayonnaise recipe without petroleum jelly

• Number of servings: 2 persons.
• Calorie content of the dish: 133.5 kcal/100 g.
• Purpose: for lunch, for dinner.
• Cuisine: French.
• Difficulty of preparation: easy.

It’s easy to implement such a recipe, just 10 minutes and your usual, modest dish has become dominant on the table. You need to hard boil the eggs, otherwise the sauce will not have an attractive taste. This product is great for salad dressing. Place the finished filling in a cool place for a while and serve, lightly sprinkled with chopped herbs.

Ingredients:

• boiled yolk – 1 pc.;
• mustard powder – 1 tsp;
• apple cider vinegar – 1 tsp;
• milk with 0% fat content – ​​50 ml;
• salt - to taste;
• pepper - to taste.

Cooking method

1. Mix yolk, mustard, salt and pepper in a container. Grind well and heat in a water bath.
2. Slowly pour in the milk. Mix thoroughly until a homogeneous consistency is obtained.
3. Next, you need to pass the mass through a sieve.

• Cooking time: 5 minutes.
• Number of servings: 3 persons.
• Calorie content of the dish: 83.9 kcal/100 g.
• Purpose: for lunch, for dinner.
• Cuisine: French.
• Difficulty of preparation: easy.

Yogurt mayonnaise is an incredibly tasty dietary supplement. An interesting combination of products adds new colors to the sauce, making its taste individual and unique. First, it is better to study the rules for preparing the solution citric acid, this important fact can affect the taste. Your children will love this sauce, and your guests will be delighted with your culinary talent.

Ingredients:

• yogurt – 160 g;
• mustard – 0.5 tsp;
• salt - a pinch;
• sweetener - to taste;
• citric acid solution – 0.5 tsp;

Cooking method

1. Stir all ingredients in a small container until the sauce is smooth. Make sure there are no undissolved lumps.
2. Place in a bowl and serve.

• Cooking time: 10 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 171 kcal/100 g.
• Purpose: for lunch, for dinner.
• Cuisine: French.
• Difficulty of preparation: easy.

The Dukan tofu mayonnaise recipe can be used not only for dieting. This sauce will be a wonderful addition to any dishes on fasting days. You can add spices, herbs, and garlic to this dressing. The main product is tofu, before mixing it with the rest of the ingredients, mash it well with a fork. Lime should not be overused; a large amount of zest and juice will add bitterness.

Ingredients:

• raw tofu – 300 g;
• lime - ½ piece;
• sugar – 5 g;
• Dijon mustard – 2 tsp;
• salt – 1 tsp;
• vinegar - 1 tbsp. l.;
• Lemon juice – 1 tsp.

Cooking method

1. Mash the tofu until soft. It's better to use a blender.
2. Next you need to add mustard, salt and sugar. Next, add vinegar, lime and mix well.
3. Cool the resulting mass.

Cottage cheese mayonnaise

• Cooking time: 7 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 118 kcal/100 g.
• Purpose: for lunch, for dinner.
• Cuisine: French.
• Difficulty of preparation: easy.

To make cottage cheese mayonnaise homogeneous, use a soft store-bought product; it will combine better with other ingredients. We advise you to rub it through a sieve, this way you will get rid of lumps. The sugar substitute should be dissolved in a teaspoon of water and only then added to other products. As a result, you will receive an addition to your lunch and dinner dishes. You can use it to fill salads for the holidays and not worry about gaining weight.

Ingredients:

• chicken egg yolks – 2 pcs.;
• low-fat cottage cheese – 250 g;
• apple cider vinegar – 1 tbsp. l.;
• mustard powder – 1 tsp;
• salt – 2 g;
• sweetener – 1 tablet;
• Vaseline oil - 1 tbsp. l.

Cooking method

1. Mix the yolks, mustard, salt in a deep container, add dissolved sugar substitute. Whisk the sauce until the mixture resembles sour cream. This consistency is ideal.
2. Pour in soft cottage cheese, then gradually pour in the oil and mix well.

Video: Dukan mayonnaise

Attention! The information presented in the article is for informational purposes only. The materials in the article do not encourage self-treatment. Only a qualified doctor can make a diagnosis and give treatment recommendations based on the individual characteristics of a particular patient.

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One of the most beloved and popular sauces of all times, as they say, is mayonnaise. But now this product is among those prohibited for any healthy lifestyle and nutritionist. Although, supporters of proper nutrition do not necessarily have to give up the usual sauce. You can prepare delicious dietary mayonnaise at home - it’s not difficult to find a recipe for every taste.

Is it possible to eat mayonnaise while losing weight or just eating?

Since I have mayonnaise lovers at home, I have been interested in the question of how to replace mayonnaise with a healthy diet, and whether it is realistic to do this at all, for a long time.

The traditional sauce is made from yolks, vegetable oil, sugar and vinegar. This set of products is not suitable for weight loss or for supporters of proper nutrition - the calorie content per 100 grams is more than 600 Kcal, there is an excess of fat, and again, sugar.

Store-bought sauce also contains a lot of chemical components - flavorings, emulsifiers, preservatives. Homemade is safer in this regard, but still not great. Trying to solve the problem of the harmfulness and usefulness of the product, many use olive oil in home recipes. But changing the oil does not reduce calories.

How to replace mayonnaise on a diet? How to reduce calories? How to make homemade mayonnaise-pp and is it possible? Making sauce based on low-fat dairy products reduces calorie content and makes it possible to use during diets and proper nutrition. By following simple rules and cooking secrets, you can get an excellent addition to salads and main courses - diet sauce, which is ideal instead of mayonnaise.

pp-sauce from the right products“safe” for the figure, will not add kilograms and centimeters, and the taste will be no worse than the classic version.

Delicious safe pp mayonnaise: subtleties of preparation

You can make PP mayonnaise at home with half the calorie content - on average about 300 Kcal per 100 grams of product, although there is a recipe with much less nutritional value (it will also be in our selection).

The basic principle of preparation is the use of low-calorie and low-fat products.

It is preferable to beat products with a blender - its speed is higher.

When beating with a whisk or mixer, it is difficult to achieve the desired thickness.

It will be easier to whip if you use chilled ingredients.

If it contains mustard, I advise you not to buy store-bought mustard, but to make it yourself from powder. Here's a video of a great quick mustard recipe:

Vegetable oil can be used in minimal quantities, or you can completely abandon it, replacing it with other products. Herbs, herbs, herbs and spices diversify the taste of the product, add aroma and spiciness. Try making homemade dietary mayonnaise, choose the recipe yourself.

Recipe based on cottage cheese

The simplest and most accessible recipe is based on low-fat cottage cheese. An excellent one - cottage cheese - is necessary for everyone, but especially for those who go to the gym. Curd fitness mayonnaise is not only tasty, but also healthy.

The main secret is choosing the right dairy product. It should be soft, without grains, otherwise the sauce will not be as tasty.

This sauce (2-3 tbsp) combined with boiled eggs (2-3 pcs) is an ideal afternoon snack!

The nutritional value per 100 g:

1. Calories: 92.9
2. Proteins: 14.3
3. Fats 3,4
4. Carbohydrates: 1,2

Ingredients:

• boiled yolk - 1 pc.
• low-fat cottage cheese - 150 grams
• mustard - 1 teaspoon
• salt - to taste
• water - 2-3 tbsp.

Preparation:

1. Boil the egg. Separate the yolk from the white.
2. Beat the cottage cheese with a blender, adding a little boiled water. The result is the consistency of thick sour cream.
3. Add the yolk and mustard to the curd mass, salt, pepper and beat thoroughly again. If the cottage cheese is without sourness, then you can add 1-2 drops of lemon juice.
4. Bon appetit!

Lowest calorie recipe: yogurt

How to make low-fat mayonnaise, that is, one with a minimum of calories?

The lowest calorie option is made from eggless yogurt.

We take yogurt without additives, natural, low fat, or we make it ourselves (recipe).

The sauce is somewhat similar, but its taste and consistency are completely different.

Nutritional value per 100 g:

1. Calories: 92.9
2. Proteins: 4
3. Fats 0,5
4. Carbohydrates: 4

What you will need:

• yogurt - 200 ml
• homemade mustard - 1-2 tsp.
• dill greens - 1 bunch
• salt - a pinch.

Preparation step by step:

1. Finely chop the greens.
2. Using a blender, beat the yogurt, adding mustard and salt. Send the greens there.
3. Diet yogurt mayonnaise is ready! You can serve it to the table!

Sour cream and mustard mayonnaise

This recipe is based on natural low-fat sour cream and unrefined vegetable oil.

It’s very easy to make your own dietary mayonnaise this way.

I advise you to take oil with some kind of nutty flavor (sesame etc.) - it turns out more interesting. than regular olive oil.

Nutritional value per 100 g:

1. Calories: 223
2. Proteins: 3
3. Fats 21
4. Carbohydrates: 5

What do you need:

• low-fat sour cream - 1 tbsp.
• vegetable unrefined oil- 2 tbsp.
• lemon juice - 2 tbsp.
• mustard - 2 tsp.
• honey - 1-2 teaspoons
• salt, spices - to taste

How to do:

1. Beat vegetable oil and lemon juice until thick using a blender at high speed.
2. Continuing to beat, add honey and mustard.
3. Combine the whipped mass with sour cream and beat for 1-2 minutes, adding salt and spices to taste.
4. Bon appetit!

Apple pp mayonnaise

A very interesting recipe for pp mayonnaise with applesauce.

It can be used not only by PP practitioners, but also by those observing fasts.

The puree is easy to make - bake 3-4 apples, removing the seeds and peel. Then beat in a blender.

Or you can find it ready-made in stores, just read the ingredients - no sugar!

Nutritional value per 100 g:

1. Calories: 205
2. Proteins: 1
3. Fats 16
4. Carbohydrates: 13

Components:

• applesauce – 200 gr
• vegetable oil - 2 tablespoons
• homemade mustard - 1 teaspoon
• honey - 1 tbsp. or any sakhzam to taste
• salt, spices - to taste.

Preparation

1. Beat the applesauce in a blender, adding vegetable oil a teaspoon at a time. You should get an elastic, thick mass that becomes lighter during the beating process.
2. After adding mustard, honey or stevia, salt and spices to taste, continue whisking for 2-3 minutes. If desired, you can add a drop of lemon juice (about 1 tsp).
3. The sauce is ready! K - simply magical!

A simple recipe with kefir

How to make homemade diet mayonnaise with kefir?

Very simple!

This recipe uses raw yolks, so if the eggs are not from your own chicken, it is better to replace them with quail eggs (6 yolks).

As you know, the quail is a bird that has a very heat body, making infection with bacteria and microbes virtually impossible.

Any vegetable salads with this dietary dressing They turn out incredibly delicious!

Nutritional value per 100 g:

1. Calories: 380
2. Proteins: 4
3. Fats 38
4. Carbohydrates: 4,5

Ingredients

• low-fat kefir - 1/2 tbsp.
• vegetable oil (olive or sunflower) - 100 g
• raw yolks - 2 pcs. chicken or 6-7 quail
• lemon juice - 2 tbsp.
• honey - 1 tbsp.
• mustard - 1 tbsp.
• salt, spices - to taste.

Preparation:

1. Beating the yolks, add vegetable oil a little at a time
2. Then alternately stir in lemon juice, honey, mustard, salt, and spices.
3. Add kefir to the mixture, continuing to beat.

Video recipe for bean mayonnaise

Lenten bean mayonnaise, so popular among vegetarians, is also suitable for PP. It’s not difficult to make (just don’t add sugar):

Secrets of the perfect homemade diet mayonnaise

Homemade sauce cannot be stored for a long time. Unlike store-bought, it contains no preservatives. The maximum shelf life in the refrigerator is 5 days (in fact, it is eaten much earlier!).

For whipping, it is better to use a tall container (glass or bowl). The mass increases greatly in size.

Cheese will enhance the creamy taste of the product. Don't forget that it should have a minimum fat content.

In the last few years, making sauces at home has become especially popular, and this is not surprising. The issue becomes especially relevant for allergy sufferers. Store-bought products are stuffed with all sorts of chemicals, flavors, and flavoring additives, and real mayonnaise sauce is based on vegetable oil and eggs (quail, chicken). As for the additional ingredients, they are also natural: lemon juice, mustard, sugar, salt. Agree, everything is simple and transparent.

Classic mayonnaise

To prepare you will need: chicken egg - 2 pcs., lemon juice - 35 ml., vegetable/olive oil - 225 ml., mustard mixture - 30 g., ground black pepper (optional) - to taste, sugar - to taste , salt - to taste.

Prepare in advance the device with which you will beat the composition. This could be a whisk, blender or mixer. As for eggs, they should be fresh with a rich yellow yolk. It is also worth taking care of the dishes for mixing the ingredients.

1. Break the eggs into a container and beat with a blender or mixer at medium speed. The mixture should rise 1.5-2 times. If you are using a whisk, move it in a circular motion, carefully scraping up the mixture from the edge of the bowl. Bring the eggs until smooth, then proceed to the next step.
2. Start pouring the oil slowly, take your time. Proceed according to the following scheme: add a little, beat thoroughly, pour in more. Gradually the mixture will change color and consistency. Ideally, you should end up with a thick, dark beige color. If the mixture is too thin, adjust the viscosity by adding oil. Gradually increase the power of the mixer/blender and make vigorous movements with the whisk.
3. The base of Mayonnaise sauce (the original name of the well-known “Mayonnaise”) is ready, now you need to start adjusting the taste. Add a little liquid mustard, stir with a fork, taste the mixture. Do not rush to mix in too much, after 10 minutes the mayonnaise will acquire a characteristic taste.
4. After this, add ground pepper, sugar and salt, evaluate the result. When the sauce is adjusted with seasonings, pour in a small amount of lemon juice (can be replaced with a 9% solution of table vinegar).
5. Once cooking is complete, transfer the mayonnaise to a plastic container, cover with a lid and place in the refrigerator.

1. Only domestic eggs have an intensely yellow yolk. In cases where store-bought eggs are used, the sauce will be too light and soft beige. To correct the situation, add a pinch of ground turmeric, it will give mayonnaise a characteristic shade. Do not overdo it, otherwise the sauce will turn out unnaturally red.
2. When choosing an oil, look for one labeled “Extra Virgin,” which is an unrefined, all-natural, cold-cycle blend. As a rule, such oils are quite expensive; they are supplied from Italy and Spain, which sets the appropriate pricing policy. If it is not possible to purchase it, buy Russian-made oil. Study the “Composition” column; there should be no components unknown to you.
3. Regarding seasonings, mustard adds piquancy and spiciness to the sauce; adding vinegar or lemon juice will slightly acidify the composition. Very little salt is required, otherwise the sauce will be spoiled. Instead of sugar, it is advisable to use powder; it dissolves faster, which allows you to create a homogeneous consistency.
4. French chefs (the founders of mayonnaise) recommend experimenting with flavoring additives. If desired, you can chop crispy pickled cucumbers into mayonnaise, add chopped olives or black olives.
5. In order for the mixture to whip evenly, before adding the products, place them on the countertop; the ingredients should “rest” to the same room temperature. Otherwise, the eggs will not beat well when adding oil, and the mustard may curl into lumps.
6. The base of the sauce is butter and eggs, making the mayonnaise rich and tasty. It is important to remember forever that eggs significantly reduce shelf life, and oil, on the contrary, increases it.

To prepare you will need: unrefined olive oil - 75 ml., egg - 1 pc., sour cream with a fat content of not more than 10% - 245 g., honey - 20 g., liquid mustard - 10 g., lemon juice - 25 ml., apple cider vinegar - 10 ml., salt - to taste, black pepper (ground) - to taste, turmeric (ground) - 1 pinch.

1. Boil the egg, chop the yolk (no white required). Mix sour cream, lemon juice and apple cider vinegar in a separate container. Cover the bowl with cling film, make 5 holes in it, wait half an hour.
2. After the time has passed, turn on the mixer, set the speed to medium or minimum, and begin to slowly pour in the oil. At the end of the manipulations, put the composition in the refrigerator for a quarter of an hour.
3. Add seasonings to taste (mustard, pepper), add salt. Only after this add honey and turmeric, controlling the quantity. Place mayonnaise in a dark plastic container and place in the refrigerator.

Yogurt-based diet mayonnaise

There are several popular recipes that can be used to make mayonnaise at home. Let's consider each of them in order.

Option #1

• natural yogurt (fat content 0.1-1.8%) - 220 gr.
• cottage cheese with a fat content of no more than 1.8% - 180 gr.
• Quail eggs - 5 pcs.
• mustard powder - 15 gr.
• honey - 10 gr.
• lemon juice - 25 ml.

1. Weld quail eggs, cool. Remove the yolks; you won't need the whites.
2. Combine yogurt, cottage cheese and honey into one mixture, mash the mixture with a fork until smooth.
3. Grind the yolks in a convenient way, mix them with lemon juice.
4. Dilute mustard powder 20 ml. filtered water, combine with eggs.
5. Mix all ingredients into one composition, beat with a fork, whisk or mixer. Transfer the sauce to a dark container and cover with a lid.

Option No. 2

• natural low-fat yogurt (1.8-3%) - 225 gr.
• ground basil - to taste
• ground oregano - to taste
• liquid mustard - 25 gr.

Combine mustard and yogurt, whisk the mixture and add seasonings to taste. Let the sauce brew for 4-5 hours, then start tasting. Dietary mayonnaise of this type goes well with seafood, stewed vegetables and white meat.

Option No. 3

• Quail eggs - 4 pcs.
• low-fat cottage cheese (up to 1.8%) - 230 gr.
• classic yogurt (fat content 1.8-2.7%) - 70 gr.
• apple cider vinegar - 15 ml.
• salt - to taste
• liquid mustard - 10 gr.
• ground dried tomatoes - 40 gr.

1. Boil the eggs, remove the yolks and rub them with lemon juice.
2. Add yogurt, place ingredients in blender and mix thoroughly.
3. Grind the cottage cheese with apple cider vinegar, connect with the rest of the components.
4. Add dried ground tomatoes and mustard, salt. Transfer the sauce to a sealable container and store in the refrigerator.

The sauce can be eaten not only by people who are on the Dukan diet. Mayonnaise is perfect for all dishes, from omelettes to borscht.

• cottage cheese 0.1% fat - 110 gr.
• kefir or yogurt (fat content 0.1-1%) - 90 ml.
• dry ground mustard - 10 gr.
• apple cider vinegar - 5 ml.
• grapefruit juice - 15 ml.
• chicken yolks - 2 pcs.
• natural sweetener "Stevia" - to taste
• iodized salt or sea salt - to taste
• ground black pepper - to taste

1. Mash the cottage cheese with a fork, add kefir and grapefruit juice. Beat the mixture thoroughly in a blender to obtain a viscous, homogeneous mass.
2. Pour 20 ml mustard powder. warm filtered water, mix with pre-boiled yolks and apple cider vinegar.
3. Combine the ingredients, add Stevia to taste, wait a little. Add salt and pepper, place the mixture in a blender or beat with a mixer.
4. Cover the container with cling film, make several holes, and let it brew for 2.5-3 hours. Store in a closed container.

Options for using mayonnaise for various dishes

1. Any type of dietary mayonnaise goes well with pasta, lean meat and mushrooms if you add ground tomatoes to the sauce.
2. The classic mayonnaise recipe is suitable for dressing vegetable salads, first courses and fatty fish. To add a piquant taste, grate a little Fetax cheese into a portion of the sauce.
3. For those who like it hot, it is recommended to add ground chili pepper to mayonnaise (classic and diet). This dressing is great for fried and baked dishes.
4. If you often eat seafood, you should take a closer look at this interesting variation of mayonnaise. Chop some fresh basil and parsley and then mix them into the sauce. You can also season dishes with cheese, ham, lentils and rice with this composition.
5. To please guests while serving fish and meat dishes, add celery to the sauce. First boil the root of the plant, then grate it or grind it in a blender.
6. To give your dishes an aesthetic appearance, color the mayonnaise crimson. Boil the beets, cut a piece from the fruit, grate and mix with the sauce. Serve with herring, flounder, vegetable or egg dishes.

Study the recipe carefully and then start cooking. Don't forget to salt and pepper the diet sauce. Before mixing the ingredients, leave them to rest at room temperature, observe the proportions, and store the finished mayonnaise in the refrigerator.

Video: recipe for homemade mayonnaise