Flaxseed mayonnaise. Simple Vegan Cooking: Flaxseed Meal or How to Make Flaxseed Mayonnaise Flaxseed Oil Mayonnaise

Many people have long stopped buying mayonnaise in the store. Everyone knows how harmful it can be. Better not be lazy and cook homemade mayonnaise without food coloring, artificial flavors, preservatives and so on. As a rule, homemade mayonnaise is made with chicken eggs, but in this recipe they are not, but there is flaxseed flour.

Flax seeds very useful in every way. They contain omega-3 fatty acid, fiber and lignans, which help prevent cancer. Also, the composition of these seeds includes "vitamins of youth" - A and E, as well as potassium, magnesium, manganese, antioxidants, amino acids, and so on. Try making this healthy and delicious mayonnaise at home.

How to make delicious homemade mayonnaise

Ingredients

2 tbsp. l. flax flour
60 ml water
125 ml vegetable oil
1-2 tsp mustard
2 tbsp. l. lemon juice
salt and sugar (to taste)

Cooking

Prepare flaxseed. To do this, grind flax seeds with a coffee grinder or blender.

Pour water over flaxseed meal. Then put the pan with this mixture on a slow fire, heat, stirring constantly, until it thickens.

Then leave to cool to room temperature.

Add a little sugar and salt and beat in a blender, gradually pouring vegetable oil. Do not add more than 1 tbsp. l. oils at a time.

When the mixture becomes creamy, add lemon juice and mustard.

Flaxseed mayonnaise ready! It will be a little darker in color than store-bought, but much tastier and healthier. For a golden hue, you can add a pinch of turmeric or saffron.

I was taught how to make flaxseed mayonnaise sauce. This is the sauce I bought last month. Very good recipe, by the way, but I advise you to gradually adapt it to yourself.

Flax mayonnaise (lean or vegan mayonnaise sauce)

Flaxseed mayonnaise is a rather thick white sauce with dark seed coats. By consistency, it can resemble thick, fatty store-bought sour cream (especially with the addition of starch). It tastes noticeably different from ordinary mayonnaise, it is more tart, with a taste of flax seed and mustard, but pleasant and very edible. It can be added to fresh vegetable salads (e.g. cucumber, tomato, bell pepper and greens), in soups (including use as a base for okroshka), spread on sandwiches, use as a sauce for any dishes (cutlets, mantikov, dumplings, dumplings, etc.). It can even be adapted to a hair mask (if suddenly the first experimental test does not suit the taste).

Preparation of flaxseed mayonnaise

To prepare flaxseed mayonnaise, you will need the following ingredients with approximate proportions:

2 tablespoons of flaxseed flour (I take full, but without a big slide),
150 grams of water (I use raw bottled water)
80-130 grams of odorless sunflower oil (I tried to make a mixture of mustard and sunflower),
2 tablespoons lemon juice (I use freshly squeezed)
1 teaspoon salt (I use sea salt)
1 teaspoon mustard (I have it ready)
1 teaspoon of sugar.

Today, for example, I prepared mayonnaise with the following proportions: 2 tablespoons flour, 150 water, 80 grams of oil, 3/4 teaspoon mustard, 1/3 sugar, 1/3 salt, 1/4 small lemon. Mayonnaise tasted good, very thick (the spoon stood).

Cooking method:

Pour the flour into a mixing bowl and fill it with water. Let stand and swell for a while (10 minutes).
Add oil, mustard, lemon juice, salt, sugar and beat thoroughly. I use a Magic Bullet with a cross head. I beat in 2 passes: about a minute + 30 seconds.

I do the following: I pour flour into a tall glass, put it on a kitchen scale, measure / pour water, mix flour with water with a spoon, pour oil on top, add mustard, salt, sugar and lemon juice. I leave it to stand (I usually do things in parallel). A layer of flaxseed mass quietly swells under a layer of vegetable oil. When a glass from Magic Bullet catches my eye (I can forget about it), I close it with a nozzle and beat it. Bullitt is powerful. It is enough even to hold for 30 seconds, and the mayonnaise is ready.

IN vegetable salad and on the slices, I and the older child really liked this portion. It remains to test it on a salad like "olivier".

Why homemade lean mayonnaise sauce is good:

its composition is under control, there are no suspicious additives and preservatives (only sugar, odorless oil remains in question, but here you can use a little more water and unrefined mustard oil with less mustard and add a little honey instead),
linen base itself is very useful,
it can be prepared very quickly, in a few minutes,
you can burst with salads, soups, sandwiches and more.

Mayonnaise is an essential addition to many dishes. It is also added to various cold appetizers (salads, for example), and when preparing or eating hot dishes (both first and second). The main ingredients of any mayonnaise are eggs and vegetable oil, to which a few more spices are added. But such a sauce can not be eaten by everyone, and above all by those who are fasting. And in view of its dubious composition (which includes a number of chemical elements from the periodic table), it is advisable not to buy store mayonnaise at all. Since in no case should there be the slightest share of animal products in lean food (in particular, we are talking about eggs), in order to make mayonnaise at home, you will have to look for other options. Why not, for example, make your own lean mayonnaise from flax seeds? You don’t need as much oil in it as for it, respectively, and its calorie content will be much less, and the benefits will be much greater than what is cooked on eggs. As a liquid base for such a sauce, you can use not only oil, but also mushroom or vegetable broth or water. And instead of mustard powder, it is permissible to use ready-made mustard (in the form of a sauce), again with an eye to its composition.

Ingredients:

120 ml. refined vegetable oil (olive oil is best);
200 ml. water;
80 g of flax seeds;
8 g of table salt;
2 g mustard powder;
15-20 g of sugar sand;
15 ml. lemon juice (or apple cider vinegar)

Output of the finished product: 440 g.
Cooking time - no more than 20 minutes.

How to make lean flaxseed mayonnaise:

Using a coffee grinder, grind the flax seeds to a flour state.

Pour the now flaxseed flour into a heat-resistant dish (ceramic or glass bowl, metal ladle or saucepan), pour boiling water over it and mix thoroughly immediately (use a whisk to do this).

Try to avoid the formation of lumps. Leave to cool.

Then transfer the brewed flaxseed meal to the bowl (decanter) of the blender, add the remaining ingredients (salt with sugar and mustard with lemon juice), beat everything together.

Homemade lean mayonnaise is ready to eat. Taste it and add salt or sugar as needed. If it seems too thick to you, drop more cold boiled water and whisk well again.

You can store it in the refrigerator for up to 7 days, placing it in a dry glass jar with a tight-fitting lid.

Bon appetit!!!

Sincerely, Irina Kalinina.

If you replace raw yolk with flax seeds in a standard mayonnaise recipe, you get a vegetarian sauce that is very similar in taste to regular mayonnaise.
The sauce with flax seeds is thick, tender, sour-salty. The aroma has a slight smell of seeds. The color of the sauce is whitish with a beige tint. It tastes fatter than store-bought mayonnaise, but almost the same as homemade mayonnaise.

COMPOUND

1/5 cup flax seeds (35g), 0.5~1 tsp mustard, 1 teaspoon lemon juice (5g), 0.5 teaspoon of salt, a pinch of pepper, 150g refined vegetable oil, 200g of water

Grind flax seeds in a coffee grinder to a state of flour.

If there is time, then pour flaxseed flour with 100 grams of cold boiled water and leave for 3 to 6 hours.
If there is little time for cooking, then pour the flour with 100 grams of boiling water and leave to cool to room temperature.

Put mustard, fine salt and pepper into the resulting paste. Pour in lemon juice.

Mix vigorously. The mass will clearly turn white.

Start whipping the mass with a mixer at medium speed, adding vegetable oil in a thin stream directly under the rotating blades.
The mass will turn white even more, but remain thick.
Without stopping whisking, pour in the remaining 100 grams of boiled water at room temperature in a thin stream.
Taste the resulting sauce. Add a little lemon juice if necessary.