Lean soy milk mayonnaise

Low-calorie, delicious, with this mayonnaise you will definitely lose weight! Soy is a vegetable protein that adequately replaces egg yolk in mayonnaise! And it's easier to make vegetarian mayonnaise with vinegar than with lemon juice. I don't like vegetable mayonnaise, which has to be thickened with various kinds of flour or starch - they give me an unpleasant feeling in my mouth. When making sauce according to this recipe, there is nothing like this, it is an ideal dressing for cold salads, the taste is very delicate

ninaola

Recipe author

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Composition / ingredients

Servings:

Soy milk (I have a fat content of 2.7%, but even 3 is better; by no means soy-rice!)

Vinegar (you can wine, you can apple.)

Vegetable oil

Mustard

to taste

Garlic (half of a small tooth)

0.5

Bell pepper (To taste)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 0 % 0 g

Fats 87 % 27 g

Carbohydrates 13 % 4 g

252 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 15 min

Step 1:
Ingredients and whisk for whipping
Step 2:
Crush the mustard
Step 3:
And garlic with salt
Step 4:
Mix all the seasonings into a mush
Step 5:
Whisk them with milk
Step 6:
After adding vinegar, foam has already formed, on which traces of the whisk are visible
Step 7:
Beat at a slow speed, adding oil drop by drop, until a thick foam with small bubbles is obtained. We pour it into a small container, put it in the refrigerator - it will become even thicker
Step 8:
As you can see, the consistency is thick, the mayonnaise lies on the hill, does not melt into a puddle.

It's not a bad idea to have a mixer to make this mayonnaise, although in the old days whipping was done manually. It is also very important that all products have the same room temperature. In any case, do not use anything from the refrigerator, take everything out in a few hours and let it stand where you will cook. It is even better to rinse the whipping vessel and the whisk in hot water before use. So...
- crush the mustard seeds (or take a pinch of mustard powder;
- finely chop the garlic, add salt and grind all the seasonings together until a homogeneous mush is obtained;
- collect the gruel from the mortar and mix it with soy milk in a high narrow vessel;
- whisk milk and seasonings with a whisk at the slowest speed;
- I specially photographed it so that it could be seen: already at this stage a thick foam is formed, which could be used as a salad dressing.
- in order to get mayonnaise, we begin to pour vegetable oil drop by drop, without stopping the SLOW whipping. In any case, do not increase the speed - spoil the whole thing.
After some time, a thick foam should turn out. I took an additional photo on a plate, not in a saucepan, so that it could be seen - it really is not liquid, it holds its shape. Basically, the mayonnaise is ready. You can use it right away, but if you let it stand for a few hours in the refrigerator, the consistency will become even more stable.