Everyone will probably guess that in vegetable mayonnaise there are no animal products. And vegetable ingredients can be taken not only in a crude natural look, variations are admissible.
Are necessary to us:
- sunflower seeds (sunflower seeds) of 2 tablespoons;
- water - 1/3-1/2 articles;
- salt - 1/4-1/2 tsps;
- sugar/honey - 1/2-1 tsp;
- mustard / mustard powder - 1/2-1 tsp;
- vinegar / lemon juice / citric acid - 1 tsp / 1 tablespoons / 1/6-1/5 tsps;
- spices (at will - a pinch;
- vegetable oil (at choice) - 1 St.
This recipe (though there are sunflower seeds here) will easily master the 600 W submersible blender.
We will prepare seeds: they should be killed at several o'clock. Syroyeda can couch in a day two, it is enough to rest to wash out and take a couple of hours in water. After that we grind seeds with a small amount of water in gruel like liquid curds in deep capacity. We add salt, sugar or honey, mustard or its powder, vinegar or lemon juice. If we are going to add citric acid, then previously we dissolve it in a water tablespoon. As spices it is possible to add dry or fresh garlic, fennel, a turmeric, a black pepper, etc. Variations are almost infinite.
We continue to shake up weight at the full capacity (if it is the submersible blender — the same nozzle with a knife), if necessary adding gradually water that it turned out probably on sour cream of 10-15% of fat content. It is better not to go to far in water, but also too dense weight isn't necessary to us. And a thin stream we begin to pour in oil, accurately that splashes didn't fly extensively, and freely standing capacity wasn't started turning a spinning top. Weight will begin to increase in volume and to get denser in the eyes. With stationary blenders everything is clear, and the manual blender should be moved constantly up-down in order that oil didn't remain on a surface.
In principle, vegetable mayonnaise is ready. If mustard powder was used in mayonnaise, then mayonnaise needs control not less couple of hours in order that mustard disclosed the sharpness and removed bitterness.
Such mayonnaise is stored in the cool place (the fridge, buried, etc.) depending on ingredients of 3-7 days, but all the same it is necessary to remember that natural, crude pretty short term of life has. Also there is a probability that through some time you will notice how oil began to peel off — to mix rather vigorously a spoon to correct this incident.
Mistakes at preparation
If mayonnaise almost transparent - too much oils hammered. If too liquid - is a lot of waters or not enough oil, or both reasons at the same time.