I want to share my discovery to reduce calorie mayonnaise, homemade or purchased. The site has a lot of great recipes for homemade mayonnaise, I especially liked the one that offered. I decided to adapt it to the needs of its consumers - to make them less fatty and more dense. Did it! Try to cook 30% mayonnaise without harmful industrial additives.
|Cooking time 30 minutes||Number of servings -|
First make the mayonnaise-based.
Pour into a tall glass of a blender with 100 ml oil and 50 ml of milk (remaining milk will need later)
Refrigerate and whisk to a smooth emulsion
Add 1/2 tsp mustard, a pinch of salt, 1/2 teaspoon of sugar and 3-4 drops of vinegar. Whisk again. Should be 170-180 ml ready-made mayonnaise (it needs a little increase in volume)
Do not worry if you get a not too thick base, the main thing - uniformity.
Now prepare our Supplement, rather "are:"
Soak 1 teaspoon gelatin in 200 ml of milk, let it swell.
Then warm the mixture over low heat, without boiling, until complete dissolution of grains of gelatin.
Add a pinch of salt, a pinch of sugar, on the tip of a spoon of mustard. Stir and set aside to chill. The finished mixture should be barely warm or at room temperature.
Now in a blender, mix the base and additive to sostoianie, reminiscent of a milkshake (thick liquid with bubbles)
Refrigerate for 15-20 minutes, checking occasionally, as there is a thickening. When the consistency will resemble sour cream and again whisk blender and refrigerate for the final thick.
Before use stir with a spoon. If the mayonnaise "grabbed" stronger than you need, and resembles jelly, need immediately before use again whip it in a blender, previously separated from the walls and bottom.