Spoons of low fat mayonnaise as well. Recipe "Dietary Mayonnaise Sauce without Oil"

One of the most beloved and indispensable products, the "honorary citizen" of all refrigerators, no doubt, mayonnaise. Without it, no dish is not accounted for, no snack, no salad. But as otherwise, because universality and taste qualities Such a refueling software by all and everyone.

Do or buy?

Since the modern housewife is a pavement, it is unlikely that someone will be carried out by the Sisyphers of work, without knowing the feasibility of such events. Many more confident that the home created at home is not so tasty and is unknown, as it may notice, for example, in "Herring under a fur coat". Suddenly it will break or get too liquid, which will affect the appetiteness of the appearance. In general, it is much easier to acquire the usual sauce in the supermarket and do not worry about anything when the Honorable guests are on the threshold.

On the other hand, it may be for someone and discovery, but what is offered on the shelves of favorite supermarkets does not fit with the concept of "proper nutrition". Indeed, "yummy" contains preservatives, emulsifiers, stabilizers, antioxidants, dyes, and as the main ingredients - surrogates of eggs and oils. Moreover, it is impossible to feed children, and some of them on returning from school, until Mom sees, instead of hateful borsch, a thick layer of delicacy on bread is smeared and blew up for both cheeks.

So, given the fineness of the production of the product, the conclusion is one: any mayonnaise, made at home, dietary. The body will only benefit from it.

Beneficial features

The degree of utility of the dietary mayonnaise, made at home, is very high for the body, both when used inward and as a cosmetic agent in the form of masks on the skin or hair. Because the housewives included him in the arsenal of their beauty secrets for quite a long time.

Included components such as vegetable oil, eggs, lemon juice Both mustard contain vitamins B, A, C, D, E and K, essential oils, fatty, unsaturated and amino acids, trace elements: calcium, iron, magnesium, iodine, sodium and phosphorus. All this spectrum of "utility" is of great importance to the health of adults and children. For example, acids strengthen bone and muscle tissue, establish cardiovascular, digestive, nervous systems, contribute to metabolism. The listed vitamins have a beneficial effect on the skin, hair and nails, prevent stresses, microelements improve the memory, the work of the brain.

Recipe for dietary mayonnaise at home

A feature of the recipe is that if we replace at least one of the ingredients, it will certainly be delicious, possibly less green, but this sauce will cease to be mayonnaise.

To create it, you will need the most ordinary products used daily in the traditional Menu of the average family. It is important that the eggs are freshest, and you should buy a proven supplier, because they are used in raw form. Oil is desirable to choose refined, odorless. Olive oil of the first spin will be patched. You can take two yolks instead of one egg, then the sauce will turn out true, and the color is more beautiful.

Ingredients for dietary mayonnaise at home

We need:

• Egg chicken - 1 pc.
• Olive refined oil - 300 ml.
• Salt - ½ tsp
• Sugar - 1 tsp.
• Mustard - ½ tsp.
• Pepper black or white to taste - ¼ ChL.
• Lemon juice - ½ PC.

Cooking

Most owners are asked about how to prepare dietary mayonnaise at home. This method is simple enough, just for those who save time.

In a deep bowl, it is necessary to immerse the egg first, then spices, lemon juice and in conclusion oil. Mix, gradually introducing products in the specified sequence, with the help of a submersible blender, adjusting the speed, gradually increasing. A few minutes - and your favorite sauce is ready! The taste and consistency will be even better than the purchase of analogue. The number of spices can be reduced or increasing, depending on flavors and preferences.

Hostess at a notes

How to make dietary mayonnaise at home, no failure in the form of stratification of substances, too liquid mass or, on the contrary, thick? Multiple useful tips will help.

Was it too thick sauce? No problem. It can be diluted with water, but it is recommended to add it to small portions, in order not to overdo it.

If you increase the amount of oil, then the density of the sauce will also increase, but it will become much calorie.

To obtain a homogeneous consistency, products must be one temperature, preferably room.

Instead of sugar sand, you can use powder. So there will be no problems with the dissolution of large grains.

For the manufacture of dietary mayonnaise at home, the blender is important to stick to simple rules so that the sauce turns out to be fame. You need to enter products in turn, as well as the speed should be increased gradually without sharp jerks.

It is dangerous to health use in food of an overdue product. And deadlines natural Sauce. Very short. A day in the refrigerator he will flash fresh, but no more.

Dietary mayonnaiseCooked at home is ideal for meat, fish, salads. By adding taste seasonings into the sauce, chuckled greens, garlic, it is great to diversify the taste and view of the usual dishes. For example, if you add a paprik, it will acquire a red shade and a spicy taste and suitable for a side dish from Macaron. For dishes from chicken, the Estragon sauce will be as impossible. Mediterranean seafood disorders additive in the form of olives will serve as an ideal addition. Yes, and watch how children fly off with spoons will only be pleasant. Finally, pleased!

One of the most beloved and popular sauces of all times and peoples, as they say - mayonnaise. But now this product is for any zozh Nick and PP-Shnik - among the prohibited. Although, supporters proper nutrition Not necessarily to refuse the usual sauce. You can prepare a delicious dietary mayonnaise at home - the PP recipe for every taste is easy to find.

Is it possible to eat mayonnaise when weight loss or just on PP?

Since my house has lovers of mayonnaise, the question is what to replace mayonnaise with proper nutrition, and is it really possible to do it at all, I became interested in a long time.

Traditional sauce is prepared from yolks, vegetable oil, sugar and vinegar. This set of products during weight loss or for supporters of proper nutrition is not suitable - calorieness per 100 grams of more than 600 kcal, excess of fats, again - sugar.

Shop sauce Contains a lot of chemical components - flavors, emulsifiers, preservatives. Home in this regard is safer, but still not pp-shny. Trying to solve the problem of the harmfulness and utility of the product, many in home recipes use olive oil. But oil replacement does not reduce calorie.

How to replace mayonnaise with diet? How to reduce the number of calories? How to do homemade mayonnaise-PP and is it possible? Making sauce based on low-fat dairy products reduces calorie content and makes it possible to use it with diets, proper nutrition. Observing non-good rules and secrets of cooking, you can get a great addition to salads and second dishes - dietary sauce, which instead of mayonnaise fits perfectly.

PP sauce from the right products "safe" for the figure will not add kilograms and centimeters, and the taste will be at all worse than the classic option.

Delicious safe PP-mayonnaise: Cooking subtleties

PP-mayonnaise at home can be made twice as less than calorie on average, about 300 kcal per 100 grams of productAlthough there is a recipe and with a much smaller nutritional value (it will also be in our selection).

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

Whitage products are preferable to blender - its speed above.

Whipping by a wedge or mixer, it is difficult to achieve the desired density.

The beat will be easier if you use cooled products.

If there is a mustard in the composition, I advise you not to take the purchase, but to make the powder yourself. Here's a video magnificent recipe Cooking fast mustard:

Vegetable oil can be used in minimal quantity, and you can completely refuse it, replacing with other products. Herbs, greens, spices, spices diversify the taste of the product, add fragrance and sharpness. Try to cook homemade dietary, recipe choose yourself.

Cottage cheese-based recipe

The easiest I. affordable recipe - based degreased cottage cheese. Excellent - cottage cheese - need to all, but especially those who go to the gym. Curd fitness mayonnaise is not only tasty, but also useful.

The main secret - the choice of the right milk Product. It should be soft, without grazing, otherwise the sauce will not be so tasty.

Such a sauce (2-3 tbsp) in combination with boiled eggs (2-3 pcs.) - Perfect snack after lunch!

The nutritional value per 100 g:

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

Ingredients:

• jolk boiled - 1 pc.
• degreased cottage cheese - 150 grams
• mustard - 1 teaspoon
• salt to taste
• water - 2-3 tbsp.

Cooking:

1. Boil egg. Separate yolk from the protein.
2. Cottage cheese blend, pouring a little boiled water. It turns out the consistency of thick sour cream.
3. We add to the curd mass of yolk and mustard, salt, pepper, and sometimes screamed thoroughly. If cottage cheese without sourness, then you can drop 1-2 drops of lemon juice.
4. Bon Appetit!

The lowest calorie recipe: from yogurt

How to make degreased mayonnaise, that is, where the calories will be at a minimum?

The lowest calorie version is from yogurt without eggs.

Yogurt take without additives, natural, low-fat or do it yourself (recipe).

Sound is like something like, but the taste of him and the consistency are completely different.

Nutritional value per 100 g:

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

What will take:

• yogurt - 200 ml
• mustard home - 1-2 ppm
• greens of dill - 1 beam
• salt is a pinch.

Cooking step by step:

1. Greens finely cut.
2. With the help of a blender, beat the yogurt by adding mustard and salt into it. Send Greens there.
3. Mayonnaise from yogurt dietary ready! Can be served to the table!

Mayonnaise from sour cream and mustard

The basis of this recipe is natural sour cream with low fat and unrefined vegetable oil.

Dietary mayonnaise with their own hands to cook in this way very simple.

Boom I advise you to take with some nut flavor (sesame etc.) - it turns out more interesting. than ordinary olive.

Nutritional value per 100 g:

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

What do you need:

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

How to do:

1. Vegetable oil, lemon juice. Beat to a density with a blender at high speed.
2. Continuing to beat, add honey and mustard.
3. Connect the whipped mass with sour cream and beat 1-2 minutes, subjection and adding spices to taste.
4. Bon Appetit!

Apple PP-mayonnaise

Very interesting PP-mayonnaise recipe with apple puree.

It can be used not only by pp-shnikham, but also observing posts.

Mashed easily - bake 3-4 apples, removing seeds and peel. Then beat the blender.

And you can find in stores ready ready, just read the composition - no sugar!

Nutritional value per 100 g:

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

Components:

• apple puree - 200 gr
• vegetable oil - 2 pt spoons
• mustard home - 1 teaspoon
• honey - 1 tbsp. or any sukhzam to taste
• salt, spices - to taste.

Cooking

1. Apple puree whipped in a blender, adding vegetable oil on a teaspoon. There should be an elastic thick mass, which in the process of whipping brightens.
2. By adding mustard, honey or stevia, salt and spices to taste, we continue to beat within 2-3 minutes. If you wish, you can drop lemon juice (about 1 tsp).
3. Sauce is ready! K - Just Magically!

Simple recipe on kefir

How to make home dietary mayonnaise on kefir?

Very simple!

This recipe goes on raw yolks, so if the eggs are not from their own chicken, replace them better than quail (6 sewers).

As it is known, quail - a bird, which has a very high body temperature, so that infection with bacteria and microbes is almost impossible.

Any vegetable salads With this dietary dressing, it turns out incredibly tasty!

Nutritional value per 100 g:

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

Ingredients

• kefir low-fat - 1/2 art.
• 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.

Cooking:

1. Beating yolks, add on a little vegetable oil
2. Then alternately interfere with lemon juice, honey, mustard, salt, spices.
3. In the mass, continuing to beat, add kefir.

Video recipe PP-mayonnaise from beans

Lean friend mayonnaise, so popular among vegetarians, is suitable for PP. It is not difficult to make it (just do not add sugar):

Secrets of the perfect home dietary mayonnaise

Home sauce can not be stored for a long time. In contrast to the shop in it there are 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 high dishes (glass or bowl). The mass increases greatly in size.

Enhance the creamy taste of the product of cheese. Do not forget that it should be with a minimum content of fats.

Prepare mayonnaise sauce With a submersible blender.
The essence of the cooking sauce is simple - to measure in the right proportions ingredients, mix, adjust to spices, put it in the cold. That's why step-by-step photos The process will be not enough

I'll tell you about some intricacies of cooking:
● Cottage cheese - any fat, but not liquid. Cottage cheese grains make sauce more viscous and drum. I did with soft cottage cheese (such as children's cottage cheese), so the consistency of the sauce, even in the refrigerator, did not swollen overnight, the sauce was liquid and badly "held" a salad.
● Yolk - necessarily ware. Everyone knows that classic mayonnaise Make on cheese yolk. So here. I did this sauce on the cheese yolk and I did not like it - the yolk is very felt. It was an unpleasant egg aftertaste. And the consistency was not so tight.
● The amount of yolk is important. At such a number of ingredients 2 boiled yolks - the very time. It is necessary that yolk in sauce would be felt. I did like a single yolk - too sour taste turned out, just with three - it was tasty, but I interrupted an egg flavor. Therefore, 2 yolks are "Golden Mid".
Well, and more than a brighter yolk, the more rich shade will be at the sauce.
● Sugar (either honey) must be put before, T. To acid in sauce a lot (and kefir, and cottage cheese, and vinegar). The sauce should be sharp, but not acidic. Without sugar, it turns out too sharply and sour.
● Vinegar calmly replace lemon juice or acid.
● The remaining spices to taste. Kefir any. I have a sharp mustard, I put a little poet.
● I would still advise you to add a little red sweet pepper - it will not really affect it, but the color will be more pleasant.

All components mix in the bowl and beat the immersion blender within 2-5 minutes. Since the power of technology is all different, then focus on the consistency to be smooth, without pronounced grains.
First, the sauce will be liquid. Do not be afraid. Continue to beat and after 2 minutes the sauce should become more damaging. A small graziness in sauce must be present, but it does not affect this.

We send sauce to the refrigerator and leave at least an hour (you can at night). The longer the sauce is in the cold, the point of becoming its consistency. Therefore, I would advise you to make sauce in advance that he would have time to thicken.
From this number of ingredients, 220-240 ml of sauce is obtained. This is enough for one salad.
I was stored for me such a sauce for a week in the refrigerator and nothing was smelled, and did not turn around.

Now I am fixing this sauce absolutely all salads, even stupid. Sauce is good "holding" vegetables and perfectly combined with all vegetables, meat, fish.
I recommend to try to prepare this diet sauce. Remember that you can always adjust the spices to your taste!

Prepare on health!

Step 1: Cooking dietary home mayonnaise.

To prepare a dietary superappet mayonnaise, you will need completely simple and very inexpensive foods. So, we put them on the kitchen table and let it warm up to room temperature.
Then the back of the knife neatly weak the chicken egg and separate the protein from the yolk. The first is used to prepare any sweet or fresh dishes, and the second immediately send to a deep bowl.
After that, put the mustard with salt and put the dishes with the products under the blade of the mixer. Turn on kitchen device On the middle speed and beat everything to the lush, homogeneous, slightly viscous mass.

After 3-4 minutes, when the yolks will rise by air foam, start pouring vegetable oil into a bowl. We act slowly, adding a spoon behind a spoon, so that it flows the thin flowing. At this stage of preparation, these products form the first emulsion, so it is necessary to connect everything gradually in 5-7 goals.

Yet in 5-6 minuteswithout stopping work with a mixer, send to a bowl apple vinegar And low fat yogurt. We mix all at the highest speed before receiving a medium density sauce with a yellowish tint.

Ready mayonnaise should remind a thick, fatty sour cream. As soon as its structure comes to the desired consistency, stop the operation of the kitchen appliance.
With the help of a tablespoon, we shift the fragrant mixture into a glass, desirable sterilized can, which is immediately closed with a tightly adjacent plastic lid. Then remove it into the refrigerator on 20-30 minutes And after this time, we use mayonnaise for its intended purpose.

Step 2: Apply dietary home mayonnaise.

Dietary home mayonnaise is a little insist in the refrigerator so that it becomes dense, and then is served in a saucepan to a festive or everyday table. Very often it is served to dishes from meat, birds, fish, seafood, game or baked, boiled, steady, as well as fried vegetables. It is nice to releasing salads, sandwiches, pizza, canapes and different snacks. This cold sauce contains a minimum of fats, has a soft unobtrusive taste and a gentle egg fragrance. Enjoy your useful and delicious food!
Bon Appetit!

Beautiful replacement of olive oil - linen, less successful option - Sunflower refined, alternative chicken eggs - quail, liquid mustard - powder, and ordinary salt - black;

Very often instead of vinegar use natural lemon juice or dry acid of a given citrus, diluted in 100 milliliters of purified water;

This kind of mayonnaise can be stored in the refrigerator approximately 1.5-2 weeks, not resolving;

All ingredients can be gradually mixed with a submersible blender;

Of the above number of products, approximately 350-400 milliliters of the finished product will be obtained;

In the blown mayonnaise, you can add squeezed through the press garlic, dried or fresh chopped herbs: dill, parsley, cilanthole, basil, green onions. These ingredients will make pleasant flavoring adjustments.

Gentle mayonnaise can be easily found on store shelves, but the real dietary mayonnaise is obtained only when home cooking. There are no taste additives or mysterious stabilizers or harmful carcinogens. You yourself buy products for him, check their quality, make up the necessary proportions. How to make a dietary version of mayonnaise on your own?

Home mayonnaise on yogurt

Dietary mayonnaise at home is not enough calories, many vitamins and stunning taste. It is not similar to the shopping variation, but quite adequately replaces them. For the recipe we need the following products:

• natural yogurt - 150 ml;
• juice squeezed from halves of lemon;
• mustard - 1 teaspoon;
• egg - 1 piece;
• the black ground pepper - at the tip of the knife;
• salt to taste.

Cooking:

1. We can boil the egg, knead it with lemon juice, pepper and mustard.
2. Dilute yoghurt, salt, wash.
3. Slightly whipped by a wedge to give the mass of air and volume.

That turned out to be dietary, light, which can be filling salads, and not only. By the way, it has a lot of vitamins and other useful elements.

Mayonnaise for vegetarians

Definitely dietary mayonnaise is obtained if you cook it without eggs. This refueling is suitable for vegetarians and will have to the table in the days of the post. For her we take:

• vegetable broth - 100 ml;
• vegetable oil - 100 ml;
• starch - 40 grams;
• lemon - half of the fetus (squeeze the juice from it);
• mustard - half of the teaspoon;
• sugar is half a teaspoon;
• salt to taste.

Cooking:

1. Welcome vegetable broth, cool it out. Divide into two parts.
2. In one part of the broth, enter starch in it.
3. The second half of the broth you need to heat up to 40 degrees. Then pour into it that part that was mixed with starch. Pour a thin jet.
4. Continuing the heating of the fluid, constantly stirring it, warning the formation of lumps.
5. As soon as the mixture is thick, turn off the heating and put it cold.
6. In the cooled mass, enter the remaining ingredients besides vegetable oil.
7. Take the whisk and begin to beat the sauce. In the process of whipping, plot the oil into it.

Recipe without oil

We have already reviewed recipes from yogurt and without eggs, but absolutely dietary mayonnaise should be prepared without oil - source of fats. It will take quite some products for him:

• yolk from the cooked egg;
• 1 teaspoon mustard;
• liquid cottage cheese - 100g.

Cooking:

1. Yolk smear for a fork, mix with mustard, minor portions pour our liquid cottage cheese in them.
2. Go to a whipping. We use a whisk. We get a homogeneous mass, salt to taste.

In the resulting form, mayonnaise is served to dishes from meat, fish, fuel salads. If you add a little fantasy and diversify taste shades, then you will get a beautiful sauce to the macaronam or chicken. Paprika will give him a beautiful color, and it is ideal for macaronam. To improve the taste of chicken in Mayonnaise, it is worth adding an etaragon. Decoring olives refueling, you can surprise home appetizing dishes From seafood.

Recipe on Dukhanu

We specifically found this recipe for lovers of fashionable diets. Despite the fact that a diet developed by the French doctor, Pierre Duucan, causes many disputes, we decided to offer you this recipe. There are no special products in it, it is done quickly, and in calories everything is modestly and disappointing for the workers of their shape. Products:

• cottage cheese - 3 tablespoons;
• kefir - as much as cottage cheese;
• boiled yolks - 2 pieces;
• lemon juice - somewhere 5 drops;
• mustard - 1 teaspoon.

Cooking:

1. Cottage cheese must be missed through a blender so that it turns into a homogeneous cleaner.
2. Then begin to add the remaining ingredients to the bowl of the blender. First there are pre-torn yolks, behind them kefir, then mustard and lemon juice.
3. For a pleasant taste shades, add a sugar substitute, salt, pepper in the smallest quantities.
4. We beat all products for 5-10 minutes.
5. Pour ready-made sauce in a special dishes and let him stand in the refrigerator so that he thickens. Now it can be used to refuel dishes.

Recipe with beans

Supporters of a healthy lifestyle call this low-calorie PP-mayonnaise sauce (from the phrase "proper nutrition"). We will be prepared with the beans. What products to take:

• white beans - 1 cup welded at home, or 1 bank from the store;
• olive oil - 3-4 tablespoons;
• lemon juice - 2 tbsp. spoons;
• mustard - 1 teaspoon;
• salt - 2/3 teaspoon.

Cooking:

1. Beans smear in the submersible blender, making it a thick porridge. If boiled beans are used, you can leave some broth from it. It is useful for making a liquid state mayonnaise.
2. We pour 2 spoons of oil, remembered again.
3. We introduce mustard, and again we work a blender.
4. Take the lemon juice, we remember again. If the sauce is too thick, you can add oils, or use broth from beans, or boiled water.

The taste of such mayonnaise is slightly different from the usual, but the fans of the correct nutrition do not get used to the changed taste traditional dishes.

Culinary secrets

How to make dietary, but at the same time delicious mayonnaise:

• if the sauce turned out to be very thick, you can dilute it with conventional boiled water, adding it in small portions;
• the homogeneity of the mass is easier to achieve, if mixing products having a room temperature;
• in order not to wait for dissolution of the sugar grains, you can take sugar powder;
• to beat the sauce, you can use a blender, only work will have to be careful (the speed of the device should not be high, the products are entered separately).

Remember that mayonnaise, cooked at home, does not contain preservatives, and therefore stored for a short time. In the refrigerator, it can be kept only a day.