Magic sauce invented by the same inventive French, firmly entrenched in our tables. Where once we did not add: and in salads and appetizers, and sandwiches and soups, and dumplings and even a smear on hlebushek. But, among other things, first, the fact that today is sold in stores is very far from the original. And secondly ... If the quality and fat mayonnaise can even choose, then the quality of the so-called light mayonnaise can not speak - do not have it (quality).
We Buy light mayonnaise, and then a stomach ache or heartburn hurts, or just spoils the taste of a dish full surrogate. Therefore, no harm would be to learn how to cook this sauce at home from natural products, and full of confidence in him as a proper and true ease. Here are some recipes for homemade mayonnaise (or sauce, very like him).
Traditional mayonnaise
This light mayonnaise easy, especially because it does not contain various preservatives, emulsifiers, flavor enhancers, and other components of the industrial mayonnaise. The traditional structure and the traditional flavor - these are the distinctive qualities of the mayonnaise. To make this sauce, you need the following ingredients:
vegetable oil,
egg,
lemon juice
sugar
salt,
garlic,
mustard.
Preparation:
In a small bowl, pour one egg, add a pinch of salt and a teaspoon of olive or sunflower oil. Gently stir the mixture with a fork. And then, still whisking, pour another glass to the oil, adding it in a teaspoon. That is: added of butter, all mixed into a homogeneous mass and then add a spoonful of oil. And so - until the end of all the oil. To make the mayonnaise severity, it can add a little dry mustard and garlic. And for a light taste - a little sugar.
Note:
To make this (and any other) mayonnaise, you need to take only the refined oil without pronounced flavor and color. A calorie of sauce do not be afraid. Vegetable oil, of course, rich in calories. But it contains polyunsaturated fatty acids, and therefore not deposited on the sides of the hated extra kilos.
Light mayonnaise, cottage cheese
Another easy recipe sauce. Of course, it can be a real mayonnaise only with reservations, but the taste is not inferior to the original. To make it, we need the following ingredients:
2 egg yolks,
0, 5 tsp. Mustard
juice of 1 small lemon
0, 125 liters of vegetable oil,
150 g of cottage cheese,
salt,
ground pepper.
Preparation:
It is necessary that all components of mayonnaise were approximately one temperature. For this hour before cooking'll get them out of the refrigerator. In a small saucepan put the egg yolks, pepper, salt and mustard and mix them whisk. Then add a drop of vegetable oil so as to obtain a very thick sauce. Once the mass thickens and becomes thick, add, continuing to stir, lemon juice, a little spreading them to the sauce. Continuing to whisk, trickle volem vegetable oil until a sauce consistency of mayonnaise. Mix it with cottage cheese and salt and pepper to taste.
Note:
To pan while whipping did not slide on the table, it should be put on a damp cloth.
Mayonnaise starch
This mayonnaise their "easy" is obliged to lack of eggs, and vegetable broth, which is used together with vegetable oil and replaces it with half the amount of provisions for compounding.
Ingredients:
Vegetable broth
Vegetable oil,
Potato starch,
Lemon juice,
Mustard,
Salt, pepper and sugar.
Preparation:
For a start shall weld vegetable broth from any available vegetables (except potatoes and beets). The best selection: onions, carrots, mushrooms, parsley or celery. Then, a quarter cup of lukewarm broth dissolve one tablespoon of starch. The remaining broth to boil, it volem-starch mixture of broth and we cook until thick. The resulting "jelly" to cool, mix with a teaspoon of lemon juice, a half teaspoon of mustard. Add sugar to taste to your, pepper and salt, if desired - also chopped greens. Beating the mixture with a mixer, volem it trickle half cup of vegetable oil. Our light sauce is ready!
Light mayonnaise with milk
An unusual recipe mayonnaise without eggs. Naturally, such a light mayonnaise is obtained, because it does not contain cholesterol.
Ingredients:
Milk,
Vegetable oil,
Mustard,
Salt
Lemon juice.
Preparation:
We will prepare the mayonnaise in a blender. Milk room temperature (150 mL) Spill in a tall glass for whipping. Add to it 300 ml of any vegetable oil and begin beating. Literally five seconds our milk and butter will turn into a thick emulsion! Then add to the sauce a couple of tablespoons of lemon juice, two to three teaspoons prepared mustard and half a teaspoon of salt. Once again we turn on the blender for five seconds. Mayonnaise milk ready and get it as much as half a liter!
Note:
Instead of lemon juice you can use apple cider, wine or plain vinegar. Number of mustard and salt can be varied to your liking. And, most importantly, prepare the mayonnaise is necessary only in a blender! Beating mixer will not give such an effect.
Mayonnaise beans
A great option lean mayonnaise - no eggs, no milk! However, the mayonnaise sauce can be called only conditionally. Still, try it!
Ingredients:
Bank of canned white beans,
Vegetable oil (a little more than a glass)
A teaspoon prepared mustard,
Half a teaspoon of sugar,
Half a teaspoon of salt,
Lemon juice (2 tablespoons).
Preparation:
Take the beans, canned in own juice, and merge it with the liquid. Then, mash beans in sauce. Pour in a little vegetable puree, add the mustard and sugar and salt, whisk blender or mixer. Lean (and tasty!) Analogue fat mayonnaise is ready. Mayonnaise is an easy and rewarding!
Note:
This sauce can be prepared from dried beans. To do this, white beans must be well seethe, and mashed it to add a little bean broth.
Mayonnaise from pea flakes
Almost the same lean "mayonnaise" like white beans. Just do it on the basis of dry pea flakes. Try maybe this variant light mayonnaise you enjoy more than all the previous ones.
Ingredients:
Pea flakes,
Water
Vegetable oil,
Mustard,
Salt
Lemon juice,
Sugar.
Preparation:
A tablespoon of dry cereal "noodles" fill it with six tablespoons of boiled water. Add a pinch of sugar to them and we will cook for ten minutes. Cooked cereal (with the water in which they were boiled) peretrite vzobem puree or in a blender. This sauce will be enough for several servings of mayonnaise.
To prepare one serving Spill sauce in a pan (or other dishes), part-time cup refined vegetable oil, and on top - the cooled pea puree (70 g). Mixer or blender quickly (about five seconds) vzobem this mixture, and then add two teaspoons prepared mustard, a tablespoon of lemon juice and half a teaspoon of salt. All vzobem again, but a little longer - twenty seconds. You can take a sample.
This is such a simple way, and sometimes from the most unexpected products can be easy to prepare homemade mayonnaise. And believe me - no one, even the most expensive and high-quality mayonnaise industrial production can not be compared with home. So do not be lazy and try at least once to prepare mayonnaise at home. And hardly after that you are in the store you go to the counter with mayonnaise. Try, experiment and cook with pleasure!
We recommend that read: Salad with mushrooms
Contents:
Classic recipe
Acute cocktail sauce
Alcoholic cocktail sauce
Gourmet cocktail sauce
Berry variation on the cocktail sauce
Cottage cheese and garlic sauce cocktail
Russian cocktail sauce
Simple recipe
Are you tired now-familiar ketchup and mayonnaise? Do you want new sensations and savory flavors? Then this recipe - this is what you need!
Cocktail sauce - it's an interesting variation on the theme of mixing ketchup, mayonnaise and chili sauce. There is an interesting version of the origin of this recipe. I'm sure many of you have a child put up a fight for something to drink up remaining on the bottom of the cup, "juice" from the classic salad of tomatoes and cucumbers. And someone very smart to capture the thought of an interesting flavor combination as a sauce. However, given that this sauce is often served to shrimps and seafood, the first time it is likely to create some sort of Mediterranean cook. In any case, the origin of the stories can be mass, but the fact is that the sauce is still very popular, and its taste - spicy and interesting. Read on and you with variations on the theme of cocktail sauce.
Classic recipe
Ingredients for this option, you are sure to easily find in your refrigerator. Preparing the sauce is quick and easy for five minutes. So, you will need:
six tablespoons of tomato paste;
half a cup of water;
two tablespoons of grated horseradish ready;
one teaspoon of lemon juice;
one teaspoon of brown sugar;
In a small bowl, mix tomato paste with water until a creamy consistency (better to take the product at room temperature). In the resulting mass add the grated horseradish and lemon juice, mix well. Add the brown sugar, mix well again. If necessary, add a little salt. The resulting sauce in the refrigerator clean. Serve chilled.
Acute cocktail sauce
You will need:
one cup ketchup;
two and a half teaspoons horseradish;
one tablespoon of lemon juice;
a quarter teaspoon of salt;
quarter teaspoon ground black pepper;
quarter teaspoon chili;
a pinch of cayenne pepper;
This recipe will interest all those who love spicy food. In a cup, combine the ketchup, salt, a mixture of peppers, grated horseradish and lemon juice. Then put the mixture into the fridge for half an hour, and your sauce is ready. To the table Serve chilled. The sauce is the perfect complement to the shrimp and other seafood.
Alcoholic cocktail sauce
Take the following ingredients:
three tablespoons of ketchup;
one cup of sour cream;
one tablespoon of brandy;
two tablespoons of dry white wine;
one teaspoon grated horseradish;
a pinch of salt;
a mixture of black and cayenne pepper;
chopped herbs to taste;
Take a suitable size bowl and mix in her cream and ketchup. The resulting mixture pour in brandy and white wine, add the grated horseradish, salt, a mixture of peppers and herbs, all carefully mix. This option is also called version of the famous salad sauce because it perfectly to salads, vegetables and meat, as well as any other exotic salads, such as fish.
Gourmet cocktail sauce
This recipe is not by chance called Gourmet - the preparation of the sauce used is quite unusual ingredients. Accordingly, the taste is also obtained very spicy. You will need:
two large egg yolks;
half a cup of vegetable oil;
one teaspoon of Dijon mustard;
two tablespoons of ketchup;
Juice of half a lemon;
a drop of Tabasco sauce;
one teaspoon of brandy;
half a teaspoon of salt;
pepper to taste;
Take a plastic bowl and pour into it the yolks with mustard. Beat these products whisk (or blender) until creamy and clarification, gradually pouring vegetable oil. To the resulting mixture, add ketchup, lemon juice, Tabasco sauce, brandy, salt and pepper. Mix well and place the cocktail sauce in the fridge. Serve chilled. You can store the sauce in the refrigerator in a glass bowl for a week.
Berry variation on the cocktail sauce
It is the most fresh and delicate sauce recipe "cocktail." For the preparation of five hundred grams of this delicious splendor, you will need the following ingredients:
two hundred and fifty grams of mayonnaise;
four teaspoons of ketchup;
one hundred and fifty grams of yogurt;
four teaspoons red currant jelly;
one teaspoon of curry powder or paste;
a few drops of lemon juice;
a pinch of cayenne pepper;
salt and freshly ground black pepper to taste;
Pre krasnosmorodinovoe Melt jelly in a small saucepan, add to it and curry ketchup, whisk the resulting mixture. In another bowl, mix the mayonnaise with yogurt. Connect to a bowl and add a mixture of both lemon juice. Season with pepper sauce and the resulting salt and place in the refrigerator. Serve it to the table with roasted poultry or chilled shrimp.
Cottage cheese and garlic sauce cocktail
As you know, there are many variations on the sauce "cocktail", and it is - one of them, this time - garlic curd. Take the following products:
three or four tablespoons of soft fat-free yogurt;
one or two tablespoons of ketchup or tomato paste (it will need to add a little water);
half a clove of garlic;
a few drops of lemon juice;
chopped fresh herbs;
salt to taste;
Take a bowl and mix well in her cottage cheese and ketchup. Pass through chesnokodavilku garlic and add it to the mixture and stir. Add the lemon juice sauce and chopped herbs, salt. Put the sauce in the fridge for half an hour and enjoy its spicy taste.
Russian cocktail sauce
This recipe is ideal for cooking in the country and is perfect for skewers of meat or fish. To make it, you will need:
two hundred and fifty grams of sour cream;
Three tomatoes;
one bunch of cilantro;
one bunch of dill;
half cloves of garlic;
salt and pepper to taste;
Scald the tomatoes and remove their skins. Mash them (or grind in a blender) and mix with sour cream. Rub garlic on the smallest grater and add it to get a lot. Stir the mixture with chopped herbs (in the case of acute dislike cilantro can be replaced with the parsley or even throw out the recipe). Season with salt and pepper to taste. Can you bring to the table.
Simple recipe
It does not always have the time and desire to fool the search for unusual products. Especially for these cases, we offer a simple recipe cocktail sauce, which is almost does not lose his sense of taste in the more sophisticated brethren. It will be particularly relevant in the country and on a picnic.
To prepare two hundred grams of sauce you will need:
hundred twenty-five grams of ketchup;
two teaspoons horseradish;
two tablespoons of lemon juice;
salt to taste;
Mix all and serve. Remaining after a meal sauce can be stored in a refrigerator for a day.
So, as it turned out, cocktail sauce often referred to any mixture made on the basis of mayonnaise, ketchup, sauce "chili", whipped cream or yogurt, which is then to taste add the brandy, white wine, berries, salt, cayenne pepper and lemon juice. Also, many cooks add the sauce with chopped herbs: parsley, dill, cilantro and tarragon. This taste goes well with cold cuts and salads from seafood or poultry. Yes, each recipe may seem to you like the other, but it is these small variations and give the finished sauce flavor and unique taste. So you choose a nice recipe, cook with pleasure, and enjoy your meal!
