Description
We all sometimes use canned beans and peas. From bottles we usually drain off excess liquid - brine, but it is possible to prepare vegetable mayonnaise! The taste is indistinguishable from the home on the yolks. Thick consistency, is stored in the refrigerator for up to 7 days. Carefully follow the instructions and everything will work out!!! Out of this number ingredients I got 500 ml of the finished product. For me, this recipe is a lifesaver!!! The idea of this mayonnaise thank Ira cherry.
Ingredients
-
Sugar
1 tsp
-
Sunflower oil
350 ml
-
Salt
1 tsp
-
Lemon juice
1 tsp
-
Vinegar
1 tsp
-
Beans
1 can
Cooking
To prepare the products.
To prepare vegetable mayonnaise, need blender. So, drain the brine from canned beans into blender. I have the brine from the red beans, you can take white, from canned peas.
In brine and add vinegar, sugar, salt and lemon juice. Beat with a blender for a few seconds. Measure out the sunflower oil. Sunflower oil it is desirable to pour into a container with a spout, so it is more convenient to pour a thin stream.
Next, turn the blender on medium speed and begin to pour a thin stream of sunflower oil. The thinner the stream, the better will start to seize and vzbivayte mayonnaise. Speed blender (speed) can be increased.
Whisk the mayonnaise to the desired consistency, in our case-that the spoon was standing) If the mayonnaise thickens to the consistency you like, add a little more sunflower oil and again mix well. This mayonnaise can be stored in the refrigerator for up to 7 days.
Out of this number ingredients I got 500 ml of the finished product. Note: my mayonnaise turned out slightly purple hue, as the brine was from the red beans. From pickle white beans and peas, you get white! Also according to the author of the recipe, the mayonnaise can be prepared in corn in brine (but frankly this version I tried)!!!
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