If, like us, mayonnaise drives you crazy and you would even put it in your coffee with milk -well, it's not necessary anyway-, you may have had this dilemma at times: do I prepare it at home and play it with the salmonella, or shot of some canned mayonnaise?
There is a third way to deal with this situation: make a sauce very similar to mayonnaise, but without the egg.
Today we explain three techniques: one with cow's or soy milk;
another, with tofu, and a third with aquafaba, the cooking liquid of chickpeas or white beans.
Important notice: if you want to know which one is the most similar to traditional mayonnaise, you will have to watch the video above.
lactonese
Time:
15 minutes
Difficulty:
easy
Ingredients
For about 300g
100 ml of cow's or soy milk
200 ml of olive or sunflower oil
Lemon juice or vinegar to taste
Salt
1 teaspoon Dijon mustard (optional)
Instructions
Fabanese
Time:
15 minutes
Difficulty:
easy
Ingredients
For about 300g
3 tablespoons aquafaba (cooking liquid from homemade or canned chickpeas)
1-2 tablespoons chickpeas (about 12)
180 ml of olive or sunflower oil
Lemon juice or vinegar to taste
Salt
1 teaspoon Dijon mustard (optional)
Instructions
tofunese
Time:
5 minutes
Difficulty:
The easiest of the three
Ingredients
For about 300g
250g soft or silken tofu
4 tablespoons olive or sunflower oil
2 tablespoons of cold water
Vinegar or lemon juice to taste
Salt
1 teaspoon Dijon mustard (optional)
Instructions
If you make this recipe, share the result on your social networks with the hashtag #RecipesComidista.
And if it goes wrong, complain to the Defender of the Cook by sending an email to
defensoracomidista@gmail.com
.
