Low-calorie homemade mayonnaise
Description
This low-calorie mayonnaise does not keep for long (maximum 1-2 days), so don't delay and eat it quickly. Also, I do not recommend combining it with fish or seafood. It is perfect as a dressing for fresh vegetable, meat, or chicken salads. Serve the sauce with meat, fish, or use it as a salad dressing.
Instructions
- 1
Step 1
Pour vegetable oil and 50 ml of milk into the blender container. Blend until smooth, then add 1/2 tsp of mustard, a pinch of salt and sugar, and a few drops of vinegar. Blend again until smooth.
- 2
Step 2
Soak the gelatin in 200 ml of milk to let it swell. Then dissolve the gelatin over low heat. Add a pinch of salt and sugar, and a little mustard. Mix well and let the mixture cool.
- 3
Step 3
Mix both components using a blender. The consistency should resemble a milkshake. Refrigerate for 20 minutes to thicken.
- 4
Step 4
Immediately before consumption, blend the mayonnaise with a blender.