Vegan mayonnaise without eggs
Description
Apple-based vegan mayonnaise can even be served with savory baked goods. It works well in vegetable salads or with roasted and boiled vegetables. The sauce can be stored in the refrigerator for about 3 days, but you can bake the apples in advance and always have a base for this dish on hand. It's perfect with pasta, meat, and vegetables.
Instructions
- 1
Step 1
Prepare the listed ingredients.
- 2
Step 2
Peel the apples, rinse them in water, and cut the flesh into small pieces, placing them into a saucepan or pot. Pour in 30 ml of warm water, add salt, and place the container on the stove.
- 3
Step 3
Simmer for about 10-15 minutes under a lid until tender.
- 4
Step 4
Drain the liquid and transfer the apples to a blender. Puree for about 1-2 minutes, then chill the apple puree in the refrigerator for 20-30 minutes.
- 5
Step 5
Then add more salt to the puree, along with grainy mustard or powdered store-bought mustard. Start blending the sauce with a blender and gradually pour in the vegetable oil. The mayonnaise will lighten in color quickly. The main thing is to pour the oil in a thin stream; otherwise, the sauce may separate. After preparation, place the mayonnaise in the refrigerator and chill.
- 6
Step 6
Place the chilled lean mayonnaise in a sauce dish, garnish with fresh herbs, and serve.