Mayonnaise with sour cream. Homemade sour cream mayonnaise Homemade sour cream mayonnaise recipe

Due to popular demand, we offer you our recipe for homemade vegetarian mayonnaise. In order for mayonnaise to turn out delicious, first of all, be in a good mood. Everyone knows that any dish prepared without the mood is not as tasty.

1. Sour cream – 250 gr.
2. Turmeric – ¼ teaspoon
3. Black salt ¼ teaspoon

Mix all ingredients well and the mayonnaise is ready.

Recipe 2: Vegetarian mayonnaise with flour

• Water – 1.5 cups;
• Flour – 6 tbsp;
• Sugar – 1 tbsp;
• Salt – 1.5 tsp;
• Mustard powder - 1.5 tsp;
• Sour cream – 2 tbsp;
• Citric acid – ¼ tsp;
• Vegetable oil – 100 g;
• Ground black pepper;

Pour 1.5 cups of cold water into the pan, add 6 tbsp. flour and stir well until the flour is completely dissolved. Place the pan over low heat and stir continuously until the mixture thickens. Remove from heat and cool; the resulting mass should not remain warm.

Add sour cream, salt, sugar, mustard powder, citric acid (pre-dissolved in 3 tablespoons of water), ground black pepper on the tip of a knife and beat in a blender for five minutes using a mixing attachment, photo attached.

Since mayonnaise is quite thick, a regular whisk is not suitable for whipping. Then, continuing to whisk, pour in the vegetable oil in a thin stream. Continue whisking the mayonnaise for another five minutes.

If you want to give your mayonnaise a nice yellow color, add ¼ tsp during cooking. turmeric.

And if you like garlic-flavored mayonnaise, we suggest adding 0.5 tsp. asafoetida.

Mayonnaise can be stored in the refrigerator for 3-4 days in a sealed container.

Cooking time – 15 minutes (excluding cooling time)

Recipe 3: Homemade vegetarian mayonnaise without eggs with sour cream

Let's prepare homemade mayonnaise, which can be used in salads, added to soups, or simply spread on bread :)

To prepare mayonnaise, take this:

- sour cream 250 gr.
- salt 0.5 tsp.
- black salt 0.5 tsp.
- black pepper 0.3 tsp.
— asafoetida 0.3 tsp.
- sugar 1 tbsp.
- mustard 0.5 tsp.
- turmeric 0.3 tsp.
- vegetable oil 2-3 tbsp.

Asafetida and black salt are very important in this recipe; they cannot be replaced here...

Mix all ingredients. Mayonnaise is ready!

Recipe 4: vegetarian mayonnaise with milk

This mayonnaise turns out thick, tasty, real, and most importantly natural. And a lean version can be made by replacing cow's milk with soy milk. And it cooks in a matter of minutes, now you will see for yourself.

• 300 ml. odorless sunflower oil
• 150 ml. milk (cool)
• 1 tbsp. spoon (or less) prepared mustard
• ¾ teaspoon salt (or to taste)
• 2-3 tbsp. tablespoons lemon juice (or vinegar)
• ½ teaspoon sugar (optional)
• spices (optional)

How to make homemade mayonnaise without eggs:

Advice: If suddenly your mayonnaise does not thicken, just leave it alone for a few minutes and then beat it again with a blender. Everything should work out!

1. Now it remains to add sugar and spices. Or you don’t have to add it - it will still be very tasty.

From this amount of products you will get 0.5 liters of delicious mayonnaise, which you can prepare in 5 minutes, and you can add it to other salads, serve with vegetarian snacks, or simply spread it on bread.

Advice: The milk should be cool (cold), warm milk may not work. And one more thing - you need to beat with a submersible blender!

Recipe 5: Lenten mayonnaise without milk and eggs

Mayonnaise prepared according to this recipe is suitable for vegetarians and fasting people.

Compound:
Mustard – 1 tsp.
Lemon juice – 2 tbsp.
Vegetable oil – 100 ml
Salt – 0.5 tsp.
Sugar – 0.5 tsp.
Water

The main elements of vegetarian mayonnaise are mustard and refined vegetable oil, so it is suitable for almost any diet and dietary restrictions.
To start preparing lean mayonnaise, you need to add a few drops of vegetable oil to a spoon of prepared mustard and mix well with a whisk.

1. All ingredients should be at room temperature.
2. If you prepare mayonnaise using the eggs of domestic chickens, its color will be yellow. Moreover, the fresher the eggs, the richer the color. Eggs bought in a regular store will make light mayonnaise.
3. Prepare mayonnaise with sunflower oil or a mixture of olive and sunflower oil in a ratio of 1: 1, or better yet 1: 2 or 1: 3. If you use only, especially extra virgin, the sauce will be bitter.
4. If you add a little more oil than indicated in the recipe, the mayonnaise will turn out even thicker. This same method can be used to save the sauce if the mixture does not thicken when whipped. If, on the contrary, you want to make it thinner, then pour a little water into the sauce.
5. To diversify the taste of the sauce, you can add dried or chopped fresh garlic, ground black pepper, paprika or chopped dill. And the amount of salt can be changed to taste.
6. Ready-made homemade mayonnaise is stored in a hermetically sealed container for no more than 4–5 days.

4 homemade mayonnaise recipes

The ingredients can be whipped in two ways: with a blender or mixer. In both cases, the sauce turns out tasty and aromatic, but both options have their pros and cons.

It's easier to make mayonnaise with a blender because you can use whole eggs. And the sauce prepared with a mixer will be thicker, but you will have to spend time separating the yolks from the whites.

Ingredients

• 2 raw eggs;
• ½ teaspoon salt;
• ½ teaspoon sugar;
• 2 teaspoons mustard;
• 250 ml vegetable oil;
• 1 tablespoon lemon juice.

Break whole eggs into a tall, not too wide container, such as a jar or a special blender glass. Do this carefully so that the yolks do not spread. Add salt, sugar and mustard.

Lower the blender to the bottom and beat the mixture until smooth. Then, moving the blender up and down and continuing to beat the mixture, pour in the oil in a thin stream.

When the sauce thickens, add lemon juice and beat the mayonnaise with a blender again.

A quick way to make a thick sauce from whatever you probably have in your kitchen. It will turn out no worse than mayonnaise with mustard.

Ingredients

• 2 raw egg yolks;
• ½ teaspoon salt;
• ½ teaspoon sugar;
• ½ teaspoon vinegar 9%;
• 150 ml vegetable oil.

Preparation

Place the yolks in a tall, narrow container. Add salt, sugar and vinegar. Instead of table vinegar, you can use it, then the mayonnaise will be softer.

Pour in the oil and, placing the blender at the bottom of the container and without moving it, beat the mixture for about 3 minutes. When the sauce begins to thicken, start moving the blender up and down to mix the ingredients evenly.

The sauce prepared according to this incredibly simple recipe turns out to be quite thick and has a delicate creamy taste.

Ingredients

• 150 ml milk of any fat content;
• 300 ml vegetable oil;
• 2–3 teaspoons mustard;
• 2 tablespoons lemon juice;
• ½ teaspoon salt.

Preparation

Pour milk and butter into a tall, narrow container. Blend the mixture with an immersion blender for a few seconds. You should get a thick mass. Add mustard, lemon juice and salt and whisk again until smooth.

This unconventional but delicious sauce is a great option for those who don't want to use raw eggs and vegetable oil.

Ingredients

• 3 boiled yolks;
• 2 teaspoons mustard;
• 300 g fat sour cream;
• ½ teaspoon salt.

Preparation

Add mustard to the yolks and mash with a fork until smooth. Add sour cream and salt and mix thoroughly so that no lumps remain.

Mayonnaise is one of the most favorite sauces in the whole world. And it’s not surprising, because this is truly one of the most delicious dressings that exist. The famous sauce was first prepared in France, back in the 18th century. Since then, the popularity of mayonnaise has only grown. Today it can be found on almost every table in many varieties: fatty and light, with and without additives, homemade and store-bought. Each housewife has her own special recipe for preparing this delicious dressing. After all, homemade mayonnaise is an excellent alternative to store-bought sauces that contain many harmful additives.

In the traditional version, French dressing is made from egg yolks, vegetable oil, salt, pepper and vinegar. Lemon and mustard were used for flavor. Try to deviate from the classic recipe and make homemade mayonnaise from sour cream, boiled yolks and mustard. This sauce is distinguished by its ease of preparation, availability of products and versatility of use. Sour cream mayonnaise can be served with meat, poultry, fish, seafood, seasoned with various salads, or added to baked goods. This light and tasty sauce will appeal to all members of your family.

Taste Info Sauces

Ingredients

• Eggs (boiled yolks) – 3 pcs.;
• Sour cream – 300 ml;
• Mustard – 1.5 tsp. without slide;
• Sugar, salt, favorite spices - to taste.

How to make mayonnaise from sour cream and mustard at home

Eggs must be hard-boiled. To do this, fill them with cold water and place on the stove. Bring to a boil, set the heat to slightly above medium and cook for 7 minutes. Then immediately drain the boiling water and add cold water. After cooling, separate the yolks from the whites; for mayonnaise you will only need the first. The latter can be used to prepare green borscht, salads, or simply eaten with the resulting sauce.

Place the yolks in a deep bowl and add mustard to them.

Using a fork, mash the mustard with the yolks until a homogeneous paste forms.

The fattier the sour cream, the tastier the mayonnaise will be. Try to use a product with a fat content of 20-25%. Add sour cream to the egg-mustard mixture.

Mix all ingredients thoroughly. It is necessary that the mass is homogeneous and does not contain lumps.

Add salt and sugar according to your taste. If desired, you can use any other spices you like. Stir thoroughly again until all sugar and salt crystals dissolve. To give the mayonnaise a nice yellow hue, you can add a pinch of turmeric.

Homemade mayonnaise with sour cream is completely ready! Use it as a salad dressing or serve as a sauce for main courses. Bon appetit!

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Mayonnaise is very tasty on its own, but you can use it to make even more original sauces:

1. "Tartarus". To mayonnaise with sour cream, add finely chopped pickled cucumber, a clove of garlic passed through a press and finely chopped dill. Mix all ingredients well. Refrigerate for 30-40 minutes, during which time the sauce will infuse.
2. "Garlic." Add chopped garlic, finely chopped parsley or dill and a pinch of salt to the sour cream mayonnaise to taste. Stir and place in the refrigerator for an hour to allow the sauce to infuse well.
3. "Curry". Add a tablespoon of paste or curry seasoning to the prepared sauce, salt and pepper to taste.
4. "Cheese." Grind 300 g of hard cheese and 3 cloves of garlic on a medium grater and add to homemade sour cream mayonnaise. Season to taste and add a few drops of lemon juice. Add finely chopped dill if desired. Stir the mixture and place in a water bath until the cheese is completely dissolved. Cool the sauce and serve.

Mayonnaise is an important component of salads. But store-bought mayonnaise is not suitable for vegetarians, as it contains eggs.

Prepared at home to suit your taste, vegetarian mayonnaise is an excellent alternative to the store-bought product.

Vegetarian mayonnaise without eggs from sour cream: recipe

Making homemade vegetarian mayonnaise is quite quick and its composition is easily accessible. The basis of our mayonnaise is 15 percent sour cream. The benefits of sour cream are obvious - it is a lactic acid product that is well absorbed by the digestive system.

Of course, this is a high-calorie product, but its calorie content is much lower than store-bought mayonnaise - 160 kcal.

100 grams of sour cream contains:

• Proteins – 2.8 g;
• Fats – 15.0 g;
• Carbohydrates – 3.6 g;

As well as a vitamin B complex, vitamins A, E, C, PP and elements important for the human body - iron, iodine, manganese, copper, fluorine, zinc.

By following the recipe below, you will get a tasty and healthy vegetarian mayonnaise made from sour cream.

Ingredients for vegetarian mayonnaise:

• Sour cream 15 percent - 4 tablespoons;
• Sunflower oil (unrefined) – 3 tablespoons;
• Honey – ½ teaspoon;
• Sea salt – ½ teaspoon;
• Live mustard (not powder) – ½ teaspoon;
• Apple cider vinegar – 1 tablespoon.

Instructions for preparing vegetarian mayonnaise

Place sour cream, honey, salt, mustard in a container and mix everything. Then, dosed, one spoon at a time, add the oil - add one spoon - stir, add a second spoon - stir, add a third spoon - stir. And finally, pour in the vinegar, mix again until the texture is homogeneous and put in the cold for 30-40 minutes so that the mayonnaise thickens a little.

If desired, you can add dried herbs and herbs ground in a coffee grinder to the prepared mayonnaise to suit your usual taste. This will give vegetarian mayonnaise a special, individual flavor.

This vegetarian mayonnaise can be used not only when preparing salads, but also when baking vegetables.

Have a nice meal, friends!

Recipe by Larisa Yaroshevich