Mayonnaise pp at home recipe. Dietary mayonnaise at home. Video: recipe for homemade mayonnaise

Prepare mayonnaise sauce using an immersion blender.
The essence of preparing the sauce is simple - measure the ingredients in the required proportions, mix, adjust for spices, put in the cold to infuse. Therefore, there will be few step-by-step photos of the process.

I'll tell you about some of the intricacies of preparation:
● Cottage cheese - any fat content, but not liquid. Curd grains make the sauce more viscous and viscous. I made it with soft cottage cheese (like children's cottage cheese), so the consistency of the sauce did not swell overnight even in the refrigerator, the sauce was watery and did not “hold” the salad well.
● Yolk - required boiled. Everyone knows that classic mayonnaise is made with raw yolk. So here it is. I made this sauce with raw yolk and didn’t like it - you can really feel the yolk. There was an unpleasant egg aftertaste. And the consistency was not so viscous.
● The amount of yolk is also important. For this amount of ingredients, 2 boiled yolks is just right. You need to feel the yolk in the sauce. I did it with one yolk - the taste was too sour, and with three - it was tasty, but it already overwhelmed the egg taste. Therefore, 2 yolks is the “golden mean”.
Well, and also, the brighter the yolk, the richer the shade the sauce will have.
● Sugar (or honey) must be added Necessarily, because there is a lot of acid in the sauce (kefir, cottage cheese, and vinegar). The sauce should taste spicy, but not sour. Without sugar it turns out too spicy and sour.
● Feel free to replace vinegar with lemon juice or acid.
● Other spices to taste. Any kefir. I have spicy mustard, so I add a little.
● I would also advise adding a little red sweet pepper - it won’t really affect the taste, but the color will be more pleasant.

Mix all ingredients in a bowl and beat with an immersion blender for 2-5 minutes. Since the power of the technique is different for everyone, be guided by the fact that the consistency is smooth, without pronounced grains.
The sauce will be runny at first. Don't be alarmed. Continue whisking and after 2 minutes the sauce should become more viscous. There should be a slight graininess in the sauce, but this does not affect the taste in any way.

Place the sauce in the refrigerator and leave for at least an hour (or overnight). The longer the sauce sits in the cold, the thicker its consistency becomes. Therefore, I would advise making the sauce in advance so that it has time to thicken.
From this amount of ingredients you get 220-240 ml of sauce. This is enough for one salad.
I kept this sauce for a week in the refrigerator and nothing separated or went rancid.

Now I season absolutely all salads with this sauce, even puff pastries. The sauce “holds” vegetables well and goes well with all vegetables, meat, and fish.
I recommend trying to make this diet sauce. Remember that you can always adjust the spices to your taste!

Prepare for your health!

1 Classic mayonnaise at home
2 From quail eggs
3 How to prepare mayonnaise from quail eggs step by step:
4 Vegetarian mayonnaise in blender
5 How to make Provencal at home?
6 Original garlic mayonnaise
7 Homemade, no eggs
8 Step-by-step recipe for making cottage cheese
9 With the addition of vinegar

The main components of mayonnaise are vegetable oil and eggs. It is recommended to store the store-bought product at a temperature no higher than 18 degrees for 45 days to 6 months. To achieve such long-term storage, chemical preservatives are included in its composition. But you can eat the sauce, beloved by many, without harm to your health, because mayonnaise can be prepared at home using a blender from natural products in just a few minutes.

Classic mayonnaise at home

To prepare the most popular French sauce, known to many as mayonnaise, you will need:

1 chicken egg;
15 ml lemon juice;
10 g prepared mustard;
salt, sugar, ground black pepper and other spices to taste.

To make mayonnaise at home you will have to spend no more than five minutes of time, but for everything to work out you need to strictly follow the cooking instructions:

Break the egg into a deep glass (for example, from a blender) and beat it until smooth.
Then start adding refined oil in small portions, continuing to beat the mixture with a blender. At first you need to add only ¼ teaspoon, and when half of the butter is already beaten together with the egg, you can add one tablespoon at a time.
The mass is well beaten and thickened - it’s time to add salt, sugar, lemon juice and other spices. Beat everything again. Taste, if necessary, adjust the taste by adding sweets, salt or other spices, beat again and the mayonnaise is ready.

The cooking sequence may be slightly different: pour oil into a glass, add all the ingredients, beat in the egg, and then gently press the egg to the bottom with the blender attachment and start whisking, raising the attachment as the mass thickens. This method of preparation requires some skill.

From quail eggs

Quail eggs are much healthier than chicken eggs, since their content of vitamins A, B1, B2 is two to three times higher, so they can become the basis for vitamin mayonnaise, which will include:

6 quail eggs;
100 ml vegetable oil;
10 g mustard;
7 g ground black pepper;
10 ml lemon juice;
4 g salt;
4 g sugar.

How to prepare mayonnaise from quail eggs step by step:

At high speed, beat the quail eggs with salt, mustard, sugar and ground pepper in a blender for about one minute.
Continuing to work with the blender, start adding vegetable oil a teaspoon at a time, then its amount can be increased to 1-2 tablespoons.
Pour lemon juice into the almost ready whipped sauce and stir the mixture until smooth.

Vegetarian mayonnaise in blender

Mayonnaise is a sauce made from vegetable oil whipped into an emulsion, like “oil in water.”

Most often, eggs are used as an emulsifier, but even without them you can prepare delicious and thick homemade mayonnaise, for which you will need:

300 ml refined oil;
100 ml aquafaba (can be replaced with 150 ml soy milk);
20-30 g of ready-made mustard;
30-45 ml lemon juice (or wine vinegar);
5 g salt;
3-5 g sugar;
spices to taste.

Cooking method:

In a suitable sized container, mix the oil and aquafaba (soy milk). Then beat the mixture for a few minutes with an immersion blender into a bubbling emulsion.
Add the remaining sauce ingredients and continue whisking at high speed until the desired consistency is achieved. The result is almost half a liter of delicious vegetarian mayonnaise.

How to make Provencal at home?

No matter how many new names appear on the labels of mayonnaise packages, most housewives prefer Provencal. His GOST from 1950 assumed the presence of the following ingredients in the sauce: vegetable oil, fresh egg yolks, 5% vinegar, ready-made mustard, sugar, salt and spices.

There was no starch, thickeners, flavors or preservatives in its composition, so it’s tastier and easier to prepare your favorite Provencal yourself.

150 ml refined oil;
2 chicken egg yolks;
10 g of ready-made table mustard;
15 ml table vinegar;
5 g sugar;
2-3 g table salt.

Progress:

Beat the yolks into a half-liter jar, add sugar, salt and mustard. Beat this mass until smooth and all salt and sugar crystals are completely dissolved.
Next, continuing to beat the mixture with a blender at high speeds, add all the vegetable oil in small portions. Pour vinegar into almost ready mayonnaise and beat for about another minute. To prevent mayonnaise from separating, all ingredients must be at the same temperature. It can just be at room temperature, or you can cool the yolks and butter so that the sauce whips up faster.
Place it directly in the half-liter jar in which the mayonnaise was prepared for several hours in the refrigerator so that it thickens, and then you can use it for dressing salads and preparing other dishes.

Original garlic mayonnaise

Original mayonnaise with garlic aroma and juicy herbs goes perfectly with oven-baked chicken. This recipe uses basil and parsley, but you can use any other herbs to suit your taste.

List and quantity of ingredients:

1 egg;
200 ml refined oil;
10 g parsley;
10 g basil;
12 g garlic;
lemon juice and salt to taste.

Cooking sequence:

Beat the chicken egg with a fork until smooth and pour it into a glass for an immersion blender. Next, beat the egg in a blender with a cocktail attachment (whirl), gradually adding vegetable oil and lemon juice.
Add garlic pressed through a press, finely chopped herbs, salt and spices to the airy thick mass, stir thoroughly with a spoon.

Homemade, no eggs

Homemade mayonnaise without eggs can be not only lean, but also made with cow's milk.

To make 500 ml of this sauce you will need the following products in the following proportions:

300 ml oil;
150 ml milk;
20 g prepared mustard;
5 g salt;
30 ml lemon juice or table vinegar;
3-4 g sugar.
spices.

Steps of preparation:

Use an immersion blender to turn the butter and milk into a white emulsion. This will take literally a few seconds.
Add salt, lemon juice and mustard to the resulting mixture. Beat everything for about two minutes using high speed. The mass should thicken.
At the last stage, add sugar and spices. Beat everything again. Place the finished mayonnaise in the cold for several hours.

Step-by-step recipe for making cottage cheese

Mayonnaise is a fairly high-calorie product, but this does not mean that people on a diet or watching their weight should refuse salads dressed with this sauce. You can always find an easier dietary alternative, and, for example, make mayonnaise at home from cottage cheese.

For it you will need to take:

200 g cottage cheese;
2 yolks;
60 ml milk;
60 ml sunflower or olive oil (you can take a mixture of them in equal proportions);
20 g prepared mustard;
15 ml lemon juice or apple cider vinegar;
salt to taste.

Algorithm of actions:

In a blender, beat cottage cheese, yolks and milk into a homogeneous smooth mass.
Continuing to beat the cottage cheese, pour in the oil in small portions. Then add the remaining ingredients and mix well.
If the cottage cheese was a bit dry and there were grains left in the mayonnaise, you can grind the sauce through a fine sieve.

You only need to store curd mayonnaise, like any other homemade one, in the refrigerator for 3-4 days to one week.

With added vinegar

To enhance the taste, lemon juice is added to mayonnaise, but it can be replaced with vinegar. The taste of the finished dressing will not only not suffer from this, but on the contrary, it will become richer and richer. The main thing is not to take regular table vinegar, but instead use balsamic, apple or wine vinegar.

Composition of mayonnaise with vinegar added:

2 raw chicken eggs;
250 ml refined vegetable oil;
5 ml balsamic vinegar;
5 g salt;
5 g sugar;
3 g allspice ground.

Preparation:

Beat the eggs along with all other ingredients (except oil) with an immersion blender until smooth.
Then pour in refined oil in five or six additions, without stopping beating at maximum speed.
When the dressing acquires a thick and viscous consistency, reminiscent of sour cream, transfer it to a glass jar and cool for half an hour in the refrigerator.

One of the most beloved and popular sauces of all times, as they say, is mayonnaise. But now this product is among those prohibited for any healthy lifestyle and nutritionist. Although, supporters of proper nutrition do not necessarily have to give up the usual sauce. You can prepare delicious dietary mayonnaise at home - it’s not difficult to find a recipe for every taste.

Is it possible to eat mayonnaise while losing weight or just eating?

Since I have mayonnaise lovers at home, I have been interested in the question of how to replace mayonnaise with a healthy diet, and whether it is realistic to do this at all, for a long time.

The traditional sauce is made from yolks, vegetable oil, sugar and vinegar. This set of products is not suitable for weight loss or for supporters of proper nutrition - the calorie content per 100 grams is more than 600 Kcal, there is an excess of fat, and again, sugar.

Store-bought sauce also contains a lot of chemical components - flavorings, emulsifiers, preservatives. Homemade is safer in this regard, but still not great. Trying to solve the problem of the harmfulness and usefulness of the product, many use olive oil in home recipes. But changing the oil does not reduce calories.

How to replace mayonnaise on a diet? How to reduce calories? How to make homemade mayonnaise-pp and is it possible? Making sauce based on low-fat dairy products reduces calorie content and makes it possible to use during diets and proper nutrition. By following simple rules and cooking secrets, you can get an excellent addition to salads and main courses - diet sauce, which is ideal instead of mayonnaise.

PP sauce made from the right products is “safe” for your figure, will not add kilograms and centimeters, and will taste no worse than the classic version.

Delicious safe pp mayonnaise: subtleties of preparation

You can make PP mayonnaise at home with half the calorie content - on average about 300 Kcal per 100 grams of product, although there is a recipe with much less nutritional value (it will also be in our selection).

The basic principle of preparation is the use of low-calorie and low-fat products.

It is preferable to beat products with a blender - its speed is higher.

When beating with a whisk or mixer, it is difficult to achieve the desired thickness.

It will be easier to whip if you use chilled ingredients.

If it contains mustard, I advise you not to buy store-bought mustard, but to make it yourself from powder. Here's a video of a great quick mustard recipe:

Vegetable oil can be used in minimal quantities, or you can completely abandon it, replacing it with other products. Herbs, herbs, herbs and spices diversify the taste of the product, add aroma and spiciness. Try making homemade dietary mayonnaise, choose the recipe yourself.

Recipe based on cottage cheese

The simplest and most accessible recipe is based on low-fat cottage cheese. An excellent one - cottage cheese - is necessary for everyone, but especially for those who go to the gym. Curd fitness mayonnaise is not only tasty, but also healthy.

The main secret is choosing the right dairy product. It should be soft, without grains, otherwise the sauce will not be as tasty.

This sauce (2-3 tbsp) combined with boiled eggs (2-3 pcs) is an ideal afternoon snack!

Nutritional value per 100 g:

Calories: 92.9
Proteins: 14.3
Fats 3,4
Carbohydrates: 1,2

Ingredients:

boiled yolk - 1 pc.
low-fat cottage cheese - 150 grams
mustard - 1 teaspoon
salt - to taste
water - 2-3 tbsp.

Preparation:

Boil the egg. Separate the yolk from the white.
Beat the cottage cheese with a blender, adding a little boiled water. The result is the consistency of thick sour cream.
Add the yolk and mustard to the curd mass, salt, pepper and beat thoroughly again. If the cottage cheese is without sourness, then you can add 1-2 drops of lemon juice.
Bon appetit!

Lowest calorie recipe: yogurt

How to make low-fat mayonnaise, that is, one with a minimum of calories?

The lowest calorie option is made from eggless yogurt.

We take yogurt without additives, natural, low fat, or we make it ourselves (recipe).

The sauce is somewhat similar, but its taste and consistency are completely different.

Nutritional value per 100 g:

Calories: 92.9
Proteins: 4
Fats 0,5
Carbohydrates: 4

What you will need:

yogurt - 200 ml
homemade mustard - 1-2 tsp.
dill greens - 1 bunch
salt - a pinch.

Preparation step by step:

Finely chop the greens.
Using a blender, beat the yogurt, adding mustard and salt. Send the greens there.
Diet yogurt mayonnaise is ready! You can serve it to the table!

Sour cream and mustard mayonnaise

This recipe is based on natural low-fat sour cream and unrefined vegetable oil.

It’s very easy to make your own dietary mayonnaise this way.

I advise you to take oil with some kind of nutty flavor (sesame etc.) - it turns out more interesting. than regular olive oil.

Nutritional value per 100 g:

Calories: 223
Proteins: 3
Fats 21
Carbohydrates: 5

What do you need:

low-fat sour cream - 1 tbsp.
unrefined vegetable oil - 2 tbsp.
lemon juice - 2 tbsp.
mustard - 2 tsp.
honey - 1-2 teaspoons
salt, spices - to taste

How to do:

Beat vegetable oil and lemon juice until thick using a blender at high speed.
Continuing to beat, add honey and mustard.
Combine the whipped mass with sour cream and beat for 1-2 minutes, adding salt and spices to taste.
Bon appetit!

Apple pp mayonnaise

A very interesting recipe for pp mayonnaise with applesauce.

It can be used not only by PP practitioners, but also by those observing fasts.

The puree is easy to make - bake 3-4 apples, removing the seeds and peel. Then beat in a blender.

Or you can find it ready-made in stores, just read the ingredients - no sugar!

Nutritional value per 100 g:

Calories: 205
Proteins: 1
Fats 16
Carbohydrates: 13

Components:

applesauce – 200 gr
vegetable oil - 2 tablespoons
homemade mustard - 1 teaspoon
honey - 1 tbsp. or any sakhzam to taste
salt, spices - to taste.

Preparation

Beat the applesauce in a blender, adding vegetable oil a teaspoon at a time. You should get an elastic, thick mass that will lighten during the beating process.
After adding mustard, honey or stevia, salt and spices to taste, continue whisking for 2-3 minutes. If desired, you can add a drop of lemon juice (about 1 tsp).
The sauce is ready! K - simply magical!

A simple recipe with kefir

How to make homemade diet mayonnaise with kefir?

Very simple!

This recipe uses raw yolks, so if the eggs are not from your own chicken, it is better to replace them with quail eggs (6 yolks).

As you know, the quail is a bird that has a very high body temperature, making infection with bacteria and microbes almost impossible.

Any vegetable salads with this dietary dressing turn out incredibly tasty!

Nutritional value per 100 g:

Calories: 380
Proteins: 4
Fats 38
Carbohydrates: 4,5

Ingredients

low-fat kefir - 1/2 tbsp.
vegetable oil (olive or sunflower) - 100 g
raw yolks - 2 pcs. chicken or 6-7 quail
lemon juice - 2 tbsp.
honey - 1 tbsp.
mustard - 1 tbsp.
salt, spices - to taste.

Preparation:

While beating the yolks, add vegetable oil a little at a time.
Then alternately stir in lemon juice, honey, mustard, salt, and spices.
Add kefir to the mixture, continuing to beat.

Video recipe for bean mayonnaise

Lenten bean mayonnaise, so popular among vegetarians, is also suitable for PP. It’s not difficult to make (just don’t add sugar):

Secrets of the perfect homemade diet mayonnaise

Homemade sauce cannot be stored for a long time. Unlike store-bought, it contains no preservatives. The maximum shelf life in the refrigerator is 5 days (in fact, it is eaten much earlier!).

For whipping, it is better to use a tall container (glass or bowl). The mass increases greatly in size.

Cheese will enhance the creamy taste of the product. Don't forget that it should have a minimum fat content.

Delicate mayonnaise can be easily found on store shelves, but real dietary mayonnaise is obtained only when prepared at home. It contains no flavoring additives, no mysterious stabilizers, no harmful carcinogens. You buy products for him yourself, check their quality, and create the necessary proportions. How to make a dietary version of mayonnaise on your own?

Homemade mayonnaise with yogurt

Dietary mayonnaise at home is low in calories, high in vitamins and has an amazing taste. It doesn't look like store-bought variations, but it replaces them quite well. According to the recipe we need the following products:

natural yogurt – 150 ml;
juice squeezed from half a lemon;
mustard – 1 teaspoon;
egg - 1 piece;
ground black pepper - on the tip of a knife;
salt to taste.

Preparation:

Boil the egg hard, mash it with lemon juice, pepper and mustard.
Dilute with yoghurt, salt, knead.
Lightly beat with a whisk to give the mass airiness and volume.

So we have a dietary, light one that can be used to dress salads and more. By the way, it contains a lot of vitamins and other useful elements.

Mayonnaise for vegetarians

Definitely dietary mayonnaise is obtained if you cook it without eggs. This dressing is suitable for vegetarians and will be served on fasting days. For her we will take:

vegetable broth – 100 ml;
vegetable oil – 100 ml;
starch – 40 grams;
lemon – half of the fruit (squeeze the juice out of it);
mustard - half a teaspoon;
sugar - half a teaspoon;
salt to taste.

Preparation:

Boil vegetable broth and cool it. Divide into two parts.
Add starch to one part of the broth.
The second half of the broth must be heated to 40 degrees. Then pour into it the part that was mixed with starch. Pour in a thin stream.
While continuing to heat the liquid, stir it constantly to prevent the formation of lumps.
As soon as the mixture begins to thicken, turn off the heat and leave to cool.
Add the remaining ingredients, except vegetable oil, into the cooled mixture.
Take a whisk and start whisking the sauce. Add oil while whipping.

Recipe without oil

We have already reviewed recipes made from yogurt and without eggs, but absolutely dietary mayonnaise must be prepared without oil, a source of fat. It requires very few products:

yolk from a boiled egg;
1 teaspoon mustard;
liquid cottage cheese – 100 grams.

Preparation:

Knead the yolk with a fork, mix with mustard, pour our liquid cottage cheese into them in small portions.
Let's move on to whipping. We use a whisk. We obtain a homogeneous mass, salt it to taste.

In the resulting form, mayonnaise is served with meat and fish dishes, and as a dressing for salads. If you add a little imagination and diversify the flavors, you will get a wonderful sauce for pasta or chicken. The paprika will give it a nice color and it will go perfectly with the pasta. To improve the taste of chicken, add tarragon to mayonnaise. By garnishing the dressing with olives, you can surprise your family with mouth-watering seafood dishes.

Recipe according to Dukan

We specially found this recipe for lovers of fashionable diets. Despite the fact that the diet developed by the French doctor, Pierre Dukan, causes a lot of controversy, we decided to offer you this recipe. It does not contain any special products, it is made quickly, and in terms of calories, everything is modest and digestible for those who guard their figure. Products:

cottage cheese – 3 tablespoons;
kefir - the same amount as cottage cheese;
boiled yolks – 2 pieces;
lemon juice – about 5 drops;
mustard – 1 teaspoon.

Preparation:

The cottage cheese must be passed through a blender so that it turns into a homogeneous paste.
Then we begin to add the remaining ingredients to the blender bowl. First come the pre-pounded yolks, followed by kefir, then mustard and lemon juice.
For pleasant flavors, add sweetener, salt, and pepper in very small quantities.
Beat all products for 5-10 minutes.
Pour the finished sauce into a special container and let it stand in the refrigerator until it thickens. Now it can be used to season dishes.

Recipe with beans

Proponents of a healthy lifestyle call this low-calorie sauce pp-mayonnaise (from the phrase “proper nutrition”). We will cook it with beans. What products to take:

white beans - 1 cup cooked at home, or 1 can from the store;
olive oil – 3-4 tablespoons;
lemon juice – 2 tbsp. spoons;
mustard – 1 teaspoon;
salt – 2/3 teaspoon.

Preparation:

Mash the beans in an immersion blender, making a thick porridge. If you use boiled beans, you can leave some of the broth from them. It is useful for giving mayonnaise a liquid state.
Add 2 tablespoons of oil and knead again.
Add mustard and use the blender again.
Add lemon juice and knead again. If the sauce is too thick, you can add oil, or use bean broth or boiled water.

The taste of this mayonnaise is slightly different from the usual one, but fans of proper nutrition are no strangers to altered flavors of traditional dishes.

Culinary secrets

How to make dietary but tasty mayonnaise:

if the sauce turns out to be very thick, you can dilute it with ordinary boiled water, adding it in small portions;
It is easier to achieve homogeneity of the mass if you mix products at room temperature;
in order not to wait for the grains of sugar to dissolve, you can take powdered sugar;
You can use a blender to beat the sauce, but you will have to work carefully (the speed of the device should not be high, the products are introduced separately).

Remember that homemade mayonnaise does not contain preservatives, and therefore does not have a long shelf life. It can only be kept in the refrigerator for a day.

A person’s diet should include only the healthiest foods – there is no room for excessively high-calorie sauces. How to prepare dietary mayonnaise at home, what products can form its basis?

Mayonnaise without oil

A recipe for homemade dietary mayonnaise may well exclude the main source of calories - vegetable oil (100 g of fat contains about 900 kcal). So, to prepare a truly dietary sauce, take a boiled yolk (1 pc.), about 1 tsp. mustard, 100 g liquid cottage cheese.

Mash the yolk, add mustard and mash them well. Then add liquid curd in small portions and beat until completely smooth. Salt and season the sauce to taste.

Yogurt mayonnaise

Take thick yogurt without fillers (150 ml) and beat it with 1-2 tsp. mustard. After this, add chopped herbs (determine the quantity yourself). Season, add salt and beat well.

Sour cream mayonnaise

To prepare the sauce, take refined vegetable oil (80 ml) and low-fat sour cream (250 g of this product will be required). To add flavor, use honey (a little), 0.5 tsp. mustard and lemon juice (about 1 tbsp). Also take salt, turmeric, ground pepper and 1 tsp. apple cider vinegar.

Combine sour cream with lemon juice and leave for 15 minutes. Then add seasonings, honey, apple cider vinegar and mustard. While whisking the mixture, pour in the oil in a thin stream. Place the finished sauce in the refrigerator.

Cottage cheese mayonnaise

To prepare this sauce, use cottage cheese and yogurt (200 g each), mustard (1-2 tsp), boiled egg yolks - 4 pcs.

Mash the yolks, add cottage cheese and yogurt. Don't forget to add mustard and salt. Whisk the sauce well. If you want, you can add 1 tsp during cooking. lemon juice.

Kefir mayonnaise

What ingredients are needed to make the sauce? Take room temperature kefir (100-150 ml), olive oil (300 ml), mustard (1-2 tbsp). You will also need yolks (2-3 pcs.), lemon juice (1-2 tbsp.), sugar and salt (a pinch).

Beat kefir with a blender (a minute is enough). Add the yolks beaten with salt, sugar and lemon juice. While continuing to whisk, gradually add the oil.

Mayonnaise without adding eggs

This recipe is extremely simple. Whisk 100 ml yogurt and 100 ml sour cream with 2 tsp. mustard. Finely chop the herbs (oregano, basil). Add to sauce and whisk. Use salt and seasonings to taste.

Mayonnaise according to Dukan

To prepare mayonnaise, which can be consumed while following the Dukan diet, take boiled yolks (2 pcs.), 5 drops of lemon juice, 1 tsp. mustard. You will also need cottage cheese and kefir (3 tbsp each). To add flavor to the sauce, use a sweetener, a pinch of salt, and ground pepper.

Process the cottage cheese with a blender until a homogeneous mass is obtained, successively add the mashed yolks, kefir, mustard, lemon juice, pepper, sweetener and salt. Whisk the sauce for 5-10 minutes and then put it in the refrigerator.

Diet mayonnaise is easy to prepare at home. Many of those who have tried the above recipes claim that diet sauce tastes better than industrial mayonnaise.