Homemade vegan mayonnaise
Mayonnaise or mayonnaise is a sauce from Mahon (Menorca, Balearic Islands) which has been recorded since at least the year 1750. It is a sauce very similar to alioli , but does not use garlic in its preparation, so that its flavor is much softer and lighter.
Despite its origins, following the French invasion of the island of Menorca, the name of the sauce began to spread like mayonnaise, as the French called it to break the diphthong in pronunciation. This is how it also happened to be known in the Anglo-Saxon countries and in the areas where until now they did not know the sauce and the origin of it.
There are two ways to make mayonnaise: with lemon and without lemon; but the added value of this recipe in particular is that for its preparation is not used or egg, or milk, so the mayonnaise that is obtained is free of cholesterol, trans fat, lactose and casein, thus being healthier and with a finer and delicate flavor.
This is a sauce rich in proteins , isoflavones , lecithin , flavonoids , omega 3 and omega 9 fatty acids, fiber , antioxidants such as beta carotene ; vitamins C , E , K and folic acid , calcium , phosphorus , magnesium and potassium .
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- Step 1In the blender glass we put the soy milk, the salt and the lemon juice.
- Step 2We add the oil little by little while we are stirring little by little at medium speed until we see that the sauce remains with a thick and homogeneous texture.