Lenten apple mayonnaise. Lenten apple mayonnaise

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Making delicious mayonnaise at home is not at all difficult - you just need to beat all the ingredients in the correct proportions with a mixer or blender. But you can change it a little traditional recipe and prepare the sauce with the addition of apples. Homemade apple mayonnaise has a delicate texture and pleasant taste with a light, barely noticeable fruity sourness. It turns out to be lean, and even vegan (it contains no eggs or milk), so it’s perfect for dietary nutrition, as well as for those people who do not eat animal products.

The ingredients of the sauce include refined vegetable oil, fresh apples, and of course, spices typical for mayonnaise: salt, sugar, black pepper, mustard and lemon juice or vinegar. For aroma and piquant taste, you can also add a pinch of ground nutmeg and dry ginger.

Apple (medium) – 2 pcs.
Vegetable oil – 100-200 ml
Sugar – 1 tsp.
Salt – 1 tsp.
Mustard – 1 tsp.
Lemon juice – 1 tbsp.
Ground black pepper – 1 pinch
Nutmeg – 1 pinch

How to make apple mayonnaise

Take two medium apples (preferably sweet and sour) and peel them. Then remove the core with seeds and cut the apples into small pieces. I got 220 grams of pure pulp.

Place the apples in a saucepan or small saucepan, add two tablespoons of water and one teaspoon of sugar.

Cover the pan with a lid and simmer over low heat until soft, about 10 minutes. Let the apples cool completely.

Let's start preparing mayonnaise. To do this, you can use a stationary or immersion blender (like mine). Transfer the apple pieces to a blender bowl or a tall glass, which usually comes with an immersion blender, and puree the cooled apples.
Then add salt, mustard, a pinch of ground black pepper and beat lightly. For a piquant taste, you can also add ground nutmeg and dry ginger. But I didn’t have any ginger, so I only added nutmeg.

Now, continuing to beat, we begin to add refined vegetable oil in a thin stream. Gradually the mixture will begin to lighten and increase in volume. So beat all the butter until you get a thick, homogeneous sauce. We taste it and, if necessary, add salt, sugar, or mustard.
In the ingredients I indicated the approximate amount of oil, how much to add is up to you, the taste of the finished mayonnaise depends on this. Some recipes use 100 grams of butter, while others use applesauce and vegetable oil in a 1:2 ratio. In the first case, you will get a less fatty, dietary mayonnaise, and in the second, a sauce that is more nutritious and familiar in taste. I liked the 1:1 ratio of apples to butter. The mayonnaise turned out to be quite thick, and at the same time very delicate, with a subtle apple flavor. The thickness of the sauce is given by apples, which contain a lot of pectin, a natural stabilizer and thickener.

At the very end, add lemon juice and beat again.

Transfer the finished sauce into a clean glass jar with a lid and put it in the refrigerator; after 2-3 hours it will thicken even more. From the amount of ingredients indicated in the recipe, I got about 400 milliliters of mayonnaise.

Apple mayonnaise can be used to dress vegetable salads; it is perfect for meat and fish dishes, potato pancakes... Try making this cold sauce, I think you will appreciate its pleasant and fresh taste.

On my website you can find a recipe for another simple and delicious mayonnaise with garlic and cheese.

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Those who cannot live a day without such a delicious sauce as mayonnaise, but still hope to become a follower of healthy food, simply need to prepare apple mayonnaise, which is also called lean! This sauce can be used in salads, added to soups and borscht, and baked poultry in it. It is best to choose green apples - they contain a lot of pectin and the sauce will be thick, and as it cools it will become even denser. Add vegetable oil: olive, corn, sunflower, but without aroma!

Ingredients

1-2 large green apples or 4 small ones
80-100 ml vegetable oil
1 tsp. lemon juice
salt and granulated sugar to taste
1 tsp. French mustard optional

Preparation

1. Cut the green apples into quarters and remove the seed pods from them. Rinse the slices in water and place in a special microwave-safe dish. Cover the container with a saucer or plate without pictures and place it in the microwave, activating the equipment for 5 minutes at full power.

2. Remove the container with the baked apples and let them cool for about 20 minutes.

3. After this, remove the peel from the quarters, moving the pulp into a deep container. Puree it with a blender, adding salt, granulated sugar and lemon juice. Instead of lemon juice, you can use 9% vinegar in a volume of 0.5 tsp. Remember that spices must be added to sauces before vegetable oil, otherwise it will envelop the food and the spices will not be absorbed.

4. We will gradually add vegetable oil, without stopping whisking. This will take about 3 minutes and, at the same time, the mayonnaise will turn out fluffier and fluffier. If desired, at this moment you can add French mustard and simply mix the contents of the container so as not to grind the grains with a blender.

Place the finished apple mayonnaise in a container, such as a gravy boat, and serve. Remember that the sauce is still warm, but it will thicken as it cools!

Note to the hostess

1. Apple mayonnaise can be made with healthy oils– flax and hemp, but only if it is intended to be used exclusively cold. You cannot bake food with it.

2. If you use French mustard in the implementation of the proposed recipe, then grains will begin to appear in the white fluffy mass. It's original and many people will like it. However, the grains can be easily separated from the sweet-spicy substance in which they are found using a metal strainer. Only strained liquid is added to the main composition.

3. The taste of this sauce is far from trivial, so why not continue experimenting with additives that can make it even more extraordinary? They will serve as finely chopped olives, black olives, or a mixture of them; capers and pickled shallots; hot spices like curry, as well as bright ones - paprika, turmeric. And greens are generally at the top of this list.

4. Those who do not have a microwave oven will have to process the apple slices in the oven. There they will soften perfectly, but this cooking option will require not 5 minutes, as specified in the description of the technology, but approximately 10–12. It is advisable to activate the convection mode if the electric oven is equipped with it. By the way, the multicooker also cooks fruits well and quickly.

Step 1: prepare the apples.

In order to pamper yourself with delicious Lenten mayonnaise, you don’t need a lot of products; its main component is apples and first you should rinse them under running water cold water from various types of pollution. Afterwards, dry the fruit with paper kitchen towels to remove excess moisture and cut off the peel in a thin layer using a regular kitchen knife. Then cut each apple into 2 halves and remove the core along with the seeds and stem. Place the apples on a cutting board and cut them into thin slices or cubes from 2 to 2.5 centimeters.

Step 2: steam the apples.

Now turn on the stove to medium level and place the frying pan. Place chopped fruits in it, add salt, sugar, Apple vinegar and 100 milliliters of pure distilled water. After the liquid boils, reduce the temperature of the stove to a level between low and medium. We arm ourselves with a wooden kitchen spatula, and periodically stirring the apples, simmer them under a closed lid until softened. This process will take approximately 25 – 30 minutes depending on kitchen utensils and apple variety. After the apples have reached the desired consistency and all the moisture has evaporated from the pan, remove the container from the stove and place it on a cutting board.

Step 3: chop the apples.

Let the fruits cool to room temperature, because it is not advisable to put hot foods in a plastic blender bowl. Transfer the cooled fruits into a dry and clean blender bowl and grind the apples at high speed until pureed within 40 – 50 seconds. There should be no small pieces in the mass; it is desirable that the texture be uniform.

Step 4: prepare lean apple mayonnaise.

Turn off the blender, add mustard and ground black pepper to the bowl. Mix the ingredients at medium speed for 30 seconds and, without turning off the kitchen appliance, begin adding vegetable oil into the container. We do this gradually, spoon by spoon, until the required amount of fat is in the blender bowl. Mix the ingredients until you obtain a homogeneous sauce mass; this process will take no more than 1 – 2 minutes. The texture of the finished mayonnaise will be similar to medium thick cream.

You can turn off the kitchen appliance, taste the mixture and add more spices and salt if desired. From the quantity indicated in the recipe you will get approximately 270 – 300 milliliters of finished product. After the blender has perfected this delicate sauce, bringing it to the desired consistency, turn off the kitchen appliance, remove the knife from the bowl and, helping yourself with a tablespoon, transfer the mayonnaise into a half-liter or 300 gram sterilized jar. Cover the container with a tight sterilized lid and place it in the refrigerator. for 20 – 30 minutes, allowing the sauce to cool and thicken. Then we use mayonnaise for its intended purpose.

Step 5: serve lean apple mayonnaise.

Lenten apple mayonnaise is served cold in a gravy boat.

It is pleasant to savor it with anything, with fresh lean bread, with vegetable salads, potato chips, soy crackers, boiled cereals, rice, baked or boiled vegetables, it will give each of these dishes its own incomparable zest! Enjoy! Bon appetit!

- – Instead of vinegar, you can use concentrated lemon juice.

- – Instead of apple cider vinegar, you can use regular table vinegar 6% vinegar.

- – To prepare this type of mayonnaise, you can use both refined and unrefined vegetable oil, and you can also use corn or olive oil.

- – The amount of mustard can be adjusted as desired from 0.5 teaspoon to 2 teaspoons.

- – If you have homemade applesauce, you can use it instead of fresh apples, 130 - 150 grams will be enough.

- – It is advisable to store this mayonnaise in the refrigerator for no more than 1 week, after which its taste changes slightly, becoming sour and tart.

Apple mayonnaise has been on my bookmarks for a long time... Finally I tried it and I can say that there is something in it! The taste of the sauce is very similar to mayonnaise and, of course, there is a soft apple note in it.

Instead of eggs, it contains apples, which makes this sauce lean and even vegan. You can experiment with vegetable oil and spices.

This apple mayonnaise can be used to coat puff salads or accompany fillings, such as chicken in appetizers such as shawarma, etc.

For lean apple mayonnaise, prepare the ingredients according to the list.

Apples need to be peeled and cored, then cut into cubes.

Place the apple pieces in a saucepan, add salt and sugar.

Simmer the apples until soft over medium heat, and if little juice comes out, pour in 1-2 tbsp. spoons of water. Next time I'll try baking the apples for the sauce in the microwave.

Chilled apples should be pureed with mustard. It is convenient to do this using an immersion blender.

Taste and adjust the taste of the mixture by adding sourness (apple cider vinegar or lemon juice), salt and sugar.

Pour in the vegetable oil in a stream, without stopping whisking.

The mass will turn white and increase in volume.

Lenten apple mayonnaise is ready.

Apple mayonnaise thickens after cooling.

Happy experimenting!

Apple mayonnaise is an interesting sauce made from apple juice. It is better to take homemade, natural juice without pulp. Potato starch and apple pulp are used as a thickener for this sauce.

Ingredients:

Apple juice 250 ml
Dry ginger 0.1 g
Ground nutmeg 0.1 g
Ground black pepper 0.2 g
Salt 1 tsp.
Sugar 1 tsp.
Table vinegar 1 tbsp. l.
Mustard 3 tsp.
Potato starch 1.5 tbsp. l.
Apple 2 pcs.
Refined sunflower oil 100 ml

Cooking method:

Peel and cut the apples.
Place the mixture into a blender bowl. Add sunflower oil.
Grind. Place the apple mixture into a saucepan. Add apple juice with starch.

Lenten apple mayonnaise

I found the recipe on LiveJournal, many thanks and low bow to the author! Whether it’s mayonnaise or not is up to you to decide, but the sauce is incredibly tasty and can be prepared in one, two, three times! It is also useful to some extent, since applesauce contains many useful microelements. Flavorings such as salt, pepper and mustard can be adjusted to suit your taste. The sauce can be used as a salad dressing, served with potatoes, pasta, fish, and meat.

Ingredients:

Apples - 2 pieces;
Vegetable or olive oil - 100 ml;
Mustard - 2 tablespoons;
Sugar - 1 teaspoon;
Salt - 1 teaspoon or to taste;
Ground black pepper optional.

Cooking method:

To begin, peel and pit the apples.
Then bake it in the oven or microwave, or steam it.
Cool slightly and puree until smooth, homogenized mass with an immersion blender.
Add spices and mustard.
Beat with the same blender.
Pour the oil in portions and beat (that is, pour a little oil - beat, add more oil - beat again).
The mass becomes fluffy and homogeneous, and also thick.
Let's cool the mayonnaise (although it is delicious warm!!!).
I found that it can be stored in the refrigerator for up to 5-7 days. But it seems to me that it is better to make it from 1 apple and not store it.

Lenten starch mayonnaise

Ingredients:

0.5 cups of any vegetable oil,
0.5 cups vegetable or mushroom broth,
2 tbsp. starch,
1-2 tsp. lemon juice or apple cider vinegar
1 tsp mustard,
salt, sugar to taste.

Cooking method:

Dilute the starch with a small amount of cold broth. Heat the rest of the broth, pour the starch mixture into it and keep it over low heat, stirring and not allowing it to boil.
Cool the starch jelly and beat with a blender, gradually adding butter and other ingredients. If it's too thick, add a few tablespoons of water. If the mayonnaise is too runny, it means there was not enough starch.
Do not add starch to the prepared mayonnaise, but brew a new thicker starch jelly and mix with the prepared mayonnaise. Mayonnaise can also be liquid due to insufficient brewing of the starch - heat the starch jelly well, it should just come to a boil.

This mayonnaise recipe contains no flour, starch, nuts or soy products. It is super light and unusual in taste - an excellent dressing for lean vegetable or fruit salads.

Ingredients:

2 apples,
100 ml vegetable oil,
1 tbsp. mustard,
1 tsp lemon juice or vinegar
1 tsp salt,
1 tsp Sahara,
pepper, ginger, cinnamon - to taste.

Cooking method:

Place peeled and finely chopped apples in a thick-walled frying pan, add salt, sugar, vinegar or lemon juice and simmer over low heat until softened.
If the apples are not juicy enough, add a little water.
Mash the apples into puree, add spices, mustard and mix thoroughly.
While whisking, pour the oil into the applesauce.
As you can see, making lean mayonnaise with your own hands is not at all difficult.

Delicious apple mayonnaise

Making delicious mayonnaise at home is not at all difficult - you just need to beat all the ingredients in the correct proportions with a mixer or blender. But you can change the traditional recipe a little and prepare the sauce with the addition of apples. Homemade apple mayonnaise has a delicate texture and pleasant taste with a light, barely noticeable fruity sourness. It turns out to be lean, and even vegan (it contains no eggs or milk), so it is perfect for dietary nutrition, as well as for those people who do not eat animal products.

Ingredients:

Apple (medium) – 2 pcs.
Vegetable oil – 100-200 ml
Sugar – 1 tsp.
Salt – 1 tsp.
Mustard – 1 tsp.
Lemon juice – 1 tbsp.
Ground black pepper – 1 pinch
Nutmeg – 1 pinch

Cooking method:

Take two medium apples (preferably sweet and sour) and peel them. Then remove the core with seeds and cut the apples into small pieces. I got 220 grams of pure pulp.
Place the apples in a saucepan or small saucepan, add two tablespoons of water and one teaspoon of sugar.
Cover the pan with a lid and simmer over low heat until soft, about 10 minutes. Let the apples cool completely.
Let's start preparing mayonnaise. To do this, you can use a stationary or immersion blender (like mine).
Transfer the apple pieces to a blender bowl or a tall glass, which usually comes with an immersion blender, and puree the cooled apples.
Then add salt, mustard, a pinch of ground black pepper and beat lightly. For a piquant taste, you can also add ground nutmeg and dry ginger. But I didn’t have any ginger, so I only added nutmeg.
Now, continuing to beat, we begin to add refined vegetable oil in a thin stream. Gradually the mixture will begin to lighten and increase in volume.
So beat all the butter until you get a thick, homogeneous sauce. We taste it and, if necessary, add salt, sugar, or mustard.
In the ingredients I indicated the approximate amount of oil, how much to add is up to you, the taste of the finished mayonnaise depends on this. Some recipes use 100 grams of butter, while others use applesauce and vegetable oil in a 1:2 ratio. IN
In the first case, you will get a less fatty, dietary mayonnaise, and in the second, a more high-calorie and familiar-tasting sauce. I liked the 1:1 ratio of apples to butter.
The mayonnaise turned out to be quite thick, and at the same time very delicate, with a subtle apple flavor. The thickness of the sauce is given by apples, which contain a lot of pectin - a natural stabilizer and thickener. At the very end, add lemon juice and beat again.
Transfer the finished sauce into a clean glass jar with a lid and put it in the refrigerator; after 2-3 hours it will thicken even more.
From the amount of ingredients indicated in the recipe, I got about 400 milliliters of mayonnaise.
Apple mayonnaise can be used to season vegetable salads; it is perfect for meat and fish dishes, and potato pancakes.
Try making this cold sauce; I think you will appreciate its pleasant and fresh taste.

Apple mayonnaise (lean)

Ingredients:

apple - 2 pcs.;
vegetable oil - 100 g;
lemon juice - 1 tbsp. l.;
mustard - 1 tbsp. l.;
sugar - 1 tsp;
salt - 1 tsp;
ginger - 1 tsp;
ground pepper - 1/4 tsp;
cinnamon - optional.

Cooking method:

The main character of our mayonnaise recipe is a good juicy green apple.
To improve the taste of apple mayonnaise, you will need a simple arsenal of products that every housewife can find - mustard, pepper, vegetable oil, salt, sugar, lemon, ginger.
Peel the apple and cut into pieces.
Place the chopped apples in a saucepan, add sugar, salt and simmer until soft; if the apples are not very juicy, you can add a couple of tablespoons of water.
While the apples are simmering on the fire, grate the ginger on a fine grater; it will add zest to the mayonnaise.
Grind the finished apples into puree in a way convenient for you, I used a blender and then beat with a mixer, adding spices and ginger.
Add vegetable oil in a thin stream, while continuously whisking our mayonnaise, add lemon juice at the very end. The result is a tasty, tender, silky mass.
Lenten apple mayonnaise is ready, you can season the salad.

Diet apple a la mayonnaise

Ingredients:

large green apples - 2 pcs.
ready mustard - 1-2 tsp.
sugar - 1 tsp.
apple cider vinegar - 1 tsp.
vegetable oil - 100 ml (maybe more)
water - 50 ml
salt, pepper - to taste

Cooking method:

Peel the apples, remove the seeds and cut into cubes. Put the apples in a saucepan, add 50 ml of water, sugar, vinegar and simmer until they are completely softened, after 15 minutes you get this kind of mush
Transfer the cooled puree into a glass of an immersion blender, add salt, pepper, mustard (it’s better to try a little at a time), and beat
Now gradually add the oil and beat until completely combined each time - look at the structure of the sauce and taste it, if anything, adjust to your taste
If you add more oil, the sauce will be thicker, but also higher in calories.
We bring it to the desired condition. Can be refrigerated for up to 6 days (maybe longer)

Lenten apple mayonnaise

Ingredients:

Apples - 2 pcs.
Olive oil - 100 ml.
Mustard - 2 tsp.
Apple cider vinegar - 1 tbsp. l.
Salt - 1 tsp.
Sugar - 1 tsp.
Water - 100 ml.
Pepper - to taste

Cooking method:

Peel the apples from skin and seeds, cut into cubes.
Place apples in a frying pan, add salt, sugar, vinegar, water and pepper.
After boiling, cook over low heat, covered, for 30 minutes, stirring occasionally.
All liquid should evaporate
Cool the apples and beat with a mixer until smooth and without lumps.
Then gradually add olive oil to the apples, one tablespoon at a time, and beat with a blender after each addition.
Taste at the end and add salt or spices if necessary.
Serve mayonnaise chilled as a sauce; this amount makes 250-300 ml. finished product.

Sweet apple mayonnaise

Absolutely unusual sauce! Delicate, weightless, sweet, with a bright apple aroma. A wonderful addition to pancakes, pancakes and pancakes.

Ingredients:

Apple (large, sweet) - 2 pcs.
Lemon juice - 1 tbsp. l.
Powdered sugar - 2 tbsp. l.
Sunflower oil - 100 ml
Cinnamon - 1/2 tsp.
Salt (small pinch)

Cooking method:

Peel and seed the apples and cut into thin slices. Place the apples in a frying pan, pour in lemon juice, sprinkle with powdered sugar, sprinkle with a small pinch of salt to enhance the flavor, pour in 3 tablespoons of water and put on medium heat.
Simmer the apples until soft and dry. Transfer the apples to a glass for chopping and whipping, add cinnamon. Grind using an immersion blender into a completely homogeneous mass. Measure out 100 ml of sunflower oil.
Beat the apples, holding the blender with one hand, and with the other hand, pour in the oil in 3-4 additions, without ceasing to beat the mass.
Beat for 5 minutes until the mixture turns light and fluffy. Taste and add powdered sugar or lemon juice.

Homemade mayonnaise

Ingredients:

chicken egg - 1 pc.
Refined sunflower oil – 120 ml
Apple cider vinegar - 1 tsp.
Sugar - 0.5 tsp.
Salt - 1 pinch

Cooking method:

I broke the chicken egg into the blender bowl.
If possible, it is better to take a homemade egg. In addition, the shade of the finished mayonnaise will depend on the color of the yolk.
It is better to choose a fairly tall utensil for cooking. If you came with a glass with your immersion blender, this is a great solution.
Added sugar and salt to the egg.
I recommend adding 1-2 pinches of salt for the first time. Under-salting is better than over-salting.
If you find the taste of the finished mayonnaise not salty enough, you can add another pinch and blend again with a blender.
Added apple cider vinegar.
If apple cider vinegar is not available, you can use regular table vinegar - 7 or 9%. But I prefer to cook with apple juice - it’s more tender.
Added refined sunflower oil.
All the components are in the glass - all that remains is to combine them into a homogeneous mass. To do this, I lowered the immersion blender into the bowl.
Beat at maximum speed until a light thick mass forms.
In time it took only 1-1.5 minutes. Ready!
Since the egg had a bright yolk, the final shade of my mayonnaise turned out to be quite rich and appetizing.
That's all! You can safely taste mayonnaise with sausages, boiled meat, appetizers, and any second or first courses!

Classic apple mayonnaise

Ingredients:

fresh apples (sweet and sour) medium size,
refined vegetable oil,
salt,
sugar,
lemon juice,
mustard,
ground black pepper.

Cooking method:

We will prepare this lean mayonnaise from fresh medium-sized (sweet and sour) apples, refined vegetable oil, salt, sugar, lemon juice, ready-made mustard and ground black pepper.
If you want the finished mayonnaise to be more aromatic and have a piquant taste, add a pinch of ground nutmeg and dry ginger.
Take a couple of medium apples and peel them to get clean pulp. Chop into cubes and place in a saucepan. Add a teaspoon each of sugar and salt.
Simmer the apples over medium heat, covered, until soft. If you come across some dry fruits, you can add a couple of tablespoons of water. Let the apples cool.
Now let's move on to preparing the mayonnaise itself. How to do this is up to you - a food processor, stationary (like mine) or an immersion blender will help you.
Place apples in a bowl and add prepared mustard. We beat everything to a smooth puree. Taste for salt and sugar and add if necessary.
Now, without stopping grinding, pour in vegetable oil in a thin stream. The mixture will begin to lighten and thicken.
I won’t show you the process, since it’s difficult to take pictures and pour oil at the same time with only 2 hands. At the end, add lemon juice and beat everything again.
Immediately after cooking, apple mayonnaise will not be particularly thick - you can see how it flows in a thin stream.
Pour the sauce into a jar with a lid and put it in the refrigerator. After a couple of hours, the mayonnaise will thicken.

Apple lean mayonnaise

Ingredients:

Apples 2 pcs.
Oil (sunflower, olive) 100 ml., or more, will be fattier, but also more familiar
Mustard 2 teaspoons
Apple cider vinegar 1 tbsp. spoon
Sugar 1 teaspoon
Salt 1 teaspoon (without slide)
Pepper

Cooking method:

Peel, core, and cut apples. Add vinegar, sugar, 50 ml to apples. water and simmer covered, stirring occasionally.
Simmer until cooked so that the apples can be easily mashed with a spoon. Cool the apples.
Beat the cooled apples with a blender (knives) to the smallest puree. Add salt, mustard, pepper, beat lightly.
Continuing to beat, add oil little by little. Before the next portion of oil, the previous oil must be completely incorporated.
Beat in all the butter until you get a smooth sauce.
Cool the finished sauce and can be used for its intended purpose).
I used unrefined sunflower oil, which gave the mayonnaise the appropriate taste. Depending on your preference, you can use olive or refined oil.
The amount of mustard can vary from 0.5 teaspoon to 2.
From this amount I got about 250-300 ml. apple mayonnaise.

Apple mayonnaise

Ingredients:

apple 2 pcs.
odorless vegetable oil 100 ml
ready mustard 1 tsp.
lemon juice 1-2 tsp.
granulated sugar 1 tsp.
salt to taste
ground pepper to taste

Cooking method:

Peel the apples, remove the seed capsule and cut into slices or cubes as convenient. Add salt and sugar. Bake apples in the microwave.
At full power 5-7 minutes (depending on apples).
Cool the apples, add mustard and puree with an immersion blender. At this stage, taste the sauce and adjust the acidity with lemon juice.
Check for salt and sugar. Now, without stopping whisking, pour in the vegetable oil.
The mass will lighten and increase in volume. When the apple mayonnaise has completely cooled, it will thicken.

An interesting sauce made from apple juice. It is better to take homemade, natural juice without pulp. Potato starch and apple pulp are used as a thickener for this sauce. This sauce uses all the spices characteristic of mayonnaise - vinegar, salt, sugar, mustard, pepper, hence the name. But it also has additional notes that ginger and nutmeg bring. Lenten sauce. It goes perfectly with vegetable cutlets, fish, and potato pancakes!

Ingredients:

mustard,
apple,
sunflower oil,
vinegar,
starch,
sugar,
Apple juice,
salt,
pepper,
ground ginger,
nutmeg.

Cooking method:

To prepare apple mayonnaise, we need mustard, apple, sunflower oil, vinegar, starch, sugar, apple juice, salt, pepper, ground ginger and nutmeg.
Combine apple juice (200 ml) with starch.
Peel and cut the apples.
Combine apples with vinegar, sugar and 50 ml of apple juice.
Boil for 6-7 minutes. Knead. Add mustard, salt, pepper.
Place the mixture into a blender bowl. Add sunflower oil. Grind.
Place the apple mixture into a saucepan. Add apple juice with starch.
Bring to a boil, but do not boil.
Add nutmeg and ground ginger to the hot mixture. Mix.
Serve with fish and vegetable cutlets.

Lenten apple mayonnaise

Ingredients:

Apple - 2 pcs.
Vegetable oil - 100 ml
Lemon juice or apple cider vinegar - 2 tsp.
Ready mustard - 1 tsp.
Sugar - 1 tsp.
Salt - to taste
Spices - to taste

Cooking method:

Apple mayonnaise has been on my bookmarks for a long time.
Finally I tried it and I can say that there is something in it.
The taste of the sauce is very similar to mayonnaise and, of course, there is a soft apple note in it.
Instead of eggs, it contains apples, which makes this sauce lean and even vegan. You can experiment with vegetable oil and spices.
This apple mayonnaise can be used to coat puff salads or accompany fillings, such as chicken in appetizers such as shawarma, etc.
For lean apple mayonnaise, prepare the ingredients according to the list.
Apples need to be peeled and cored, then cut into cubes.
Place the apple pieces in a saucepan, add salt and sugar.
Simmer the apples until soft over medium heat, and if little juice comes out, pour in 1-2 tbsp. spoons of water. Next time I'll try baking the apples for the sauce in the microwave.
Chilled apples should be pureed with mustard. It is convenient to do this using an immersion blender.
Taste and adjust the taste of the mixture by adding sourness (apple cider vinegar or lemon juice), salt and sugar.
Pour in the vegetable oil in a stream, without stopping whisking.
The mass will turn white and increase in volume.
Lenten apple mayonnaise is ready.
Apple mayonnaise thickens after cooling.

Homemade mayonnaise “Apple”

Mayonnaise sauce is one of the most consumed in the world. Once invented by the French, it conquered the planet, and today many dishes cannot do without it. Homemade mayonnaise is much healthier than store-bought mayonnaise. During apple season, you can slightly change the traditional recipe - prepare a sauce with the addition of fruit. This mayonnaise will be without eggs and is perfect for lean and dietary nutrition. Apples will give it a sweet and sour, piquant “zest”.

Ingredients:

2-3 autumn apples;
half tsp Sahara;
1 tbsp. l. lemon juice;
quarter tsp salt;
1 tsp. French mustard;
100 ml odorless olive or vegetable oil.

Cooking method:

Remove the skin and cores from the apples. Chop the fruit into equal pieces, place in a non-stick pan and bake until soft. You can use a microwave - 5 minutes at full power will be enough. Read more:
Cool the baked apples, transfer them to a blender and puree. Next, it is better to beat the mayonnaise with a whisk, although this process is labor-intensive. In principle, continuing to use the blender will not degrade the taste of the sauce.
So, you need to add lemon juice, salt and sugar, and mustard to the applesauce. Beat for a few seconds. Next up is the oil - you need to pour it in a thin stream, all the time working with a whisk or blender. You need to beat for a long time until the mass becomes absolutely homogeneous, thick, like mayonnaise, and light (creamy in color).
Place the finished sauce in a glass container and refrigerate for 2-3 hours. After this, you can use it, including for dressing salads. Apple mayonnaise has a pleasant fresh taste, with a very light, barely noticeable fruity sourness.