I love mayonnaise...
The problem is that it's still a bit greasy, isn't it?!;-)
But it's so good...
Especially to accompany summer salads and barbecue grills!
Fortunately, I discovered a great recipe for mayonnaise WITHOUT oil.
It is signed by the starred chef Jean-François Piège.
Do not be afraid...! It is very easy to make and super economical.
And above all, it is delicious! Looks like "classic" mayonnaise.
This light mayonnaise makes people happy.
My husband who has to watch his cholesterol and me who is trying to stay in shape for this summer.
Here is the extra light recipe for oil-free mayonnaise . Watch:
- 4 sheets of gelatin (for the vegetarian version, see "Extra Tips", at the bottom of the tip)
- 30 cl of vegetable broth
- 1 tablespoon strong mustard
- 1 organic egg yolk at room temperature
- 1 tablespoon of wine vinegar
- 1 pinch of salt
1. Soak the gelatine leaves in cold water for 15 minutes.
2. Take them out of the water and drain them well.
3. Heat the vegetable broth.
4. Melt the gelatin sheets in the vegetable broth.
5. Chill the mixture at room temperature and then in the refrigerator until it sets.
6. Using a mixer or a whisk, mix the jelly until you get a fairly smooth texture.
7. In a bowl, mix the salt, mustard, egg yolk and vinegar.
8. Add the mixed jelly to this mixture.
9. Using a mixer or a whisk, beat the mayonnaise with the jelly until you obtain a smooth texture.
10. Cover with cling film and refrigerate for at least 1 hour before serving.
And There you go ! Your extra light oil-FREE mayonnaise is already ready :-)
Easy, fast and healthy, right?
The proof that light does not necessarily mean bad and tasteless!
Especially when it's the recipe of a great chef!
Remember to stir the mayonnaise on D-Day, otherwise it will gel again.
Note that this mayonnaise can keep in the refrigerator for 2 to 3 days maximum.
As it solidifies when it comes into contact with the cold, remember to whisk it again before serving it.
And if you're allergic to eggs, take a look here for delicious vegan mayo.
- If you don't want to use gelatin, you can substitute 100 g of thick cottage cheese and 1/2 teaspoon of agar-agar.
- Do not hesitate to adapt the seasoning to your taste in step 7 with more or less vinegar and mustard.
You can also add a turn of the pepper mill or a few drops of lemon if you wish.
- The egg yolk must be at room temperature. So don't forget to take it out of the fridge 1 hour before preparing your mayo.
- The bowl for making the mayo should not be too big otherwise your mayonnaise will have trouble taking.
- To save time, you can make your broth in jelly the day before.
So all you have to do is mix everything and mix with egg and mustard on D-Day.
- If your mayonnaise is too liquid, pour out the excess liquid.
Add a spoonful of hot water or boiling vinegar.
And whisk again to make the mayonnaise.
