Vegan mayonnaise made from puffed corn

Name: Vegan mayonnaise made from puffed corn - Marina P.
Ingredients: 1 bag of puffed corn 2 teaspoons of mustard 1 teaspoon of lemon juice (add more if you want it tangier) a little salt a little water to bind the puffed corn 200 ml of oil

Sauces - Vegan mayonnaise made from puffed corn by Marina P. - Recipia

When I need an egg-free mayonnaise, I use puffed corn as a base. It's easy to prepare, using a little water, mustard, lemon juice, and oil added gradually. At the end, you can add crushed garlic if you want a stronger flavor. The texture is creamy, and this puffed corn mayonnaise can be used in eggplant salad and other salads where you would typically use classic mayonnaise. Quick Info Total Time: not specified in the original recipe; preparation takes as long as needed to achieve a smooth paste. Preparation Time: not specified. Cooking or Baking Time: not applicable. Servings: depend on the size of the puffed corn bag and the amount used in salads. Difficulty: easy. Recipe Type: egg-free mayonnaise for salads and appetizers. Ingredients 1 bag of puffed corn A little water, just enough to bind the puffed corn and form a cream 2 teaspoons of mustard 1 teaspoon of lemon juice 200 ml of oil A pinch of salt, to taste Crushed garlic, optional The amount of water is not fixed, as the puffed corn may need more or less liquid to turn into a creamy mixture. Add it gradually, not all at once. Preparation Method 1. Place the puffed corn in a bowl and crush it by hand. There's no need to turn it into powder; just break it into small pieces. 2. Add a little water over the puffed corn and mix until it starts to bind. Continue adding small amounts of water until you achieve a smooth paste or cream. 3. Blend the mixture well, then add the mustard and lemon juice. Mix until the ingredients are incorporated. 4. Gradually pour in the oil while mixing. It's important not to add it all at once, so the paste can gradually become uniform. 5. Continue mixing until the mayonnaise becomes smooth and has the consistency of a creamy paste. 6. Taste and adjust the salt. If desired, add crushed garlic and mix again. 7. If the mayonnaise is too thick from the start, thin it out with a little water. Add the water gradually to avoid making the mixture too runny. Once ready, the mayonnaise can be used in salads, including eggplant salad, or as a substitute for classic mayonnaise in vegan dishes. Why I Make This Recipe Often It's useful when I want an egg-free mayonnaise and don't need a complicated recipe. The ingredients mix quickly, and the flavor can be easily adjusted with more lemon, mustard, salt, or garlic. Without garlic, it has a simpler taste and can be used in various salads. With garlic, it becomes more flavorful and is suitable for those who prefer a stronger taste. Additionally, it can replace classic mayonnaise in certain vegan dishes. It's described as being less fatty than regular mayonnaise, but it still contains 200 ml of oil, so the amount used should be considered. Tips Add water gradually. The puffed corn softens quickly, and if you add too much water, the mayonnaise can become too thin. Incorporate the oil gradually while mixing. This step helps the mixture achieve the texture of mayonnaise. Do not add salt at the beginning. After adding the mustard and lemon juice, taste the mixture and adjust the flavor at the end. If you prefer a tangier flavor, you can add more lemon juice than the initial amount of one teaspoon. For a garlic-free version, simply omit the garlic from the recipe. Substitutions This puffed corn vegan mayonnaise can be used instead of classic mayonnaise in salads like eggplant salad. In the basic recipe, no other ingredient substitutions are necessary. Garlic is optional and can be completely omitted. If used, it should be added crushed at the end, after the mayonnaise has become smooth. Variations For a tangier taste, use more lemon juice. Add it gradually and taste after each small amount. For a garlic-flavored mayonnaise, add crushed garlic at the end and blend or mix until evenly distributed. If you prefer a more neutral taste, prepare the mayonnaise without garlic and stick to the combination of puffed corn, mustard, lemon, and oil. Serving Ideas The mayonnaise can be used in eggplant salad and various salads that require a creamy component. It can replace classic mayonnaise in various vegan dishes. The garlic version is suitable when you want the sauce to have a stronger flavor, while the simple version is easier to combine with other ingredients. Frequently Asked Questions Can this mayonnaise be made without garlic? Yes. Garlic is optional. Without it, the mayonnaise has a more neutral taste and can be used in various types of salads. What should I do if the paste is too thick? Add a little water and mix again. The water should be added gradually until you achieve the desired consistency. Can I add all the oil at once? It is recommended to add the oil gradually while mixing. This way, the oil incorporates better into the mixture. Is it suitable for eggplant salad? Yes. The recipe can be used as a substitute for classic mayonnaise in eggplant salad and other vegan salads. How tangy will the mayonnaise be? With one teaspoon of lemon juice, the taste is moderately tangy. If you prefer it tangier, you can add an additional amount gradually. Nutritional Values The values are approximate since the weight of the puffed corn bag is not specified, and it's unclear how much oil remains in the mixture. For the entire recipe, including the 200 ml of oil, the estimate is around 1,700-2,000 kcal. Approximately, the entire amount may contain: Calories: about 1,700-2,000 kcal Fats: about 185-205 g, primarily from oil Carbohydrates: about 50-80 g, depending on the amount and brand of puffed corn Proteins: about 5-10 g These values are not exact and vary based on the size of the puffed corn bag, the type of oil used, and the amount of mayonnaise obtained. Although it's an egg-free recipe and presented as a less fatty alternative to classic mayonnaise, oil remains the main caloric ingredient. Storage and Reheating Mayonnaise should not be reheated. The original recipe does not specify an exact storage time, so it's best to prepare it in the necessary quantity and use it as soon as possible after preparation. If there are leftovers, store it in the refrigerator in a clean, covered container, and check the texture and smell before use. If it changes unusually, do not use it. Storage is more practical when the mayonnaise is made for a salad or an appetizer that will be served shortly after preparation.

Vegan mayonnaise made from puffed corn

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