Lenten Mayonnaise

In a medium-sized saucepan, start by adding lukewarm water. It is important that the water is not too hot, as this can affect the homogenization process with the flour. After adding the water, begin to incorporate the flour, constantly mixing with a whisk or wooden spatula. Do this carefully to avoid lumps, as a smooth texture is essential for the cream you want to achieve. Once you have successfully homogenized the ingredients well, place the saucepan over medium heat. Continue to stir constantly, as the cream tends to thicken quickly. When you notice that the mixture starts to boil, slightly reduce the heat intensity and continue to stir until the composition becomes thick enough to stay on the spatula. This is the moment when you should stop boiling and let the cream cool slightly.

After the cream has cooled, transfer it to a large bowl. Using a hand mixer or blender, start mixing the cream. Begin by adding the vinegar, sugar, mustard, salt, and pepper one at a time, ensuring that each ingredient is well incorporated before adding the next. If you want to use garlic for a more intense flavor, now is the time to add it, crushing or finely chopping it for even integration.

As you continue to mix, start adding the oil, but do this in a thin stream to allow emulsification and achieve a creamy texture. Alternatively, you can also add lemon juice, which will provide a fresh taste and balance the rich flavor of the cream. If you notice that the cream becomes too thick, do not hesitate to add a little cold water, being careful to maintain the desired consistency. This versatile cream can be used in various dishes, playing an essential role in mushroom, eggplant, cauliflower, vegetable, or potato salads. You can experiment with different combinations of vegetables, and the cream will add flavor to each serving, turning every meal into an unforgettable culinary experience.

 Ingredients: 1 cup of water, 1/4 cup of flour, 1/4 teaspoon of vinegar, a pinch of sugar, 1/2-1 tablespoon of mustard, 1/2 cup of sunflower oil or corn oil, lemon juice, 1-2 tablespoons of cold water (optional), salt and pepper to taste, 2-3 cloves of garlic if used for mushroom/cauliflower salad, eggplant (no garlic for beef salad).

 Tags:  greenery garlic flour oil cauliflower mushrooms sugar eggplant lemon lactose-free recipes vegetarian recipes