Soy Mayonnaise
Ingredients: 1/4 cup soy flour, 1/2 cup water, 1/2 cup oil, salt, lemon juice to taste
To prepare this delicious recipe, we start by combining flour with water in a large bowl. It is important to mix the ingredients well so that there are no lumps. Then, we place the mixture over high heat and, using a spatula or a wooden spoon, we continuously stir. We will boil the mixture for about four minutes, but I recommend boiling it a little longer until we achieve a consistency similar to that of polenta. This will ensure a creamy and homogeneous texture, perfect for our dish.
Once we reach the desired consistency, we take the hot mixture and transfer it to a mixer. It is essential to ensure that the mixer is ready to handle the heat, so we let it cool a bit if necessary. We start adding the oil gradually, stirring constantly to allow the ingredients to blend perfectly. This stage will transform the mixture into a fine and creamy emulsion, similar to traditional mayonnaise, but without eggs.
After incorporating all the oil, we add salt and lemon juice to taste. The lemon will add a touch of acidity, thus balancing the flavor and giving a fresh note to the dish. It is important to taste the composition to adjust the salt and lemon according to personal preferences.
Now, our vegetable mayonnaise is ready to use. I intend to use it to prepare a beef salad, but this versatile sauce can be used in a variety of dishes. Additionally, for an extra touch of flavor, we can add a few crushed garlic cloves or some chopped onion, thus transforming the mayonnaise into a savory appetizer.
This recipe comes from the book "Vegetarian Recipes" by Cornelia Dragachis and is perfect for bringing a touch of innovation to our kitchen. Offering a healthy and tasty alternative to classic mayonnaise, it is ideal for those who want to explore new flavors and textures in their culinary creations. Give it a try and enjoy a unique culinary experience!
Tags: flour oil lemon soy gluten-free recipes lactose-free recipes vegetarian recipes
