Banal banana sauce

[The other day I came up with a sauce. At first I wanted to call it "lean mayonnaise". But some perfectionists in the "Mayonnaise" theme categorically refuse to use this word for sauces that deviate at least a little from the original recipe of the cooks of the glorious city of Mayon. Then, according to tradition, I decided to name my sauce after my hometown! Kgm ... In general, somehow it came out “nekamufle” ... And since the main ingredient of this masterpiece is banana, I decided not to bother and give the sauce the proud name “Banal banana nemayonnaise”.]

Banal banana sauce

Category: Sauces

Ingredients
Banana	1 PC
Salt, sugar	taste
Lemon juice or vinegar	taste
Refined sunflower oil	0,5 l
Starch	from 1 coffee l

Cooking method

• The other day I came up with a sauce. At first I wanted to call it "lean mayonnaise". But some perfectionists in the "Mayonnaise" theme categorically refuse to use this word for sauces that deviate at least a little from the original recipe of the cooks of the glorious city of Mayon. Then, according to tradition, I decided to name my sauce after my hometown! Kgm ... In general, somehow it came out “nekamufle” ... And since the main ingredient of this masterpiece is banana, I decided not to bother and give the sauce the proud name “Banal banana nemayonnaise”.
• We take a half-liter jar. Put half a banana on the bottom. Pour some vinegar or lemon juice on top. They say that this will not darken the banana. Well, I don’t know, it’s gone dark anyway. Sprinkle some salt and sugar. Fill with oil to about half the can. We lower our leg (blender, of course. With our own we rest firmly on the floor) and begin to pound our mass until smooth. And ... nothing special happens at this stage! The usual yellowish mass, smacking with oil and banana. We omit the second slice of our banana. And here is the attention, the most important thing! Add potato starch to the jar - for a start, 1 coffee spoon. We shoot down. If the mass continues to be stubborn, add 1 more coffee. l spoon of starch. Although one was enough for me. And here we are witnessing the miracle of the birth of "Banal banana non-mayonnaise"! Hurray, comrades! Salads, rice and other food products can now be enriched with a delicate banana flavor.
• Yes, you can also add mustard powder at the very beginning.
• Delicious!

Note

1. Where did the idea to shove a banana into butter come from? Actually, I was looking for something to replace eggs in the dough. And I read that banana is a good "emulsifier". That's when this idea was born.
2. The sauce likes all sorts of light salads, rice, but it categorically does not accept the mushroom taste.
3. The "banal banana" is still under development. So if someone is the same lover of experiments over people in the kitchen - suggestions and comments are very, very, very welcome!

Similar recipes

Sweet chili sauce with citrus notes (Scarecrow)

Chutney (sauce or caviar) from pickled cucumbers (milvok)

Spicy orange sauce (microwave) (kubanochka)

A very interesting recipe. Hands are already asking for a blender.

The only question is: if you put 1/2 of a banana in a half-liter jar and add to HALF the oil, then a maximum of 250 ml will go away.

Z. Y. There is such a peninsula Chersonesos (or Chersonesos? We ask you). Depending on the stress, it evokes thoughts of sherry, calvados, etc.
A very decent word. Camouflage!

A very interesting recipe. Hands are already asking for a blender.

Dear Uncle Sam, thank you for your appreciation of my humble all-mega-universal work.

The only question is: if you put 1/2 of a banana in a half-liter jar and add to HALF the oil, then a maximum of 250 ml will go away.

in the beginning just like that. but after manipulating with a blender leg, it turns out somewhere half a can, plus or minus two crocodiles :) and then, when we introduce the second half and starch into the mixture, add oil until the desired density is formed. in one case, I got the consistency of homemade cream, and in the other - shop sour cream.
PS: Chersonese is an ancient Greek colony, after which our founding fathers named our city. But every visitor considers it his duty to ask how we sleep here ...Zatyuvali, in short.

Interestingly And in a stationary it will turn out?

I don’t know this, since I don’t have a stationary one. can we ask the girls about Mayonnaise ..? I read that it seems that someone made mayonnaise like that and it seems like it turns out.

mayonnaise, I do it very well, which is on eggs

A very interesting recipe! So I want to post something like mayonnaise. Can't you feel the taste of unboiled starch?

[izumka]

izumka , a coffee spoon is even smaller than a teaspoon. he, starch, may have planned to "feel", but strength with so many other ingredients is not enough.

[Shine]

Shine, no words.

[sweetka]

Well, I just did this.
Nevertheless, he partially applied his recipe, worked out a long time ago and used constantly at the level of the spinal cord.

In short.

250 g of unscented sunflower oil "Golden Seed"
1 (only one !!!) yolk
1/3 tsp salt
1/2 lemon juice
1 tsp sugar (it should be less, maybe without it at all - I forgot that the banana is sweet)
1 tbsp. l. mustard (by eye) from a tube

0.5 banana - mixed with a blender as usual for a minute and a half
added more
0.5 banana - mixed
added 1 tsp. starch + 0.5 more banana - mixed
added somewhere else
1/3 tsp starch and mixed more.

In total, it turned out taking into account the air in knocking down almost 0.5 liters of the can.
Not darkened. The color is normal - mayonnaise.
Does not delaminate. Spoon marks remain on the surface after more than two hours. Although it does not seem thick - it smears and gets in the way easily. Airiness, apparently?

Now I'm trying it. Spread on white "basic" bread. Fresh from PS-256.
The taste of the spread is generally a little too sweet.
The banana taste in it is properly unobtrusive.
Lemon is subdued compared to what I'm used to.

I think the experience was generally a success.
It remains to adjust the sugar + figure out how much the whole thing is stored in the refrigerator.

sweetka, Thank you!

[Countryman]

Countryman , to your health!

1 (only one !!!) yolk
Not darkened. The color is normal - mayonnaise.
how long the whole thing is stored in the refrigerator.

probably even tastier with the yolk. but while the post, some of the people on the navel get out how to make lean mayonnaise :)
And why did it darken for me, moreover, in all cases?
mine was kept in the refrigerator for a week (then it just ended :)), but I did not have yolk.
I think it would be nice to stuff some curry into it. and some kind of chicken thread with banana sauce ...
in general, I think that lovers of pork with pineapples, chickens with bananas and other gastronomic perversions with sweet sauce will like the recipe.

And why did it darken for me, moreover, in all cases?

Maybe because I have lemon, not vinegar?
However, banana-banana is also different ...

in general, I think that the recipe will appeal to lovers of pork with pineapples ...

You will laugh, but my youngest son ate almost a third of the can in the morning just with fried pasta.
If the elder comes to visit in the evening, then the shelf life is unlikely to be determined this time.

In a word, a couple of more technology debugs can be taken into series.

C uv.,
EC

You will laugh, but my youngest son ate almost a third of the can in the morning just with fried pasta.
In a word, a couple of more debugs of the technology can be taken into series.

we will not laugh, because we very much respect herring with jam and pickles with honey. we are very glad that we are not alone in this big world!
I will be very grateful if you report the debugs. the sauce is really an absolute impromptu, and alone I will not eat enough of it to finish ...