What can replace mayonnaise in traditional New Year's salads?

Virgin, what can replace mayonnaise in traditional salads: Shubet and Olivier? Yogurt + mustard + lemon + capers and salt / pepper do you think?

[Manyash]

Virgin, what can replace mayonnaise in traditional salads: Shubet and Olivier? Yogurt + mustard + lemon + capers and salt / pepper do you think?

Manyash, I would not become anything: every day I do not eat mayonnaise, and these salads without mayonnaise, in my opinion, will no longer be such in our imagination. I once made a fur coat "at the request of those who sympathize with healthy lifestyles," so there are all layers, except for the top - with vegetable oil, mayonnaise only on top of the beets.

Virgin, what can replace mayonnaise in traditional salads: Shubet and Olivier? Yogurt + mustard + lemon + capers and salt / pepper do you think?

I do not use yogurt, but sour cream, this is for herring under a fur coat.
But for Olivier, you can try an avocado, blender it and add mustard, lemon.
It has a thick, oily consistency, a useful substitute for mayonnaise.

Yogurt + mustard + lemon + capers and salt / pepper do you think?

When my husband was on a diet, she did so. Only yogurt is better to take the thickest, the one that is called Greek. Or weigh your own on cheesecloth to glass excess serum. And also there, to your set - vegetable oil. If olive - then refined, not salad, it tastes bitter for some reason in a whipped form.
In principle, I still use such a mixture (sometimes I replace yogurt with sour cream, capers are rare). But, if in a fur coat and in Olivier, it is better to take thick yogurt, the salad does not flow so well.
Of course, the replacement is not entirely complete (it tastes great, but a liquid mixture is obtained). But my husband didn't notice anything at all. So, whoever is not picky about appearance - you can fill it up anyway.

[Sonadora]

Yogurt + mustard + lemon + capers and salt / pepper do you think?

Sonadora, Manechka, it will be great! And if Greek yogurt, then you can probably without lemon

Ilmira, why plastic ???

svettaLight, I, too, at first shuddered and presented directly plastic. And then I realized that Ilmirushka meant a record, one piece / one circle of a roll

I would still put the lemon. I mean, lemon juice. It has a completely different acidity, and yogurt is not necessarily sour. I love the Greek one that is almost not sour at all, like this:

🔗

Virgin, and what can replace mayonnaise in traditional salads: Fur coat

Using a mixer or a fork, beat the sunflower oil, vinegar, mustard and granulated sugar until completely homogeneous. Half a glass of oils, sugar and mustard for a teaspoon, vinegar 9% tablespoon. We saturate the fur coat with this and put it in the refrigerator for 2-3 hours. Before serving, grease the top beetroot layer with mayonnaise and sprinkle with a steep egg.




Olivier for me is only with chicken and pickled (by no means pickled) cucumbers. Instead of mayonnaise, you can make Provencal sauce - a teaspoon of mustard, grated steep yolk, one raw yolk, 1/2 teaspoon of salt and sugar. Then gradually stir in the sunflower oil with a mixer for at least 150 g. At the end - juice of 1 lemon.

Virgo, what can replace mayonnaise in traditional salads: Shubet and Olivier? Yogurt + mustard + lemon + capers and salt / pepper do you think?

Jamie Oliver has a Caesar Diet Yogurt Sauce recipe.

And if such a sauce is suitable for Caesar, then why not a similar one for Olivier?

By the way ... For me the best filling yogurt is homemade.For 1 liter of 3.2% milk, 200 ml of 10% cream is added, and 100 ml of 15% sour cream is fermented. It tastes very similar to real Greek yogurt. The consistency is dense. We have it and as sour cream goes with a bang.

[A.lenka]

A.lenka,

By the way ... The best filling yogurt for me is homemade. For 1 liter of 3.2% milk, 200 ml of 10% cream is added, and 100 ml of 15% sour cream is fermented. It tastes very similar to real Greek yogurt. The consistency is dense. We have it and as sour cream goes with a bang.

And at what temperature does it ferment and for how long approximately? Thank you

[Manya]

Virgin, what can replace mayonnaise in traditional salads: Shubet and Olivier? Yogurt + mustard + lemon + capers and salt / pepper do you think?

Manya, and by what indicators do you want to put mayonnaise? ...

And if this is like this? ... you cannot distinguish from the real one!

Homemade mayonnaise with milk without eggs

[Svetlenki]

Svetlenki,

8 ocloc'k. I fermented both on the Yogurt program (40 g), and on the 36 g more suitable for sour cream. The result is about the same. This is on sour cream House in the Village.
Other leavens must be tried. For example, on Prostokvashino sour cream, it turned out nonsense to me. On Prince Vezhich - more sour taste.
But these are our Russian brands. If you buy industrial starter cultures, you need something like sour cream, yogurt, or cottage cheese. And then focus on recommendations for specific leavens.
Yoghurt starter is not suitable. It gives a more sour taste and a viscous consistency.

And here I met this mayonnaise https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=459587.0

[Catherine]

Catherine, better like this ... so as not to copy ...

Lean mayonnaise (for zealous housewives)

Virgin, what can replace mayonnaise in traditional salads: Shubet and Olivier? Yogurt + mustard + lemon + capers and salt / pepper do you think?

Olivier (and all salads containing meat and / or fresh vegetables) are seasoned with Admin apple mayonnaise. It has a bright apple note, it goes well with meat and vegetables.

I also wonder why people tend to replace mayonnaise with something? It is especially surprising when it is proposed to replace it with vegetable oil, of which mayonnaise is mostly composed. The meaning of the replacement?

I am not replacing. They just ask - that's what she answered.

I'm also wondering why people tend to replace mayonnaise with something?

To "lighten" the calorie content of the snack to which it is added, to give the dish "healthiness"

Especially surprising when it is proposed to replace with vegetable oil

Initially, the question was not about replacing the filling with vegetable oil

If I'm suddenly not lazy to break through the sauce, then I replace it (for cold snacks). To my darling, the fact of the presence of apples in a product is more pleasant than the presence of any E.
Ideally, I do not use purchased mayonnaise for heat treatment. In these cases, I replace 100%

I'm also wondering why people tend to replace mayonnaise with something? It is especially surprising when it is proposed to replace it with vegetable oil, of which mayonnaise is mostly composed. The meaning of the replacement?

First of all, due to the intolerance of mayonnaise, its taste. Still, mayonnaise (especially purchased) has a very thick, rich and very satisfying structure, which greatly makes the taste and satiety of the dish itself heavier, and sometimes even with mayonnaise the taste of the dish itself is not felt, due to its strong taste.

I gave up mayonnaise for a long time precisely because of these qualities. For salads at home I just use homemade yogurt in a small amount, seasoned with aromatic salt and a drop of vegetable oil.

Or just vegetable oil, quite a bit is enough, plus spices, to get an excellent taste of the dish itself

Homemade Lenten Mayonnaise and Sauce are here Sauces, gravies, dressings, chutneys, butter, condiments, without which food will be boring) # 1

Happy Holidays to you

Ideally, I do not use purchased mayonnaise for heat treatment. In these cases, I replace 100%

I recently heard something terrible about this on TV, in no case should it be heat treated. And of course it is great to replace in cold cases, but - I am always lacking for this. I just strive ...

To "lighten" the calorie content of the snack to which it is added, to give the dish "healthiness"

Not much it will turn out to lighten Olivier and herring under a fur coat with two or three tablespoons of yogurt instead of mayonnaise
I do not impose my opinion on anyone, but then I will not eat these heavy salads at all, which in fact cannot be called salads. Rather, an independent dish.
Of course, I don’t deny the harmfulness of industrial mayonnaise, I still remember the times when its shelf life was short and it was impossible to store it for years.
But now, with blender-combines and various products, many people make mayonnaise themselves. And without eggs as well.

I'm also wondering why people tend to replace mayonnaise with something? It is especially surprising when it is proposed to replace it with vegetable oil, of which mayonnaise is mostly composed. The meaning of the replacement?

for me the point is to remove the eggs, that is, cholesterol.
Although reducing the oil is also good.

but then I won't eat these heavy salads at all

I fill the same "Olivier" and, like that, with vegetable oil, it needs just a drop, compared to mayonnaise (about 1-2 tsp for a good portion). The taste is great! To improve the taste, aromatic home-made salt. And there are so many ingredients in salads, so many ... that there is nothing to improve with, and so abundant saturation Apparently, you need to come to this morally, changing your own taste

I do not impose anything on anyone, I share my opinion and my taste

You can make mayonnaise without eggs. And then there are already eggs in the Olivier and herring under the fur coat. Plus, half an egg with mayonnaise won't change anything.

Apparently, you need to come to this morally, changing your own taste.

Not only morally, but also physically I just don’t eat half of the products that make up Olivier and herring under a fur coat
I was just wondering why exactly mayonnaise didn't please.
Moreover, in all diets, mayonnaise is categorically not, but eggs and vegetable are acceptable.

[Sashunesha]

Sashunesha, and what exactly is terrible you heard on TV about mayonnaise, and why can't it be heat treated? In the latter case, how to replace it? Sour cream?

what exactly is terrible you heard on TV about mayonnaise, and why can't it be heat treated?

I have not heard about the terrible, but this sauce is just "cold", that is, for cold dishes. For a long time I have not used it for baking something, because I do not like the resulting dense crust on meat (for example), something is being brewed and rolled up there.
I use sour cream for these purposes, mixed ... yes, mixed with anything.

I use sour cream for these purposes, mixed ... yes, mixed with anything.

Similarly)
Sour cream, or cream, or any vegetable-fruit "talker" with mustard, horseradish or something else

But I really liked this sauce, as an alternative to mayonnaise for salad
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=124473.0

True, I took much less oil, but this was possible due to the fact that I chose soft, but not juicy pears.
I didn't add wheat flakes and granular mustard - for lack)

But I really liked this sauce, as an alternative to mayonnaise for salad

A variety of fruits can be used as a thickener to give "structure". I used apples and boiled cauliflower as a basis - it always works well

This sauce is "cold", that is, for cold dishes.

In! I recently tried to tell this to my comrades. Was cursed and sent out, because they have "meat in French", and they marinate the shish kebab in Mayanez ... And put it in the soup!

[Admin]

Admin, I even met mayonnaise based on carrots))) And on seeds, and nut, and soy, and oat, and from avocado ...I also did it on applesauce, but I felt a little granularity - maybe I got such apples ... But on the pear it was perfectly smooth, and the taste was very harmonious. But this, of course, also strongly depends on the pear itself.

for what reason do people tend to replace mayonnaise with something?

When the salad is ready and the main food is on the table, it turns out that there is no mayonnaise in the refrigerator. But, I also think that mayonnaise is a sauce that is completely irreplaceable.

and what exactly is terrible you heard on TV about mayonnaise, and why can't it be heat-treated?

Yes, recently on TV a new pearl was given out, they say, when heated in mayonnaise, harmful trans fats and all sorts of byaka are formed!

[Sonadora]

I went to experiment with Greek yogurt.

Sonadora, Manechka, then, if you don’t forget, cherkani where you left off. I wrote down your ingredients for refueling. I really, really liked the combination. Well, add 1-2 anchovies and you get a piquancy like in Caesar dressing

I, too, am not a fan of mayonnaise salads, and somehow in the process of drawing up the menu for the New Year's table I looked through the recipes of Nastya Skripkina. There are about 60 different salads on her page, and, what pleased me, dressings not only from mayonnaise, but also from other lighter ingredients. So I have already decided the issue with salads, or rather, with salad dressings.
Maybe this information will be useful and necessary for someone.

[Svetlenki]

Well, add 1-2 anchovies and you get a piquancy like in Caesar dressing

Svetlenki, Svetochka, thank you. This is exactly the ingredient that was missing.

I was just wondering why exactly mayonnaise didn't please.
Moreover, in all diets, mayonnaise is categorically not, but eggs and vegetable are acceptable.

Allergy. Here it is not for eggs, not for vegetable oil, not for mustard, not for lemon juice.
And on store mayonnaise allergy. And what is there in it?

And on store mayonnaise allergy. And what is there in it?

Are you allergic to homemade mayonnaise?

[svetta]

svetta, no. So I say that there is a secret ingredient in the store. And many people love ice cream Burenka from Korenovka,
it is also allergic, although there is nothing like that in the composition.
Therefore, you are engaged in invention, and not just went, bought, refueled and ate. (((

for me the point is to remove the eggs, that is, cholesterol.

It seems like eggs have already been rehabilitated in terms of cholesterol.

You can make mayonnaise without eggs. And then there are already eggs in the Olivier and herring under the fur coat. Plus, half an egg with mayonnaise won't change anything.

I rarely cook olivier and a fur coat, but when I cook, I add only whites, without yolks.

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