| Nutrient | Content | Reference |
|---|---|---|
| Calories | 238kCal | 238kCal |
| Proteins | 0.37g | 0g |
| Fats | 22.22g | 22g |
| Carbohydrates | 9.23g | 9g |
| Water | 66.13g | 66g |
| Ash | 2.05g | 2g |
| Vitamin A, RE | 8mcg | 8mcg |
| Retinol | 0.005mg | 0mg |
| beta Carotene | 0.03mg | 0mg |
| beta Cryptoxanthin | 3mcg | 3mcg |
| Lutein + Zeaxanthin | 27mcg | 27mcg |
| Vitamin B1, thiamine | 0.008mg | 0mg |
| Vitamin B4, choline | 9mg | 9mg |
| Vitamin B5, pantothenic | 0.058mg | 0mg |
| Vitamin B6, pyridoxine | 0.002mg | 0mg |
| Vitamin B9, folate | 4mcg | 4mcg |
| Vitamin E, alpha tocopherol, TE | 2.19mg | 2mg |
| beta Tocopherol | 0.27mg | 0mg |
| gamma Tocopherol | 19.47mg | 19mg |
| tocopherol delta | 4.84mg | 5mg |
| Vitamin K, phylloquinone | 53.7mcg | 54mcg |
| Vitamin PP, NE | 0.01mg | 0mg |
| Potassium, K | 31mg | 31mg |
| Calcium, Ca | 6mg | 6mg |
| Magnesium, Mg | 2mg | 2mg |
| Sodium, Na | 827mg | 827mg |
| Sera, S | 3.7mg | 4mg |
| Phosphorus, P | 15mg | 15mg |
| Iron, Fe | 0.14mg | 0mg |
| Manganese, Mn | 0.007mg | 0mg |
| Copper, Cu | 19mcg | 19mcg |
| Selenium, Se | 2.6mcg | 3mcg |
| Zinc, Zn | 0.07mg | 0mg |
| Starch and dextrins | 3.16g | 3g |
| Mono- and disaccharides (sugars) | 3.56g | 4g |
| Glucose (dextrose) | 1.07g | 1g |
| Sucrose | 1.28g | 1g |
| Fructose | 1.22g | 1g |
| Arginine | 0.024g | 0g |
| Valin | 0.025g | 0g |
| Histidine | 0.009g | 0g |
| Isoleucine | 0.02g | 0g |
| Leucine | 0.032g | 0g |
| Lysine | 0.027g | 0g |
| Methionine | 0.011g | 0g |
| Threonine | 0.016g | 0g |
| Tryptophan | 0.005g | 0g |
| Phenylalanine | 0.02g | 0g |
| Alanine | 0.022g | 0g |
| Aspartic acid | 0.039g | 0g |
| Glycine | 0.013g | 0g |
| Glutamic acid | 0.049g | 0g |
| Proline | 0.015g | 0g |
| Serine | 0.028g | 0g |
| Tyrosine | 0.015g | 0g |
| Cysteine | 0.008g | 0g |
| Cholesterol | 16mg | 16mg |
| Campesterol | 19mg | 19mg |
| Stigmasterol | 21mg | 21mg |
| beta Sitosterol | 48mg | 48mg |
| Trans fats | 0.056g | 0g |
| monounsaturated trans fats | 0.012g | 0g |
| Saturated fatty acids | 3.446g | 3g |
| 14: 0 Myristinova | 0.016g | 0g |
| 15: 0 Pentadecane | 0.005g | 0g |
| 16: 0 Palmitic | 2.336g | 2g |
| 17: 0 Margarine | 0.02g | 0g |
| 18: 0 Stearin | 0.911g | 1g |
| 20: 0 Arachin | 0.065g | 0g |
| 22: 0 Begen | 0.069g | 0g |
| 24: 0 Lignocerin | 0.024g | 0g |
| Monounsaturated fatty acids | 5.01g | 5g |
| 16: 1 Palmitoleic | 0.027g | 0g |
| 16: 1 cis | 0.027g | 0g |
| 17: 1 Heptadecene | 0.011g | 0g |
| 18: 1 Olein (omega-9) | 4.881g | 5g |
| 18: 1 cis | 4.871g | 5g |
| 18: 1 trans | 0.01g | 0g |
| 20: 1 Gadolein (omega-9) | 0.076g | 0g |
| 22: 1 Eruga (omega-9) | 0.015g | 0g |
| 22: 1 cis | 0.013g | 0g |
| 22: 1 trans | 0.002g | 0g |
| Polyunsaturated fatty acids | 12.993g | 13g |
| 18: 2 Linoleum | 11.409g | 11g |
| 18: 2 trans isomer, not determined | 0.044g | 0g |
| 18: 2 Omega-6, cis, cis | 11.351g | 11g |
| 18: 2 Conjugated linoleic acid | 0.014g | 0g |
| 18: 3 Linolenic | 1.554g | 2g |
| 18: 3 Omega-3, alpha-linolenic | 1.518g | 2g |
| 18: 3 Omega-6, gamma-linolenic | 0.036g | 0g |
| 20: 2 Eicosadiene, Omega-6, cis, cis | 0.01g | 0g |
| 20: 4 Arachidon | 0.017g | 0g |
| Omega-3 fatty acids | 1.52g | 2g |
| 22: 6 Docosahexaenoic (DHA), Omega-3 | 0.002g | 0g |
| Omega-6 fatty acids | 11.414g | 11g |
Mayonnaise is a great French sauce on its own. Great when you don’t buy it in a store, but cook it yourself from yolks, sunflower oil and spices. Store-bought mayonnaise contains thickeners, flavor enhancers, chemical flavors, stabilizers, and another set of chemicals that are not entirely useful.
We have an excellent selection of homemade mayonnaises on our website. And yet, sometimes the question arises of how to replace mayonnaise in traditional salads, because mayonnaise is still a very fatty and high-calorie sauce. And also there are people who do not like the taste of mayonnaise. We offer recipes for sauces that can replace mayonnaise in many salads.
Recipes with mustard
Recipes with sour cream
Recipes with milk
Recipes with cottage cheese
Step 1
For work, we need sour cream - 4 tbsp. l., mustard - 1 tsp., salt and black pepper to taste, a small bowl, a spoon.
Step 2
Combine non-acidic sour cream and mustard in a bowl. Mix well.
Step 3
Add salt and pepper. The amount of salt and pepper can be added according to your taste. Mix.
Step 4
The sauce is ready.
Step 1
For work, we need cottage cheese - 130 g, milk - 200 ml, mustard - 1 tbsp, salt - 0.75 tsp, sugar - 0.3 tsp. and a pinch of ground black pepper.
Step 2
Place milk and cottage cheese into the bowl of a blender or food processor (nozzle - metal knife).
Step 3
Grind until a homogeneous tender mass is formed.
Step 4
Add mustard, sugar, salt. You can add ground black pepper if you wish.
Step 5
Again, grind everything until a homogeneous mass is formed.
Step 6
The sauce is ready.
What is the New Year without hearty salads? We will show you interesting recipes for delicious salads, for which mayonnaise is not needed!
Ingredients:
frozen chanterelles - 350 g; canned beans - 150 g; iceberg lettuce - 150 g; pickled cucumbers - 2-3 pcs.; avocado - 1 pc.; olive oil - 50 ml; vegetable oil for frying; sour cream - 2 tbsp. l.; salt, pepper - to taste.
We defrost and wash the chanterelles, throw them into a preheated pan with a small addition of vegetable oil, fry until golden brown. When the mushrooms are a little fried, add 2 tablespoons of sour cream, salt, pepper, cover the pan with a lid, reduce the heat and simmer the chanterelles for another 5-10 minutes.
In parallel, in a blender, grind the beans and peeled avocado with olive oil, add salt and pepper, you get a liquid paste. We cut the pickled cucumbers into small cubes, we cut the salad arbitrarily. Mix all the ingredients in a bowl, taste for salt, if not enough add more spices.
Ingredients:
chicken pate - 200-250 g; eggs - 3-4 pieces; carrots - 2-3 pieces; medium sized eggplant; garlic - 3-4 cloves; olive oil for frying; sour cream - 1 tbsp. l.; dill for decoration; salt, pepper - to taste.
Hard boil eggs. We cut the eggplant into small cubes, rub the carrots on a coarse grater, send these ingredients and fry until golden brown in olive oil. When the vegetables become soft, squeeze the garlic into them, add salt and pepper, bring to full readiness.
When the eggs are cooked, chop them, season with salt and pepper. We spread the salad in a form in layers, the first layer is about 1 centimeter eggplant, the second is chicken pate, then the eggs. Repeat the layers until all the ingredients run out, grease the salad with a tablespoon of sour cream and decorate with dill.
Ingredients:
oranges - 2 pcs.; boiled chicken - 250 g; canned white beans - 150 g; lemon juice - 2 tbsp. l.; cilantro - 100 g; nut sauce - 50 ml; salt - 2-3 pinches.
Peel the orange, cut into small cubes, send to the pan and fry for 3-4 minutes. We send the chicken cut into fibers to the orange, add salt and fry until golden brown.
We wash the canned beans, mix with chopped cilantro, season with lemon juice and let it brew for about 10 minutes. Cool the chicken with oranges, mix with the rest of the ingredients in a salad bowl, season with nut sauce and can be served.
For the peanut sauce, blend 2 cups of nuts (such as cashews), 2 cloves of garlic, a teaspoon of salt, and 1 1/4 cups of broth in a blender (total about 2 cups of sauce).
Ingredients:
dry-cured balyk - 200 g; seaweed - 150-200 g; fresh cucumber - 2 pcs.; feta cheese - 100 g; arugula - 150 g; lemon juice - 2 tsp; olive oil - 50 ml; sesame - 20 g; salt, pepper - to taste.
Dry-cured balyk is cut into thin strips, mixed with seaweed, seasoned with lemon juice, salt, pepper and let it brew for about 10 minutes.
We cut the cucumber using a processor for cooking Korean-style carrots, or thin strips with a knife, mix with seaweed. Cut the feta cheese into small cubes, send to the rest of the ingredients along with the arugula.
Heat olive oil in a frying pan, add sesame seeds and fry until golden brown. Mix all the ingredients well in a salad bowl, season the dish with sesame oil.
Ingredients:
perch fillet - 200 g; potatoes - 3-4 pieces; green beans - 70 g; tomatoes - 2 pcs.; dill - a bunch; parsley - a bunch; vegetable oil for frying; lemon juice - 1 tsp; natural yogurt - 70 ml; salt, pepper - to taste.
Cut the perch fillet into small pieces, season with lemon juice, add salt and pepper, marinate for about 15 minutes in the refrigerator. After fry the fish in a pan until golden brown, add green beans and finely chopped tomatoes.
Boil the potatoes until fully cooked, cut into cubes, mix with the fried ingredients, add finely chopped dill, parsley, a little salt and pepper to them. Dressing the salad with yogurt. Enjoy!
read more...Mayonnaise is the hero of holidays, heated debates and myths. It is often called "fatty" or "harmful", although mayonnaise consists of vegetable oil, egg yolks and vinegar - products that are always on hand in any kitchen. Yes, and preparing it is a matter of minutes, and each time you can introduce a new note into the taste of the sauce - lemon juice, turmeric, mustard, etc. Homemade mayonnaise is unlikely to be harmful, the main thing is to use fresh eggs. As for calories, olive oil is superior to mayonnaise in this indicator.
So, we present dishes, the taste of which mayonnaise will radically change (for the better!), And the texture will make it silky.
First, let's find out how easy it is to make homemade mayonnaise.
From these ingredients, we will prepare 500 ml of excellent homemade mayonnaise, which can be stored in a jar in the refrigerator for a whole week without any problems.
Ingredients:
2 yolks; 500 ml of vegetable oil (you can use a mixture of oils or refined); a pinch of salt; a teaspoon of white wine vinegar; teaspoon Dijon mustard (optional) juice of half a lemon (optional)
Whisk the yolks in a bowl. If desired, add mustard at this stage. Then add half the oil. Beat slowly at first, then increase the speed (it is convenient to beat with a mixer), beat until thickened, about 4 minutes. Add vinegar and add the remaining oil, beat. Salt, if you like, add lemon juice. Ready!
Another super easy mayonnaise recipe in a blender >>>
For a universal marinade you will need (for 1 kg of meat, poultry or seafood):
medium bulb; a glass of mayonnaise; 1/4 cup freshly squeezed lemon juice; 1 st. l. curry powder; salt and black pepper to taste.
Peel the onion and finely chop. Mix all the ingredients of the marinade. It is most convenient to marinate meat in resealable bags or containers. Dip the meat (poultry or seafood) in the marinade and leave for at least 30 minutes (seafood - 15 minutes maximum). Meat and poultry can be marinated overnight.
Fry marinated meat in a pan, grill or oven.
Lush and juicy pancakes can be prepared from the fillet of any white fish.
Ingredients:
400 g fish fillet; 2 eggs; 4 tbsp. l. mayonnaise; 4 tbsp. l. potato starch; salt to taste; 2 tbsp. l. vegetable oil.
Cut the fillet into small cubes, mix in a bowl with other ingredients. Heat vegetable oil in a frying pan. Spoon mixture into pancakes. Reduce heat to low, cover and cook until pancakes set. Then remove the lid, turn the pancakes over and fry until golden brown. Serve right away!
A light vegetable salad is suitable for both weekdays and holidays. And for serving, you can use the ring - it will turn out just super!
For the salad you will need:
200 g of white cabbage; cucumber; carrot; 100 g canned corn; clove of garlic; a bunch of dill; 2 tbsp. l. mayonnaise; salt to taste.
Shred the cabbage, salt and crush with your hands. Peel carrots, cucumber, garlic. Grate the carrots, cut the cucumber into thin strips, chop the herbs and garlic. Throw the corn in a colander, let it drain. Mix vegetables, herbs and mayonnaise in a bowl. Ready!
Bream under mayonnaise is very tender and juicy. And cooking fish is easy!
Ingredients:
bream (700 g); 3 art. l. mayonnaise; salt, pepper to taste; a bunch of greens; 2 sprigs of rosemary; half a lemon.
Gut the fish, cut off the fins, rinse and dry with paper towels. On the carcass of the fish, make shallow cruciform cuts on both sides. Rub the fish with salt and pepper inside and out. Lubricate the outside with mayonnaise and leave for half an hour. Turn on the oven to heat up to 180 degrees. Cut the lemon into slices. Put lemon and rosemary in the belly of the bream. Bake on parchment or foil for 40 minutes.
We will prepare a quick and very tasty dish from chicken breast, potatoes, tomatoes, cheese and mayonnaise. By the way, this is a wonderful festive hot dish!
Ingredients (for 2 servings):
chicken breast; tomato; 2 potatoes; bulb; 100 g of hard cheese; 2 tbsp. l. mayonnaise.
Cut the breast in half, beat lightly with a hammer (thickness - 1 cm). Lay in a heat-resistant form on parchment. Grate the potatoes on a fine grater and lay them on the breast in an even layer. Then put sliced tomatoes and onion rings in circles. Lubricate with mayonnaise (a spoonful per breast) and sprinkle with grated cheese. Bake in the oven at 180 degrees for 30-35 minutes.
We will prepare a hearty cake for a snack from waffle cakes, sausages, champignons, eggs, vegetables and mayonnaise.
For the cake you will need:
5 waffle cakes; 120 g sausage (smoked); 2 tomatoes; 250 g of champignons; 2 eggs; 100 ml of mayonnaise; 1 st. l. vegetable oil; 50 g of red caviar; salt to taste.
Hard-boil eggs, peel and chop with a knife or on a grater. Cut mushrooms into small cubes, fry in oil. Salt. Cut the tomatoes into thin slices. We begin to collect the cake. Lubricate the cake with mayonnaise, lay out the fried mushrooms in an even layer. Grease again with mayonnaise. Cover with a waffle sheet, brush with mayonnaise, lay out a layer of sausage, waffle sheet, mayonnaise and tomatoes. Another sheet, a layer of mayonnaise and eggs. Decorate with caviar and let it brew for 30 minutes.
Chocolate in the composition can be replaced with dried fruits, sweets (such as M & Ms), pieces of toffee.
For the most delicious chocolate chip cookies you will need:
130 g flour plus 2 tbsp. l.; 1/2 tsp. baking powder, vanillin extract and salt; 110 g butter at room temperature; 160 g of sugar (preferably 80 g of white and brown); 2 tbsp. l. with a slide of mayonnaise; a glass of chocolate drops or crushed chocolate, 100 g (it is better to use dark chocolate).
Turn on the oven to heat up to 180 degrees. Beat butter, sugar and vanilla in a food processor or mixer until creamy. Enter a mixture of flour, salt and baking powder. Then add mayonnaise and beat again. Add chocolate chips (nuts or dried fruits) and mix with a spatula. Place 2 tablespoons of batter on a parchment-lined baking sheet to form large round cookies. You will get 20-22 cookies. Bake 20-25 minutes until golden brown. Cool down. Another idea: glue two ice cream cookies together! Super sandwich!
What do you usually cook with mayonnaise? Share your favorite recipes in the comments on this article!
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