Who would have thought that you could make real mayonnaise from a familiar and inexpensive product! Completely egg-free, so meatless. Light, airy, low-calorie... This sauce can be used as a traditional store product - in salads, appetizers, as an addition to dumplings with potatoes or dumplings.
Now you will know how to make mayonnaise at home from... beans! Yes, yes, regular boiled beans plus a few ingredients, 10 minutes of time - and the mind-blowing sauce is ready. Perfect for anyone who watches their figure!
- 400 g boiled or canned white beans
- 200-300 ml vegetable oil
- 0.5 tsp. Sahara
- 0.5 tsp. salt
- 1 tsp. dry mustard powder or ready-made mustard
- 2 tbsp. l. lemon juice or 1 tbsp. l. vinegar
- 50 ml bean broth
When my employees tried bean mayonnaise, spread on bread, they decided that they were tasting hummus- a traditional oriental appetizer made from chickpeas. You can change the consistency of lean homemade mayonnaise, make it either thick or more creamy: this slightly changes its taste and gives rise to new variations in the use of the dressing in different dishes!
Various flavor shades can also be achieved by adding garlic, fried onions, fried peppers and fried tomatoes, pine nuts, sesame seeds, fried mushrooms, fresh herbs - dill, parsley, basil to the dressing... Grinded in a blender, these products will add piquancy and aroma to the velvety paste . Choose any option and don’t be afraid to experiment!
Calories: 1029
Cooking time: 5
One day I found a very interesting recipe - lean white bean mayonnaise. Of course, a huge doubt immediately took over, what kind of mayonnaise could be made from ordinary beans, and I definitely had to try this version of the so-called mayonnaise. And now, having prepared and sampled mayonnaise, I want to tell you that this is a pretty good alternative, the taste is similar - you can feel a slight taste of mustard, a hint of lemon juice, and the consistency is very similar. You can serve this mayonnaise with pancakes, baked potatoes, salad or just sliced vegetables. I have also prepared for you. 
- white beans – 4 tbsp.,
- mustard – ½ tsp,
- lemon juice – 1 tbsp.,
- salt, pepper - to taste,
- vegetable oil – 80-120 ml (to the desired consistency).
How to cook at home
So, first prepare the beans - you can use canned ones or simply boil them until fully cooked. Take any convenient deep container, a half-liter jar will do, and add the beans. 
Using an immersion blender, puree the beans to a paste. 
Squeeze the lemon juice directly into the jar, while squeezing, make sure that the seeds do not get into the beans. 
Be sure to add salt and a pinch of ground black pepper to the beans. 
Also be sure to add mustard, the amount can be increased to your taste. As you can see, we follow the usual instructions for preparing traditional mayonnaise. 
Now take the immersion blender again, place it in the jar and turn it on, while pouring in vegetable oil in a thin stream. 
Stop pouring in the oil as soon as you are satisfied with the consistency of the mayonnaise. Take a sample from the finished mayonnaise, if necessary, increase salt and pepper, mustard and lemon juice. The finished version is very similar to regular mayonnaise; you need to use odorless vegetable oil, otherwise you risk ruining everything. That's all, serve mayonnaise to the table. I'm sure you'll like this one too
This one is brilliant - yes, I think so! - I found the recipe from nina_minina
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First of all, it's useful: beans are a vegetable protein that is perfectly digestible, it contains vitamins A, B, K, PP, C, as well as a significant amount of vitamin E, widely known as a natural antioxidant, it is sulfur, necessary to fight intestinal infections and skin diseases, it The iron we need for the circulatory system is calcium, potassium, phosphorus, iodine, etc.
Secondly, this is a great idea for fasting and for vegetarians.
Thirdly, it can be used as a base for a variety of sauces, complementing and filling with various seasonings, products, etc.
Fourth, it's fast, if prepared from canned beans. If you stock up on beans in advance, the problem of a lack of mayonnaise and some sauces will disappear.
I experimented - I really liked it.
The first time I made it from beans that I cooked myself, and the second time from store-bought, canned beans, which are sold in tins. And since I am a lazy person and, in general, a lover of cheap effects, I liked the canned one better)))
I added it to some salads - until no one at home realized that I was conducting an experiment on them. I want to take a swing at a herring under a fur coat - I wonder how it will turn out and whether they will guess this time :))
Here is a bookmark according to the author's recipe- sauce..."lenten mayonnaise" beans:
cooked white beans - 1 cup
refined vegetable oil - 100-150 ml
mustard - from 1 teaspoon
lemon juice - from 1 teaspoon
salt and sugar - to taste
But I added everything by eye and to taste. If you add vinegar instead of lemon juice, it will look even more like mayonnaise. Well, for dressing salads, I made it thinner - diluted it with warm boiled water, although you can use oil - but here everyone can choose what they like best and in terms of calories.
Calories: Not specified
Cooking time: Not indicated
If you are fasting, then you know that it is not recommended to include regular mayonnaise in your diet during this period, because it is prepared on the basis of egg yolks. Today I offer a convenient version of lean bean mayonnaise. It is better to use white beans, so the sauce from them turns out to be a lighter shade and really looks like mayonnaise. Red beans will make a red sauce, which few people would call mayonnaise. The Lenten menu always limits us a little in food, many foods are categorically excluded (meat, milk, eggs and all animal products), so what to cook? There is an exit! You need to read more culinary literature, communicate, and they will probably tell you what you can replace forbidden products with. My mother-in-law, who knows how to eat properly during Lent, advised me to make Lenten white bean mayonnaise. This unusual mayonnaise can be used to season all vegetable salads and you will get a real feast. Nowadays you can find lean mayonnaise on store shelves, but somehow I don’t really trust manufacturers who can simply use artificial thickeners. And natural beans have just the right consistency to make tasty and thick mayonnaise. By the way, this mayonnaise will be delicious not only to use for salads, but also simply to spread on bread if you are hungry and want to have a snack. I kindly described the recipe for you. Check out this one too.
Required Products:
- 150 grams of white dry beans,
- 1 tables. l. lemon juice,
- 1 tea. l. spicy mustard,
- 1-2 cloves of garlic,
- 0.5 tsp. l. salt,
- a couple of pinches of sugar,
- 150 grams of vegetable oil,
- 2-3 tables. l. water (after cooking the beans).
How to cook with photos step by step
Soak the beans in plain water overnight, then let them cook until soft. My beans are large, so I cooked them for about 1-1.2 hours. During the cooking process, I lightly salt the beans, but just a couple of pinches, since later I will add additional salt to the mayonnaise. 
I drain the water from under the beans into a separate container, and cool the beans themselves. Then I transfer it to the blender bowl and add salt, sugar and mustard. I start whisking. Since the beans will initially be a bit stiff to beat, I add a little water to speed up the process. To do this, I take the water that remains after cooking the beans. 
I squeeze a little lemon juice over the beans to give the future mayonnaise a pleasant sourness. 
I pour in the vegetable oil, add the peeled garlic cloves and blend everything together again with a blender. 
The result is a medium-thick mass and the mayonnaise is ready. This one turns out very tasty. 
Mayonnaise can either be served immediately or used for 2-3 days by storing it in the refrigerator. Bon Appetite!
Hi all! Today I’m making an amazingly delicious vegetarian sauce. It is made from beans and butter. The consistency and taste of the sauce is very similar to real homemade mayonnaise and will be an excellent alternative to it during Lent. And it is prepared in the same way as regular mayonnaise, only beans are used instead of eggs (or milk). And if you add less oil to it, you will get a delicious bean paste.
Ingredients:
- 1 can (400 g) canned white beans
- 300 ml vegetable oil
- 1/2 teaspoon each sugar and salt
- 1 teaspoon mustard (dry or ready)
- 2 tbsp. tablespoons lemon juice (can be replaced with 1 tablespoon vinegar)
Instead of canned, white beans boiled until soft will work. The blender can be used as a stationary or immersion blender.
Preparation
- I transfer the beans to a blender, after draining the liquid from them, and grind them into a paste.
- I add salt during the grinding process.
- I add sugar.
- And I put a spoonful of mustard.
- Pour the oil into the blender in a thin stream, continuously whisking the mayonnaise.
- Now I pour in the squeezed lemon juice and blend the mayonnaise again with a blender.
Bean mayonnaise is ready!
Watch my short video to see the cooking process.