Vinaigrette : 2 recipes_Mayonnaise : 4 recipes

Publié le par Isabella-Vegan-♥

Vinaigrette is an emulsion of vinegar and vegetable oil, often flavored with herbs, spices, and other ingredients.


***Homemade Balsamic Vinaigrette


Serve this tangy and delicious dressing on salads and sandwiches or with sliced veggies. Ingredients : 2 Tbsp. balsamic vinegar 2 Tbsp. seasoned rice vinegar 2 Tbsp. water 1 to 2 garlic cloves, crushed Whisk all ingredients together. Makes 1/3 cup _______________________________________________________


 ***Raspberry Vinaigrette


Ingredients: 1 cup Raspberry Vinegar 1 cup Olive Oil 1 cup Vegetable Oil 1 /2 cup rice sirup 1 tablespoon. Dijon Mustard 1 tablespoon Fresh Tarragon, chopped 1 teaspoon Salt Preparation: mix well in blender. ____________________________________________________________


Vegan Mayonnaise _ 4 Recipes:


***1/ Ingredients:

3 tbsp lemon juice 1/2 cup soy milk 1/4 tsp salt 1/4 tsp paprika 1/4 tsp mustard 6 tbsp vegetable oil

Preparation: Put all the ingredients except the oil in a blender. Blend on the lowest speed.

Gradually - one drop at a time - add the oil until the mixture starts to thicken. Continue blending until thickened and smooth.

Transfer to a jar


 ***2/ ingredients: 4 tbsp soya milk 1/2 tsp grain mustard or mustard powder 1 tbsp lemon juice 2-3 tsp cider vinegar 1/2 clove garlic, crushed 7 fl oz (200 ml) vegetable oil salt and pepper

 1. Blend together the soya milk, mustard, lemon juice, cider vinegar and garlic.

 2. Keep the blender running and add the oil gradually, in a thin stream. By the time you have added all the oil the mayonnaise should be thick.

3. Season to taste and keep in the fridge until needed. It will keep for a few days 3/ for : 1½ cups Time :5 minutes you need : Tools Blender or food processor Rubber spatula Covered container


*** Ingredients 1 c firm or silken tofu 1 small clove garlic, minced 1 t good mustard 2 t cider vinegar ¼-½ t salt ¼ c oil (olive and/or canola) Directions

 Blend the everything but the oil for a few seconds.

Without turning off the blender or food processor, slowly pour in the remaining oil.


 As soon as it is mixed in, turn off the blender and transfer the mayonnaise to the container




5/ IN FRENCH/EN FRANCAIS (pour 4 personnes) - 60 g de crème de soja épaisse - 20 g de moutarde à l'ancienne - 1 c à soupe d'huile d'olive vierge - sel, poivre du moulin Placer la crème de soja et un bol au freezer 10 à 15 mn. Saler, poivrer. Dans le bol refroidi, verser la crème de soja et la moutarde. Verser l'huile en filet. Monter la sauce avec un fouet jusqu'à l'obtention d'une consistance légère et ferme. Pour garder cette texture ferme, la mayonnaise doit rester bien froide jusqu'au moment de servir.

Publié dans RECIPES ♥

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