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Avocado Mayonnaise Recipe of 11-03-2020
There avocado Mayonnaise, is a vegan and gluten-free sauce, perfect for bruschetta and croutons, but you can also use it to dress a rice salad or to prepare an avocado toast. Preparation is quick and easy and the result is very tasty. If you want you can make some variations, for example replacing the oil with yogurt, for a fresher and lighter cream, or maybe replace the pepper with paprika or chilli, if you prefer. Anyway, if you are an avocado lover like me, don't miss it!
How to make avocado mayonnaise
First open the avocado, remove the seed and extract the pulp.
Put the avocado pulp in a blender with all the other ingredients (lime juice and peel, salt, pepper and oil) and blend until you get a smooth and homogeneous sauce.
The avocado mayonnaise is ready, you can consume it immediately or keep it in the fridge, tightly closed, for 2-3 days.
Rich vegan mayonnaise
The rich vegan mayonnaise is an excellent solution for those who want to give an alternative to those who cannot eat the classic one for ethical or intolerant reasons. But actually .. a mayonnaise without eggs? How is this possible? What does it thicken with? Well, you would never imagine it but thanks to the soy milk and lecithin naturally contained in this ingredient, you will have a fantastic mayonnaise in the blink of an eye !! Let's try it and don't say anything to those who eat it. let's see if he notices!
The taste? FANTASTIC! Try it, we too did not believe it and we had to take a step back and change our minds. You can also eat it without feeling particularly guilty. In fact it is very good and above all it is done in an instant! If you love to make the accompanying sauces yourself, we also offer you another tasty recipe: try the ranchera sauce: it's fabulous!
The recipes of the Chef's Test and It's always noon
If you are interested in the recipe for this delicious dish entitled "Tuna with fake avocado mayonnaise", below you will find the list of ingredients and an exhaustive description of the procedure for cooking this delicious recipe.
- 500 g of fresh tuna
- 150 g of bacon (1 slice only)
- For the fake mayonnaise:
- 100 g of soy milk
- 100 g of extra virgin olive oil
- 100 g of seed oil
- 20 g of white vinegar
- 1 avocado
- mixed aromatic herbs,
- Salt to taste
Emulsify the vinegar with the soy milk with an immersion blender, slowly pouring the oil.
Season with salt.
Clean the avocado and blend it until it becomes creamy and add it to the mayonnaise. Cut the bacon into thin strips and brown it in a pan until it becomes crisp.
Blanch the tuna on all sides, taking care to leave it pink inside to maintain the nutritional juices.
Slice the tuna and serve it with the aromatic herbs, the avocado mayonnaise and the crispy bacon.
Recipe video Tuna with fake avocado mayonnaise
If you want to see the video of Joseph Micieli's Tuna with fake avocado mayonnaise recipe proposed in the new edition of the cooking show La Prova del cuoco aired on RaiUno, below you will find the link for viewing.
Today we talk about the beloved / hated mayonnaise. Making it vegan, once you have found the right soy milk - that is, that you mount -, is nonsense.
We need them two parts of seed oil (organic sunflower is perfect), one of soy milk, 1 tablespoon of apple cider vinegar And two of lemon juice and blend everything.
The result will be a nice firm cream that is exactly the same as mayonnaise with eggs. If we want we can add a pinch of salt, a pinch of turmeric (to color) and to flavor garlic and aromatic herbs or spices to taste or even capers and olives.
But today I want to propose an alternative that avoids the use of soy milk and oil (in online recipes this was contemplated but it seemed out of place to me as avocado is already a sufficiently fat and creamy fruit).
In practice, we blend together the pulp of a ripe avocado, half a lemon juice and a tablespoon of vinegar. At this point we add a pinch of salt .. and if you like it (and you want to remember the guacamole) a pinch of chilli or Tabasco.
Those who like a less homogeneous and grainy consistency can mash the pulp with a fork and add the other ingredients.
Avocado and shrimp
1) Boil a liter of water with a glass of wine, a lemon zest, a bay leaf and a pinch of salt for 15-20 minutes. Immerse the prawns and cook them for 4-5 minutes. Drain and let them cool. Prepare the sauce by mixing the mayonnaise with the yogurt in a bowl, add the juice of half a lemon, a splash of Worcester, dill and chives.
2) Mix carefully and season with salt. Keep the sauce cool. Wash and dry the avocados well. Cut them in half, remove the large stone and immediately sprinkle the pulp with lemon juice to prevent it from blackening. With a spoon or a knife scoop out the pulp leaving a light layer attached to the peel, without damaging it, and sprinkle again with lemon juice.
3) Cut the pulp into small pieces, mix it with the prawns, sprinkle with two thirds of the sauce, stirring. Divide the mixture into the 4 avocado halves, which you will place on a serving dish covered with salad leaves. Sprinkle with the remaining sauce and decorate with olives and hard-boiled eggs in wedges.
Preparation - Vegan avocado mayonnaise
1. Prepare all the ingredients. Wash the & # 8217avocado, peel it and cut it into wedges or cubes.
2. Put the avocado in a mixer. Add the soya milk, the juice out of the way lemon and l & # 8217oil.
3. Add the & # 8217vinegar And salty. Blend the ingredients for at least 5 minutes to obtain a smooth, homogeneous and foamy consistency. Serve.
And here is a photo of this delicious vegan avocado mayonnaise, ready to be enjoyed:
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Menu # 1: Avocado with shrimp, chicken with almonds and chocolate and strawberry cake
You already have your mouth watering, that's normal. Contrary to popular belief, eating healthy doesn't mean eating sad things. Start with a menu that whets your appetite.
Avocado with shrimp and grapefruit: You will need 2 avocados, 1/2 lemon and 1 grapefruit, 150 g of cooked and peeled shrimp, 2 tablespoons of mayonnaise, some paprika and some lettuce. Once you've found all the ingredients, start by cutting the avocados in half. Remove the pulp but be careful not to cut the zest: it will serve as a decoration. Cut the avocado into cubes and sprinkle with lemon. Then empty the grapefruit and combine the avocado and lemon pulp, with the shrimp, mayonnaise and a pinch of paprika. Put everything back into the avocado peels, taste, adjust the seasoning if necessary, and serve fresh on a bed of lettuce.
Almond chicken: get 4 chicken fillets, 2 tablespoons of soy sauce, ginger, 140 g of almonds, an onion and a clove of garlic. Start by peeling and chopping the onion and garlic. Then put them in a pan with two tablespoons of olive oil. Add the chicken cut into strips and leave to brown for 5 minutes. Toast them for 3 minutes in a pan in which you have added the soy sauce and two teaspoons of ginger. Let it simmer for 5 minutes and serve the dish with Chinese noodles.
Strawberry Chocolate Cake: prepare 100 g of liquid cream, 100 g of dark chocolate, 100 g of soft butter, a tablespoon of cocoa powder, a roll of shortcrust pastry and 200 g of strawberries. Preheat the oven to 210 ° C and start buttering the pan. Place the puff pastry, prick the bottom, bake for 15 minutes then let it cool.
In a saucepan, boil the cream with the cocoa, then remove it from the heat and add the chocolate cut into small pieces, and mix until smooth. Stir in the softened butter and mix gently. Arrange the strawberries on the bottom of the cake, then cover them with the chocolate cream. Dust with cocoa before serving.
Here is the vegan reinterpretation of a classic of sauces: avocado mayonnaise! Many will turn up their noses in front of this preparation, but I assure you that if prepared properly and with fresh and good quality ingredients, this sauce has nothing to envy to the classic mayonnaise and is really creamy, delicate and deliciously sour, perfect to serve. along with snacks, chips, sandwiches and burgers. It won't look out of place even on delicate steamed fish!
To make it the best I recommend you get a California avocado, or more avocados, if they are small, the important thing is that they are of the species called Hass, with dark and wrinkled skin: they are much tastier and buttery than those of Florida. which, on the other hand, are larger and have a smoother, light green skin. To check that it is ripe at the right point, just rely on touch, gently pressing your thumb on the fruit: if it is very hard, it means that it is still unripe (and therefore should be kept out of the fridge for a couple of days, in a paper bag. together with an apple, so it will ripen faster), if the fruit is soft but elastic and no groove remains under the pressure of the finger, then it is ripe, but not enough to be reduced to a cream. The right avocado for this preparation is such if, by pressing on the peel, a small groove remains on the fruit, this means that it is well ripe, so it is perfect to be reduced to a cream.
To begin with, cut the avocado in half (or avocados, if they are small) and remove the large central seed, then with a spoon remove the pulp from the peel and put it in a mixer equipped with metal blades.
Add the soy cream, lime juice, olive oil, a generous pinch of salt and a splash of red or green Tabasco to the avocado pulp, then whisk the blender until everything is reduced to a sauce smooth and velvety, free of lumps.
Once ready, you can consume it immediately or keep it closed in a glass jar, in the refrigerator for 3-4 days.
That's why I decided to make this site! You can also find video Thermomix recipes with the preparations I love most. It is not the Vorwerk site. If you like the new Thermomix and want to have it, or want to know the exact Thermomix price, you can contact the company.
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