Ingredients
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Sprouting:
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50 g Sunflower seeds
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500 ml of Water
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1 tsp. of White wine vinegar 5%
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Mayonnaise:
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1 tsp. of Dijon mustard
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1 tbsp. of Watercold water
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2 tsp. of Lemon juiceto taste
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4 tbsp. of Extra Virgin olive oiloptional
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1/4 tsp. of Honeyoptional
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to taste Salt
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to taste Grounded black pepper
Directions
If you are a fan of mayonnaise but want to eat healthily, this is another option for making a sauce that you would be interested in.
You probably know that sprouted seeds are much healthier than dried ones and are better digested. Let’s use the full potential of sunflower seeds and make a healthy variation of mayonnaise.
Let me tell you right away, it won’t be as white and fluffy as the industrial one, but it will be very similar in taste and consistency. At the same time, all the nutrients in the most digestible form are already preserved in it.
If you haven’t sprouted seeds yet, don’t be scared, it’s very easy!
Try it!
Bon Appetit!
P.S. You will get about 120 to 150 grams of mayonnaise from 50 g of seeds.
P.S.S. The surface of the sauce will darken when stored in the fridge but that’s normal, stir it before serving.
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Steps
1
Done
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SPROUTINGPour raw and peeled fresh sunflower seeds in room temperature water, add vinegar and leave them to soak overnight. |
2
Done
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Rinse the sprouted seeds and drain the water well. Place the seeds, mustard and a pinch of salt in the blender, add a little cold water and lemon juice and blend to a smooth paste. While processing, add the lemon juice, mustard and salt to taste and water if needed for consistency. In the finished mayonnaise season with black or white ground pepper to taste. |
3
Done
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Sprouted sunflower seed mayonnaise can be used as ordinary mayonnaise for salads, appetizers and as a sauce. |