\nEasy<\/p>\n
\n4 people<\/p>\n
\n15 minutes<\/p>\n
\n12 minutes<\/p>\n
\n42 minutes<\/p>\n
Explore this unique recipe for rice-based mayonnaise, an egg-free alternative that uses cooked rice. This creamy and flavorful sauce pairs wonderfully with vegetables, fish, and sandwiches, offering a fresh and healthy twist.<\/p>\n
For 4 servings:<\/p>\n
\n– Cooked white rice: 100g
\n– Rice cooking water: 50ml<\/p>\n
\n– Sunflower oil: 100ml
\n– Lemon juice: 1 tablespoon
\n– Mustard: 1 teaspoon
\n– Garlic: 1 clove
\n– Salt: a pinch
\n– Pepper: a pinch<\/p>\n
1. **Prepare the Rice Base**
\n Drain the cooked rice and keep the cooking water aside. Allow it to cool for 15 minutes. In a blender, combine the rice with its cooking water and blend until you achieve a smooth and even puree.<\/p>\n
2. **Create the Emulsion**
\n Gradually add the oil to the rice puree while blending, similar to making mayonnaise. Be sure to add the oil slowly to stabilize the emulsion.<\/p>\n
3. **Season and Adjust**
\n Add the lemon juice, mustard, garlic (as preferred), salt, and pepper. Blend one final time to thoroughly mix all the ingredients.<\/p>\n\n\n