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<p>Versiunea slaba a maionezei pe baza de faina este un adevarat salvator pentru un meniurile de post! Adaugarea de mustar, suc de lamaie si condimente confera un gust original, care nu este inferior maionezei obisnuite.</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="5" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>Ingrediente:</p>
<p>Faina de grau &#8211; 80 g</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>Apa &#8211; 375 ml</p>
<p>Ulei vegetal &#8211; 60 ml (4 linguri)</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>Lamaie &#8211; 3-4 linguri</p>
<p>Mustar &#8211; 1-2 linguri (20-40 g)</p>
<p>Sare &#8211; 1 lingurita</p>
<p>Zahar &#8211; 1 lingurita</p>
<p>Mod de preparare:</p>
<p>Din numarul specificat de produse, am obtinut aproximativ 400-450 g de maioneza.</p>
<p>Cernem faina intr-o cratita.</p>
<p>Se toarna 100-150 ml de apa rece si se amesteca bine cu un tel pentru a dizolva complet faina.</p>
<p>Adaugati apa ramasa.</p>
<p>Se pune la foc mediu si, amestecand ocazional, se aduce amestecul la fierbere.</p>
<p>Apoi reduceti focul la minim si, in timp ce amestecati, fierbeti timp de aproximativ 30-60 de secunde, pana cand amestecul se ingroasa usor.</p>
<p>Se raceste amestecul rezultat la temperatura camerei.</p>
<p>Pe masura ce se raceste, amestecul se va ingrosa putin mai mult.</p>
<p>Gatesc amestecul aproximativ 1 minut pentru o infuzie mai groasa si o maioneza mai groasa ca rezultat.</p>
<p>Sau 20-30 de secunde, daca trebuie sa fac consistenta mai lichida si mai fluida.</p>
<p>Apoi scoateti de pe foc si lasati amestecul sa se raceasca.</p>
<p>Stoarceti sucul din lamaie. Mai intai aveti nevoie de 0,5- o lingura de suc de lamaie.</p>
<p>Intr-un castron blender combinati sare, zahar, ulei vegetal, 2 linguri de suc de lamaie si o lingura de mustar.</p>
<p>Bateti cu viteza mare timp de aproximativ 30-60 de secunde, pana cand se omogenizeaza.</p>
<p>In parti, adaugati uleiul amestecand cateva secunde de fiecare data, amestecati faina pana cand sosul se ingroasa pana la consistenta dorita.</p>
<p>Incercati sosul pregatit si adaugati mai mult mustar, suc de lamaie sau sare dupa gust, dupa cum este necesar.</p>
<p>Maioneza slaba este gata acasa.</p>
<p>Pastrati sosul in frigider intr-un recipient etans si utilizati-l dupa cum este necesar.</p>
<p>Cel mai bine este sa preparati sosul in portii mici si sa pastrati cel mult 1-2 zile, dar conform experientei, chiar si dupa 3-4 zile sosul nu isi schimba caracteristicile.</p>

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