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Flaxseed Mayonnaise Sauce – Recipe and Preparation with Photos
Instructions
Tip the flax seeds into the bowl of a coffee grinder or a powerful blender and grind them to a fine, uniform powder – this takes about 30–40 seconds at maximum speed. You can use seeds of any colour, dark or golden, and the taste will be the same. It is important to grind them right down to a powder rather than just cracking them, otherwise the mayonnaise will have a coarse texture.
Pour boiling water over the flax flour and leave it to steep. The mass should take on a thick, jelly-like texture – this is the natural emulsifier that replaces the eggs.
Transfer the flax gel into the bowl of a powerful blender.
Add the mustard powder, sugar, salt and natural vinegar. You can use apple or grape vinegar, or replace it with fresh lemon or lime juice. If you have no mustard powder, use the same amount of ready-made mustard.
Blend all the ingredients at high speed until smooth – about 30 seconds. Then begin adding the vegetable oil in a very thin stream, 20–30 ml at a time, without stopping the blender at maximum speed. This is the key moment – the oil must emulsify gradually, otherwise the sauce will split. Mix each portion of oil in fully before adding the next. The whole process takes 3–4 minutes.
When the flax mass takes on a light, thick and creamy texture, the sauce is ready. If it has come out too thick, add a tablespoon or two of water and blend again. Adjust the thickness to your taste. Store it in the refrigerator in a sealed container.
Tips
- 1
Always grind the seeds to a powder – whole seeds will not give the right texture and will not form a gel.
- 2
Pour the oil in a thin stream with the blender running – this is the key to a thick emulsion.
- 3
Use an oil with a neutral taste – refined sunflower oil or extra-light olive oil.
- 4
The colour of the finished sauce depends on the colour of the seeds: golden seeds give a lighter mayonnaise, dark ones give a slightly greyish tint.
FAQ
How long does flaxseed mayonnaise keep? +
In the refrigerator, in a sealed container, for up to 5–7 days. Stir it before use if the sauce has separated.
Can I use whole seeds? +
No, whole seeds will not give the right texture. They must be ground to a powder.
Why won't the sauce thicken? +
You may have added too much water, or poured the oil in too quickly. Try blending for longer or adding a little more of the steeped seeds.
Can I add garlic or herbs? +
Yes, for variety add garlic, dried herbs, paprika or fresh herbs. You will get an aromatic sauce.
Is it suitable for salads? +
Yes, flaxseed mayonnaise is great for dressing salads, as a spread on bread and as a sauce for dishes.
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