FIELD: oil and fat industry; food industry.
SUBSTANCE: method for production of mayonnaise sauce based on aquafaba is characterized by that it involves mixing of aquafaba, salt, sugar, vegetable oil and mustard. Obtained mixture is beaten to a white color; a nanostructured dry dandelion extract is added in amount of 0.5 % of the aquafaba weight. Without stopping beating, vegetable oil is poured in a thin trickle in a ratio to aquafaba 2:1. After obtaining a thick homogeneous foam apple cider vinegar is added and whipped during 2 minutes.
EFFECT: invention allows to manufacture a product which has increased biological value due to content of nanostructured dry dandelion extract rich with vitamins and microelements and increased shelf life due to absence of egg ingredients.
4 cl, 2 tbl, 3 ex
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