1/8 – VIRGIN SAUCE. Peel and seed 6 tomatoes. Dice them, add ½ peeled and pressed garlic clove, ¼ diced red onion, ½ lemon juice, salt and pepper, plus 1 tsp of each of these chopped herbs: chives, coriander, parsley, tarragon. Serve chilled with a grill.
2/8 – CREAMY SOY VINAIGRETTE. Mix 1 tbsp. old-fashioned mustard with 4 tbsp. cider vinegar and 10 cl. cream of soya cooking cream. With grated raw vegetables (carrots, celery…)
3/8 – AVOCADO AND CORIANDER SAUCE. Mix 1 ripe avocado, peeled and pitted with 1 soy yoghurt, the juice of 1 lemon, ½ clove of garlic, 1 tsp. chopped coriander, salt and pepper. Add a little soy milk if the sauce is too thick. With a pasta salad.
4/8 – LAURENCE SALOMON VEGETABLE MAYONNAISE. In the bowl of a blender, pour 10 cl of soy milk, 5 cl of olive oil, 1 small clove of peeled and chopped garlic and salt. Mix by pouring 1 dash of lemon juice. Personalise with chopped herbs.
5/8 – TARTAR SAUCE AT 0%. Mix 1 shelled hard-boiled egg with 1 tsp. mustard and 4 tbsp. 0% curd cheese. Add 1 tbsp of finely diced pickles, 1 tbsp of chopped fresh parsley and 1 tbsp of chopped shallot. Season lightly with salt and pepper.
6/8 – MANGO MAYO. In a blender, beat 1 egg white with 2 yolks at medium speed. n Drizzle in 50 g peanut oil and 50 g mango puree, while incorporating 3 tbsp white balsamic vinegar and the juice of 2 limes.
7/8 – LOW CALORIE AIOLI Whisk 2 egg yolks with 2 tbsp. olive oil. Add 2 cloves of pressed garlic, the juice of ½ lemon and 2 small 0 % Swiss. Season with a little Espelette pepper, salt and pepper.
8/8 – WAY COCKTAIL SAUCE. Whisk 40 g of tomato paste with 1 0% velvety yoghurt, 1 teaspoon of lemon juice and a little Espelette chilli pepper.
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