Recipes
Eggless Mayonnaise Recipe
| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Servings |
people
MetricUS Imperial
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- 1 cup Milk
- 3 tbsp corn flour Corn Starch
- 2 tbsp olive oil
- 1 tsp white vinegar
- 1 tsp sugar
- 1/4 tsp Mustard seeds
- 1/4 tsp black pepper powder
- 1/4 tsp Salt
Ingredients
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- Take cornflour in a mixing bowl, add 1/2 cup milk to it and whisk it well without any lumps.
- Take mustard seeds and powder it coarsely, I used my hand mortar and pestle to do this, Set aside. Take remaining 1/2 cup milk in a pan and heat it up.
- Once milk is boiled, add cornflour milk mixture and keep stirring with a whisk. Keep in low flame and keep cooking.
- Keep cooking it until its thick and creamy. Make sure the flame is low.
- Keep whisking until its thick. Cool down completely and then blend it to a smooth paste.
- See how creamy it is. Now transfer this to a bowl, add pepper powder, mustard seeds powder, sugar, salt, olive oil and vinegar.
- Whisk it well until it's creamy.
- Store in airtight container and refrigerate it.
Blending the mixture until smooth is optional but we recommend doing so as it helps to remove lumps if any and also it gives a super creamy texture as store bought mayo.
Make sure to cool down completely before blending.
It keeps well for 3-4 days when refrigerated.
Don't skip mustard powder as its the main ingredient that gives flavour to mayonnaise.
Use freshly ground pepper powder for a good texture and flavour.
Use clean spoon every time you use it.
While cooking makes sure it's thick so that after adding wet ingredients we get the correct spreadable consistency.
Products we recommend with this Recipe:
Mixing Bowl Set Online India
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